Maybe it’s because I’m from Orange County, North Carolina, but all of my foods just seem to be orange these days!!
After we returned from Polyface, I stopped into the bakery to
try the new pumpkin swirl bread help out for a bit. I was in such a good mood from the trip! (And the pumpkin swirl and the blondie bits I ate were both fabulous.)
[Thanks so much to Kendall and Matt for bringing me the delicious jams and beers!! Sorry I wasn’t there to greet you.]
Just before closing, I headed home to write my Polyface post and start on dinner. Matt arrived and relaxed on the couch while I made a fall special!
This would be Ashley’s Cornbread recipe – made from scratch! I found some local cornmeal at our Whole Foods and used 1 cup each of cornmeal and whole wheat flour in the recipe, otherwise following Ashley’s to a T. Mine looks like it rose more than hers (elevation difference) but it turned out fabulous!
Slightly sweet, crumbly but held together.
And even better smothered, Southern style, with honey and butter!
To go with the cornbread, I made a Smoked Chili.
- 2 big bell peppers
- 2 big tomatoes
- 3 cloves garlic
- 2 cups black beans
- 1 can fire-roasted tomatoes
- 2 cups broth of your choice
- 1 tbsp chili powder
- 1 tbsp smoked paprika (found this at Whole Foods!)
- 1 tsp cocoa powder
- Salt + pepper to taste
- Brown peppers in some olive oil in a big pot.
- Add tomatoes, then garlic. Stir.
- Add beans, canned tomatoes, broth and spices.
- Bring to boil and then simmer for 10 minutes, or until you feel like eating.
After dinner Matt and I went for a brisk – in temperature and pace – walk downtown. Of course we ran into friends, but having no wallets or IDs and wearing a fleece shirt, pink scarf and neon green sneakers, we headed back home for a casual end to the day.
Tomorrow we might hike!