Cornbread Supper

Many young people, again, even though the weather was a bit chilly for staying outdoors all evening. We had intended to show a Kentucky ag documentary, but the interested people weren't present, so we did not interrupt the pleasant conversation in the living room. Another night, perhaps, in a different room. Local Asparagus (complete with a drawing) | Oliva Bella Oil, salt & Pepper Greens, Squash, Onions, Lentils, etc. Lamb Meatballs & Blackberry Jam (Do together) Couscos Tom & Pinenut Salad Green Salad Rice Guacamole and Chips Cornmeal Blueberry Muffins  (do have gluten) Cheese-Onion Vegetarian Cornbread (Hot on left) Caramel Cake Carrot Cake cupcakes Brownies with strawberries

The young person percentage at Cornbread Suppers is picking up, as it tends to do in bright, warm weather. Excellent news for all of us oldsters, who enjoy the children so very much. One of the children this week made her first ever Challah - and it was wonderful! In addition: Curried Lentil Soup  Bean Salad  Cauliflower w/Capers & Raisins & Bread Crumbs  Spinach + Red Peppers + Cucumber + Feta + Olives | Dress it yourself  Winter Greens Salad  Kalamata Olives, Boone Creek Creamery Blue Cheese, Olive Oil, Pecans, Garlic  Multi-Grain Bread,  Homemade Apple Butter (Reed Valley Apples)  Roast Potatoes with Rosemary & Garlic  Roasted broc & Asparagus  Lamb/Black Beans in Hunter Sauce  Blueberry Cornmeal Muffins  Best Cornbread

A modest crowd this week, with lots of our favorite crowd ingredient: kids. The weather allowed lots of races and invented games in the dead-end street beside the house. Dinner had a green and crispy-brown theme: Green Tomato Pickles Salad from Fourth Street Farm Sorrel, Avocado, Asparagus, Sugar/Honey in Dressing Pickled Peppers (may be hot) Caprese Salad Biryani | Contains Yoghurt Local Asparagus | Oliva Bella oil, salt & pepper Post-Easter salad Blueberry Corn(meal) Muffins | Vegetarian; these have gluten NYT "The Best" Cornbread | No Gluten | Vegetarian NYT "The Best" Cornbread | No Gluten | Pan greased with bacon fat Missy's Pie in some yummy flavor One young cornbreadian specifically requested a return of the Blueberry Cornmeal Muffins next week, and so it shall be.

Big crowd—based on first-hand witnessing and on the number of napkins washed and folded afterward—but very few food description slips remained after everyone left. Just these: Jicama/Blood Orange Salad Quinoa Salad  Broccoli Salad  East Coast Grill Corn Bread (Sweet, Northern style)  The NYT " Best Cornbread " (Savory, Southern style)  Lemon Bars We attempted a Cornbread Throwdown between two New York Times "best" recipes, one recent, and one from 1989. The only conclusion: "Make them both again." Well, and one more conclusion. Your documentarian, the cornbread maker for the past three years, found the NYT savory, Southern-style "Best Cornbread" perhaps the best she has ever eaten. It will now be the standard "plain" cornbread until further notice—or a new NYT recipe.

Steve is always happy when he sees Vicky carrying her famous Lemon Bars toward the table on Monday nights. Lemon desserts follow cornbread very nicely. Steve persuaded Vicky to share her Lemon Bar recipe with all of us. 1. Cut together the following, and pat the mixture into a 9"x13" un-greased pan. Bake at 350 for 20 minutes.       1 cup butter 1/2 cup powdered sugar 2cups flour 2. Mix the following ingredients and pour the mixture over the crust.  Bake at 350 for 20 -25 minutes. Then remove the pan from the oven and sprinkle the cake with powdered sugar before cutting it into the bars. 4 eggs 2 cups sugar 1/4 cup flour 1 teaspoon baking powde 1/2 teaspoon salt 1/4 to 1/3 cup of lemon juice So much lemon-y goodness and flavor from such a succinct recipe. Thank you, Vicky!