A quick Sunday update for you…
Last night’s dinner with the fam was so much fun and filled with lots of laughter as most gatherings with my family are. We’re an interesting bunch.
From left to right: my brother, my dad, my mom, CD, and my aunt.
There was plenty of almond butter chili and cornbread to go around…
New cornbread recipe from reader Carolyn!
8 ounces sour cream
1/3 cup oil (Carolyn used almond butter, and I used regular butter)
1 small can of creamed corn (8.75 ounces)
2 tsp baking powder
1 cup cornmeal
Pre-heat oven to 375℉. Combine wet ingredients. Add dry and bake for 30 minutes in a greased 9 x 9 dish. I actually used a 12″ cast iron skillet, and the cornbread came out perfect. Delicious. Thanks Carolyn – it was a hit.
This was all that was left. It’s so good – love that pie!
This morning, I got to meet up with muh favorite peach at church…
Polly, LURVE you so much!!!
Look at the cute dress she and Abbi (Polly’s daughter) picked out for the HEABlet…
So adorable, no? I can just see her in it with some brown tights and little brown boots. The fun I am going to have dressing my little girl! Thanks Polly and Abbi!
After church, I went to a coffee shop to catch up on emails. I finished reading through all of your dad stories from my Naturally Nutty Giveaway post. I know I’m pretty hormonal and emotional these days, but many of your comments brought tears to my eyes. Thanks for all your entries. Again, so many great dads out there!
I got home around 12:30 dreaming of leftover chili…why does it always taste so much better the next day? However, CD had already eaten it. So, I threw together the world’s most random salad…
Spinach topped with rotisserie chicken, chopped avocado, crumbled goat cheese, cornbread crumbs, and a drizzle of Annie’s Honey Mustard Vinaigrette. Odd? Perhaps, but it hit the spot!
Now, it’s time for some NFL football with my hubby, and then we’re off to a wedding tonight at 5. I’m so excited as I get to see CD in a suit.