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You have plenty of time to make the suggestions given by others. I can't imagine carrot soup. Maybe it's coz I can't eat carrots any way but raw or in carrot cake.

Now buttermilk??? That's a horse of a different color. Buttermilk I love fiercely, especially with a piece of corn bread just like my Gran used to make...3/4ths corn meal, 1/4th flour, baking powder, oil, egg, buttermilk. Bake in a 9 inch cast iron skillet that has been preheated in oven with a bit of bacon grease melted and rubbed on sides and bottom which makes for a nice crust, top, sides, bottom. This is rather flat and dense but so good you'll want more, especially if it's slathered with soft butter which may run down your arm. (I can smell & taste it right now!)


Holy crap Joan! I can taste it too. Happily I have buttermilk in the refrigerator.


Use whatever recipe for cornbread you like, just change the ratio of corn meal to flour to the 3/4ths to 1/4th. Most recipes call for equal parts flour & cornmeal, that's what I change to make it more dense. I hope you enjoy it. I've even modified my Gran's recipe by adding drained, diced green chilis or bacon bits for another level of taste sensation.

I loves me some buttermilk. Off to the store to get some to have with my breakfast this morning.


If you like the Moosewood books try Russian Carrot Pie... it's either in the Moosewood Cook Book or The Enchanted Broccoli Forest... man it is DELICIOIUS!! I promise you will have no regrets...


Well would ya look here:




The soup looks delicious! BTW, you're a natural at food styling. Maybe another career in your future??

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