I'll take that cornbread ressipee if you got it. I did a jalapeno cornbread stuffing the last two years (Redmond Longhorn > Hi). I got it right the first year, but I screwed something up last year and it was atrocious.
Nice job on the jog. I did 35 minutes on the eliptical and finally sweated out all the booze, nicotine and herbs induced over a 5 day stretch. I haven't touched a drop since Sunday (which really means early monday) and still could smell the toxins leaving my pores and hitting the gym floor. Hoping to match your 3-5 days a week pace. Maybe we'll be able to beat the elderly or the team with a midget on Amazing Race when teams sprint to the finish.
Was convinced I was done with booze for good Monday morning when I reported to work at 10:30am and immediately went fetal on the office couch. But tomorrow is Thanksgiving and, well....I just can't lay off the booze with my family.
Midgets can't run fast, but I hear they have endurance. Could be close.Mexican Corn Bread
1 cup whole milk
1 cup self rising, yellow cornmeal
2 eggs, well beaten
1 can cream corn
1/2 lb hamburger meat (probably going with sausage next time
1 onion, chopped fine
1/2 lb sharp cheddar cheese
2-4 jalepenos
Greese cast iron skillet and preheat on stove. Preheat oven to 350
Mix cornmeal, eggs, milk, and corn
Sprinkle cornmeal on hot skillet, then coat the bottom of the pan with a little of the mixture above
Add onions, peppers, meat and cheese
Cover with the rest of the mixture above
Bake at 350 for 45-50 minutes
Allow to cool and the bread should not stick when removing.
My great aunt wrote "sweet milk" on the recipe, but the first time I did this, I didn't realize little old ladies in the country referred to whole milk as sweet milk. I used Eagle Brand condensed milk.
I don't know how I screwed it up the second time, but I did. I'm thinking I might not have used self rising cornmeal. I did ok last night and should be able to play around with the recipe now.
The peanut oil in the basement should be over 400 degrees now, so I guess it's time to take the bird out of the freezer and cook it up real nice. It's going to be the best turkey day ever!!!! Happy Thanksgiving!
I don't know how I screwed it up the second time, but I did. I'm thinking I might not have used self rising cornmeal. I did ok last night and should be able to play around with the recipe now.The peanut oil in the basement should be over 400 degrees now, so I guess it's time to take the bird out of the freezer and cook it up real nice. It's going to be the best turkey day ever!!!! Happy Thanksgiving!
:nudessent:
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..and SOMEONE who can play sheepshead 
:borrowed:
You are the man!Only hold URG as of now though. I'm probably missing the boat on others.
