a simple lifestyle blog
A friend brought to my attention the notion that we simply do not have enough hours in the day.
I know everyone says that, but really.
You’re “supposed” to get 8 hours of sleep.
Theoretically, you are at work for 8-9 hours a day.
Which leaves 7-8 hours for grocery shopping, hygiene, other commitments, driving to and from all of these aforementioned things, eating, errands, laundry etc.
I know we have weekends, but let’s be honest…
I work retail so the idea of a “weekend” is just an illusion to me.
Even if I do have a Saturday or Sunday off, there always seems to be so much to catch up on that its like any other workday except I am only being paid in the peace of mind that my productivity will afford me clean clothes to wear for the week.
I have a point.
Slow cooker season is upon us! That beautiful season of putting a seemingly random assortment of ingredients into a ceramic tub, doing ALL the things and then coming home to a complete MEAL.
I’m convinced its as close to magic as we muggles will ever get.
I made my first inaugural meal in the ol’ slow cooker yesterday.
Chili. You know what goes with chili? Cornbread.
You can hardly even say chili without saying “and cornbread.”
They just go together.
Here’s what you’ll need:
2 c cornmeal
1 c flour
1 tsp salt
1 1/2 tsp baking soda
1 tsp oregano
1/4 c honey
1 c buttermilk (1 c milk + 1 Tbsp lemon juice or white vinegar; combine and let sit for 10 min. at room temperature)
3 eggs, beaten
1 can (15 oz) cream corn
4 Tbsp butter, melted
Here’s what you’ll do:
1. Set oven to 425 degrees and grease a 9×9 or cake pan.
2. Combine the cornmeal, flour, salt, baking soda and oregano in a large mixing bowl.
3. Add your honey, buttermilk, eggs, cream corn and melted butter to the dry ingredients. Mix until combined well.
4. Pour mixture into your greased pan and bake for 20-25 minutes.
Now you can feast on chili all the time!
Until next time, cheers!