Made cornbread in a cast iron skillet greased with a tablespoon of bacon drippings. Melted a stick of butter then threw in diced onion and celery. Brought that to a boil with 4 cups of chicken stock. Added thyme, basil and parsley and stirred the mixture. Oven-dried the cubed cornbread with a loaf of cubed garlic bread. Spooned the wet stuff over the dry stuff then baked it for 20 minutes. Homemade stuffing > Stovetop stuffing…..I’ll never go back to the box!! Recipe from my new favorite site: The Pioneer Woman. She’s the wife of a real cowboy – neat huh?!)
Happy Day-After Thanksgiving to you. I am thankful for my family and friends; my boyfriend and our cozy, hobbit home; a challenging job; Beaches el Gato; #hawaiinei; the sun on my skin; and the plate lunch.