We have our Friendsgiving weekend in the hills of Virginia coming up, so here’s some light and fun
reading looking. I so enjoyed this visual essay Medium published this week on How to Sell a Book–you can find it here. It’s by Sarah Lazavoric, who herself just released a book called A Bunch of Pretty Things I Did Not Buy. I absolutely love the premise of her book–here’s a snippet from the back cover copy: “Like most people, Sarah Lazarovic covets beautiful things. But rather than give in to her impulse to spend and acquire, Sarah spent a year painting the objects she wanted to buy instead.”
I really admire this idea of enjoying beautiful objects without having to purchase them, maintain them, and store them. I just wish I could paint at all, so I’d be able to do what Sarah did!
And here’s my favorite graphic she drew for the Medium essay. I want to deny this and pretend that I’m more multifaceted, but…it sounds about right.
The Best Cornbread You’ll Ever Have*
Let’s talk cornbread. I used to hate cornbread. Because it was dry and crumbly and tasted like I was gnawing on yellow styrofoam and just generally sucked.
And then I saw the light: the yellow beaming glow of the cornbread at Founding Farmers. It was like the heavens had parted and little chubby cherubs came hallelujah-ing down to our table, bearing moist, delicious cornbread. Yes, it’s that good.
So naturally, we had to come up with a way to recreate it at home. Luckily, Founding Farmers has a fabulous cookbook, and lo and behold, the cornbread recipe is right there! A little easier than breaking into the kitchen and kidnapping the chef until he spills his secrets.
Here it is, the recipe for the very best cornbread you could ever ask for:
Founding Farmer’s Cornbread
Makes two 6-inch cast-iron pans
2 teaspoons canola oil
2 large eggs
3/4 cup canned cream-style corn
3/4 cup sour cream
1 1/3 cups corn bread mix
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1 teaspoon baking powder
1 1/4 cups frozen yellow corn kernels
butter, honey, and sea salt for serving
Preheat the oven to 300 degrees. Use 1/2 teaspoon of the canola oil to coat the pans and place them in the oven for 10 minutes. Combine the wet ingredients (oil, eggs, creamed corn, and sour cream) and mix well. Then combing the dry ingredients (cornbread mix, salt, sugar, and baking powder) in another bowl. Add the dry into the wet and fold gently, then add the frozen corn. Divide the batter between the two pans and bake about 25 minutes or until golden on top. Serve hot with butter, honey, and sea salt.
All props for this photo go to Jarrett, who has mastered the art of the drizzle shot. We just need to work on helping him differentiate baking powder from citric acid (he grabbed my cheesemaking citric acid and added it to our second batch–whoops!).
* Not a scientifically proven claim, but you’ll sure as hell enjoy this cornbread.
And to go with your cozy cornbread? Try this equally cozy drink that uses the fresh pressed, unpastureized cider you can only get at this time of year.
Rye Apple Cider Cocktail
2 oz. unpasteurized apple cider
.5 oz lemon juice
4-5 mint leaves