I'm outa here!

but not gone!

Here’s what’s waiting for you this week:

Appacabulary - You’ve probably sat on it hundreds, even thousands of times, but did you ever say I’m just sittin’ here on the ….?

The Great Debate - What is non-stick for you?

Front Porch Sittin’ - We’re about to head out for a couple of weeks. Here’s what we have in store for us, and I might just take you along for some of it.

Deeper In The Holler - What we think we’ve left behind, may be more what we pass on.

Garden Report - It’s coming out our ears!

Grandmaw’s Recipe Box - And this is how we used some of it up!!

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The Great Debate

I grew up in a house that loved non-stick skillets and cookware. Cast iron was a thing of the past, and Mom didn’t want anything to do with it. Now, I feel my cast iron is more non-stick than any teflon or any other would ever dream of bein’. How about you?

Here are the results of last week's poll questions!

89% of you said you prefer Yellow Cornmeal over White Cornmeal

It was 50/50 on the question of sugar or no sugar in your cornbread! I am surprised by that, but pleasantly so. I prefer a little sugar in mine because it helps brown and crisp up the cornbread more. It’s been said that sugar became something people added when the cornmeal began to turn rancid. Yes, it can turn on you when not properly stored because corn has oils in it. The sugar would mask that sour or rurnt taste. It is possible, and may be why today many Southerners say that if the cornbread is good, it don’t need any sugar.

88% of you love your cornbread crispy on the outside

There are no wrong answers, but I am curious. And paid subscribers may comment below, if you want to tell me more than just a one-word answer. I want to know more, and it may start a new debate sometime. I won’t use your name, unless you say specifically that you don’t mind.

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Front Porch Sittin’

We’ll have just a couple of more days of sitting on our front porch the rest of this Spring. We go