Cornbread

A year ago or so I came into possession of 2 cast iron frying pans and since that point I have been wanting to make some corn bread. I have made cornbread before but there's something about having it baked in a cast iron frying pan that seems right.

Before I made the cornbread I first had to season the pans, which from non use had become a bit dry and was speckled with rust. I was initially afraid of this process but after doing a bit of research I found it was quite easy. I scrubbed the pans clean, and coated them with oil inside and out then placed the pans into the oven upside down on baking sheets and baked them for 3 hours at 250.

Cornbread (Adapted from Rebar's plain and fancy cornbread)

1 C Cornmeal
1 C Flour (Whole Wheat)
1 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt

2 Eggs
1 C Milk
1/2 C Butter (Soft)
Juice of a lime

Mix everything together and then bake in a cast iron pan (9 inches round) or an 8x8 baking dish at 400 for 20 to 25 minutes.

Update

 So, it's been a little while since I last posted. I assure you that I have in fact been busy (At times). In the past few weeks Teegan and I have made several trips down to Regina to set up life/job and my garden plot (Pictures below), I have been packing (Move day is tomorrow) and in the last few weeks I have found myself busy making and refinishing furniture (Because one must have something to put a TV on!)

2 nights ago I made some BBQ pizza and I couldn't have been happier with the results (It makes me sad that this was the first time I have ever tried it)!

Once I found out that I did in fact rent a garden plot I started another tray of seeds - even though most of these seeds don't need an inside start, I decided I would give them a head start (Zucchini, cucumber, mint, catnip, etc.).

This sideboard (Which is going to hold my TV), is currently a gardening table allowing my little seeds to get sun all the day long. The sideboard was initially a full kitchen table, but I ripped it down, glued it together and sanded it thinking I was going to give it a coat of paint, but my mother in law wouldn't have it - informing me that distressed furniture is quite popular these days. So for the time being it will look like this.

 

My garden plot is about a 5 minute drive from our new place. I went down earlier this week to plant everything but things took a little longer to get going then I thought. The 2 biggest struggles were getting my plot tilled and fighting the wind (Which did eventually win the battle). I left my plot there to sit until my return (Probably Monday), 10% planted.

Slowly but surely!

Good news - I am pretty sure I have managed to reserve a spot in one of the community gardens in Regina. It'll will be at 45 x 25 foot plot, which will give me lots of room to grow and experiment. Seeing as this is my first attempt at a serious garden I am looking at this year as a practice round! I am going to see if all the weird veg I got will actually grow here (Seeing as they probably has a different planting zone preference). I also want to see if I am going to be able to manage a plot of this size (ideally I would have a number of plots, but will start with one).

As of late my 2 little trays of sprouts are probably get way to much attention, and with a garden my sprouts will be left mostly to there own devices (Which is probably a good thing - I imagine I hinder growth more then I help it along).

Almost all of my seeds have sprouted (Besides the half a dozen lazy pea seeds). I have thinned my Swiss Chard and Arugula and for the most part they are doing well in the bigger cups (I do intend to sow seeds right into the ground as well but this will give me a few earlier rounds of salad.)

My Peppers took a long time to come up and for a while there I thought they were all going to be duds (They are the smallest ones in the peat pellets.
The Basil is growing slowly, but they are quite hardy so I have no nerves about them dying off.
The peas like I said are being lazy. I have 5 out of 10 peat pellets with sprouts. I consulted the website I bought them from and it does say they have a lower germination rate. I am quite excited to grow these little guys.

Beer Butt Chicken!

I picked up a few whole chickens the other day and decided they would be best done on the BBQ. So after a little scrounging I found a really bad bottle of beer (Which will remain nameless) that a previous guest had brought over and left (Who will also remain nameless). I then rinsed out 2 pop cans and divided up the beer into both (Though I did wonder what chicken would actually taste like steamed with a bit of Coke - perhaps an experiment for another day).

I made a spice rub, which contained:

Paprika

Chili Powder

Onion Powder

Garlic Powder

Salt and Pepper

Cayenne Pepper

And Brown Sugar

I found the chicken is quite stable on a can if on a flat surface (Though you can buy holders for 10 dollars a piece - which to me seems steep). I cooked the chicken with indirect heat and tried to keep the BBQ at a temp of 350. Your chicken is done once it reaches a nice internal temp of 180.

The side of potato's (Next to chicken), were cut up into small pieces and tossed in Sumac, Thyme, Salt and Pepper. Once all the potato's were resting in the tin foil I laid a few pieces of bacon over the potato's and wrapped with more foil (The only thing that could make potato's better is bacon fat!). Cook till tender and bacon is cooked to your preference (about 30 minutes or so).