We had a quiet Friday here that included a little cleaning, crocheting and cooking on my part. More of the same today.Native American Cornbread: 1 cup of flour; 1/1/3 cups of cornmeal; 1 TBS baking powder; 1/2 tsp of salt; 1 cup nonfat milk; 2 eggs, 1/4 cup of honey; 2 TBS canola oil; 1/2 cup dried cranberries (optional). Mix dry and then wet ingredients til just blended then pour into a greased pan and bake at 400 til golden.
I made a simple vegetable soup. Water, vege extract, a bag of mixed vegetables, vermicelli, black pepper, garlic powder and Italian seasoning all to taste. The organic vege extract I use already has salt in it and seasons everything perfectly. I used to make this as a chicken soup by first sauteeing chopped chicken in a bit of oil before adding all the ingredients. The Italian seasoning really gives it a unique taste and it cooks up in about 10 minutes. I felt like I was having a big bowl of Thanksgiving with the mix of the salty soup and the sweet from the cranberries in the cornbread.
A big bowl of comfort on a cloudy day!