Health-a-licious

     I have always loved fresh fruits and vegetables. I can't remember a time when fresh, was not important to me. I remember when my sister and I were young, we would help our grandfather and mother pick green beans fresh from his garden. We were allowed to eat as many as we wanted right then and there. We picked rhubarb from the neighbors back yard and ate it while we stood there. I don't even know if we were allowed to. When you are little, you often don't know the asking etiquette yet, especially when it comes to food you love. My mother grew fresh mint in the back yard. It was wild mint and we would pick a leaf, put it in our mouth, or maybe two or three leaves and just suck on them. We picked apples from the tree in the backyard too and mom made fresh apple butter. So delicious that I would eat it like ice cream straight from the jar.     There is no match for an in-season vegetable or fruit compared to a hot house vegetable or fruit. My new favorite s...

Hey hey, this is the cornbread recipe for you. I found it three years ago and thought I added the recipe to this blog. As it turns out, I only wrote about it. I have made many adaptations. I will give you my favorite and then add options for you. Rustic Hearty Cornbread Ingredients: 1 cup Bob Mill's Brown Rice Flour 3/4 cup Bob Mills' Stone Ground Corn Flour 2 - 3 tablespoons sugar 2 1/2  teaspoons Baking Soda 3/4 teaspoon Salt 1 tablespoon butter 1/4 cup melted butter 2 eggs 1 cup milk 9 x 9 glass pan or 9 inch cake pan Preheat oven to 400 degrees. Mix dry ingredients Put one tablespoon of butter into the pan. Place the pan in the oven and let the butter melt. Keep an eye on the butter so it does not burn. Mix wet ingredients Add wet ingredients to dry ingredients and mix until well blended. (About a minute.) Pour in pan. Smooth to side, bake for 15 to 20 minutes. Check center with a toothpick. When the toothpick comes out clean the cornbread is done. S...