Dear Diary, Tooling Through the Neighborhood Yesterday, Discovering Godsends Everywhere...

Who knew that Sir Loins Inn from the 70s is coming back to North Little Rock on JFK Blvd?? I can easily remember those hunks of buttered loaves of bread that accompanied every meal. And those tasty bite size shrimp, in abundance I might add, that enhanced the serve yourself salad bar. Oh, that cozy dark bar where patrons spent many hours there. And the luscious juicy tender melt in your mouth generous slab of perfectly cooked Prime Rib. And the great service by the servers dressed in their formal tailcoat and boots attire. Humm, I don't remember any women servers. I remember it all as if it were yesterday. There's always been talk of a comeback for this locally loved restaurant, hope this deal goes thru. Maybe Chuck Nosal RIP   who served there loyally for many years has the help of St Martha   Patron Saint of Servers is helping push this along. Godspeed!!

Also, another Godsend to the North Little Rock, Arkansas area is the renovation and rejuvenation of the beautiful Saint Joseph Orphanage.  God sure had a hand in getting this place going again. This old orphanage and farmland established in 1907, was closed down and waiting to be sold by the Diocese of Little Rock in 2008. It was destined to become another perfect eerie setting for a horror movie (see photo below), until the property was taken over with a 50-year lease in 2010 by an independent and thus operating as the St Joseph Center of Arkansas. They have done rather well in the last 14 years as the grounds are hopping with flowers, veggies, beer garden, rental venues, goats, hayrides, and so much more to offer the public. There is even a sweet keeper of the goats, a big shaggy dog named Peaches. Check the website highlighted above for volunteer opportunities and hours of operation information!

Sorry I had not a one cornbread mention today, so here it is and y'all come visit when you can!

Love you, Di

 

Miss, Mrs, Ms and I'm Still In the Kitchen

 Hello Y'all! It's sure 'nuff been awhile since we last connected and I have really missed you guys and gals! What have y'all been up to? Hopefully still enjoying a good ole skillet of cornbread, and maybe some home cooked beans with a bit of hog jowl, and a little onion on the side? My mouth is watering, so I guess I had best git some pintos on. Thanks for dropping by and can you relate...

Miss, Mrs., Ms.~I'm Still In The Kitchen 

Love you all, Di

's 

 

Howdy

 Howdy! Y'all are looking at a mighty fine skillet of honey sweet cornbread with Italian sausage, sautéed leeks, a smidgen of herbs (your choice), and a generous drizzle of honey all over this little beauty as it comes out of the oven. I just made my cornbread and topped it with the sausage, leeks, herbs, and honey. Easy peasy! Y'all don't even need a recipe, just do it. It'll be a hunk of wonderful vittles to compliment any breakfast, lunch or dinner meal.  Have a wonderful day and love you all. Visit when you can...Di

 

The Cornmeal Muffin

I’ve been a lot of places in my day and time...sounds like a Willie song. Bell’s Diner in Toccoa, Georgia does seem like a place Willie would stop by. Y’all must stop by too if you’re ever around these Georgia parts. Plate lunches are a meat and three but I usually get all veggies. And, that plain cornbread muffin, just luvin’ it! My favorite muffin recipe of course, is loaded with cheese, onion, and sausage. But, ever once in awhile, a plain Jane corn muffin hits the spot. After all, it ain’t a meal if it doesn’t have cornbread in it! For all you over the top cornbread muffin lovers, here’s my favorite savory cornbread muffin recipe...

Cheesy Cornbread Sausage Muffins with Kickin’ Philly sauce

Black Eyed Pea and Skillet Cornbread for New Year's Day 2018

Hope y'all are having a great New Year's Day today! I know it's been awhile since I've posted but,  I'm still kickin' and lovin' cooking cornbread!

Who's serving black eyed peas for good luck today? Well mine are cookin' as I type. And, what goes with that delicious, tasty ham hock and peas??? You got it. Skillet cornbread. I'm gonna just cook a small skillet up for tonight because I have lots to do this New Year's Day. Like catching up on my blogs I've been neglectin' a teeney bit. But, I have been busy with lots of other good things. Check my blog list to the left of this post or my Twitter feed if you don't believe me! lol I know, I know. It's hard to trust a lady who'll blog about anything. See you soon and let's talk skillet cornbread...

How To Make a Small Skillet of Cornbread...
Preheat Oven to 425 degrees F

1 cup corn meal
1/3 cup all purpose flour
2 ts baking powder
1 ts salt
No sugar today
2 Tb melted butter (*melt in the small skillet)
1 cup buttermilk
1 egg

1. Mix dry ingredients in a medium bowl. Make a well in the middle and add the butter, buttermilk and egg. Mix till blended.
2. Heat the small skillet (*which has left over melted butter residue in it) in the oven till it's nice and hot.
3. Add mixture and bake in oven for 30 minutes.  Pop out onto a pretty plate, cut, and enjoy! 

  

Sweet Potato Stacks

The other night I decided to test a new recipe before Thanksgiving. So tired of that same ole sweet potato casserole dish that nobody seems to eat anymore!

Well, I do declare this recipe was a huge success! These luscious, short stacks were incredible. They are tasty, easy, nutritious, and a nice change from the ordinary. So much fun being different for a bit. Don't you agree?!?!

How To Make Savory Sweet Potato Stacks:

Yield: 12 Stacks  375 F Degrees 

Ingredients

5-6 sweet potatoes, peeled, cut into thin rounds

3-4 tablespoons melted coconut oil

3-4 tablespoons melted butter

3-4 tablespoons Parmesan cheese

3-4 chopped fresh Rosemary 

Salt and pepper to taste

Extra Parmesan cheese and Rosemary for garnish

Directions

1.  Melt coconut oil and butter in a saucepan over low heat. 

2.  Remove from heat and add cheese, Rosemary, salt, and pepper. Mix and set aside.

3.  Peel potatoes, slice into thin rounds, and place in the saucepan with oil and butter mixture. Toss and cover all slices generously. 

4.  Spray a 12 count muffin tin with vegetable spray.  Stack rounds into the individual muffin spots.

5.  Bake at 375 degrees F for about 40-45 minutes or until potatoes are tender and browned.

6.  Remove from oven, sit for about 5 minutes, and then carefully remove stacks to a serving dish.

7.  Garnish with extra cheese and Rosemary. 

Happy Thanksgiving and, by all means don't go changing the cornbread!!! Sweet cornbread dreams to you and yours!  

Love y'all,  Di

Dear Cornbread Diary...

Been watchin' all those Elvis tributes lately. Clambake last night was a hoot. Hard to believe the King has been dead since August,1977. I can still remember the moment I heard the unbelievable news. Dead at 42...

I was a young mom with two small kids and I was heartbroken that I would never make it to one of Elvis'
spectacular concerts I had always dreamed of attending. Procrastination, not a good thing. Do what you want when you are able because that dream could be taken away forever. Here's a special recipe in honor of the King.

How to make an Elvis Cornbread Waffle with Bacon Brittle, Grilled Banana, & Peanut Butter Sauce...Serves 2

First Do the Bacon...

Ingredients:

1/2 cup brown sugar

1 tablespoon Dijon mustard

6 slices bacon

Directions:

1.  Preheat oven to 400 degrees F.

2.  In a large plastic zip-top bag, combine brown sugar and mustard. Add bacon and toss to coat.

3.  Remove bacon, cut in half, and place on a lined baking sheet with aluminum foil or parchment paper. Do not roast without foil or paper (see third pic below.) Roast in oven for 20 minutes. Drain grease from pan, lay bacon onto a plate (do not drain on paper towels because bacon will set up crispy and stick to paper products) and set aside. Crumble when cooled.

For the Peanut Butter Sauce...

Ingredients:

2 tablespoons cornstarch

1/2 cup cold water 

1/4 cup low-sodium soy sauce 

1/2 cup smooth peanut butter

1/4 cup brown sugar 

1 tablespoon white vinegar 

2 teaspoons sesame oil 

1 cup warm water 

Directions:

1.  Dissolve the cornstarch in 1/2 cup of cold water; set aside.

2.  Whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved. 

3. Stir in the cornstarch mixture; simmer until the sauce is thick, 1 or 2 minutes and set aside.

For the Grilled Bananas...

Ingredients:

2 bananas, firm

2 Tablespoons lemon juice

2 Tablespoons brown sugar 

Butter and skillet for frying

Directions:

1. Slice bananas length wise.

2. Sprinkle with lemon juice. Coat with brown sugar.

3.  Heat butter on high and fry bananas 1 1/2 minutes on each side. Set aside.

Last the Wafflle...

Ingredients:

1 box Jiffy Corn Muffin Mix

1 egg

2 Tablespoons shortening, melted

3/4 cup milk

Directions:

1.  Preheat waffle iron (or griddle to make pancakes if you have no iron) to 350-375 degrees F.

2. Mix ingredients till large lumps disappear.

3.  Spray iron (or griddle) and pour batter.  Waffle is done when iron stops steaming.

For the Assembly...

1. Slather waffle with Peanut Butter Sauce and save the left over in fridge to use as an ice cream topper or dressing on an Asian salad.

2.  Next comes the banana...watch out, it could fall apart on you while removing from skillet. 

3.  Last but not least, mound the crispy, crumbled bacon brittle in a heap on top.

Note...don't bother to brittle the bacon, just fry plain, tastes just as good. All the sweets with the savory cornmeal waffle are especially wonderful.

Until next time sweet Diary, long live the memory of Elvis and may all your cornbread dreams come true Love, Di

Dear Cornbread Diary...

I am up to my sweet little pierced Southern ears in OKRA!!! So happy I love those little green pods. And we all know, down in the South, okra and cornbread is a match made in cornbread heaven. It's a sin to have one without the other. 

Will be servin' up some Stewed Okra and Tomatoes tonight with my Arkansas Golden Silver Dollars. So sorry y'all can't be here to enjoy these green delicacies and golden rounds...but I do have the recipes for you just below.

How to make Stewed Okra and Tomatoes...

Ingredients:

3 Tablespoons oil

1 medium onion, chopped

Salt and pepper to taste

2 cups okra pods, frozen

1/2 cup water

1/2 teaspoon sugar

1 (14.5 oz) crushed tomatoes 

2 tomatoes, fresh and diced

Directions:

1.  Heat oil over medium heat in a large skillet.

2.  Add onion and sauté for 2 minutes.

3.  Add remainder of ingredients, turn down heat to a simmer, and stew for 20 minutes.

How to make Arkansas Golden Silver Dollars...

Ingredients:

1/2 cup yellow corn meal

1/4 cup whole wheat flour

1/4 cup wheat bran

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 large egg

1/2 cup buttermilk OR soured milk (to sour milk, add about 1 tablespoon of vinegar or lemon juice to regular milk and stir until it is lumpy)

oil and skillet for frying

Directions:

1.  Mix all of the ingredients together in a small bowl, batter will be thick

2.  Drop by tablespoonfuls into hot oil at medium heat on stovetop

3.  Fry until puffy and golden brown, turning only once.

Scrumptious! Serve hot!

Until next time darlin' Diary, may all your cornbread dreams come true...Love, Di

Dear Cornbread Diary...

Every summer 'bout this time of year I am so full to the brim of luscious homegrown tomatoes and I always make a dreamy Tomato Tart with my harvest. Maybe some Whole Fried Okra to accompany it. Red and green, my favorite colors from the garden. Yummy! Check my fave tart recipe below and my previous post for that delightful fried okra.

Until next time sweet Diary, may all your cornbread dreams come true...Love, Di

How to make a Tomato Tart...

Ingredients: 

2 prepackaged 9 inch pie crusts

4 large Beefsteak tomatoes, sliced, peeled, & cored 

Salt

1/4 cup mayo

4 teaspoons cornstarch

1 1/2 cups shredded sharp Cheddar 

4 scallions, sliced thinly

Directions:

1. Arrange tomatoes on paper towel-lined baking sheet and sprinkle with salt. Let drain 30 minutes, then press tomatoes with additional paper towels until very dry.

2. Put one pie crust in 9 inch pie pan. I use a glass pie pan. Seems the glass generates the heat better resulting in a perfectly flaked crust. 

3. Adjust oven rack to lowest position and preheat to 450 degrees. Mix mayonnaise, cornstarch, and 1 cup cheese in bowl until well combined. Sprinkle remaining cheese over bottom of dough-lined pie plate. Arrange third of tomatoes over cheese. Spread half of mayonnaise mixture over tomatoes and sprinkle with half of scallions. Layer with another third of tomatoes, remaining mayonnaise mixture, and remaining scallions, then top with remaining tomatoes.

4. Arrange top crust on pie. Press crusts together, then trim, fold, and crimp edges. Cut four vent holes in top. Place pie on rimmed baking sheet, bake for 10 minutes, then lower oven temperature to 325 degrees and bake until crust is golden brown, about 55 minutes. Cool on wire rack at least 3 hours. Serve at room temperature.  

Dear Cornbread Diary...

Down in the South we grow a lotta okra. Okra season is right upon us and I have been so hankering for some freshly fried okra. In fact, Dear Diary, I don't want the cut up kind, I want something more grand! I want some whole fried okra pods! Had some in a salad a few years ago and the thought of that Southern Fried Whole Okra on top of some fresh salad greens with some freshly cut tomatoes and onions and  topped with some homemade Ranch dressing...well what can I say. Dreams do come true...enjoy!

How to make Southern Fried Whole Okra...
Ingredients:
Oil and Iron Skillet for frying
3 large eggs
1/4 cup buttermilk
1 cup all purpose flour
1 cup corn meal
1 ts salt
1/2 ts pepper
Batch of freshly picked, rinsed, and cleaned okra (leave tops on or cut off if you so desire)
Directions:
1.  Hear oil in skillet to 375 degrees
2.  Whisk eggs and buttermilk in medium bowl
3.  Mix flour, meal, salt, pepper in another bowl
4.  Drop okra in egg mixture then in dry mixture till fully coated
5.  Fry until golden brown or about 3-4 minutes, drain on paper towel, serve in your fave salad fixins, and drizzle some homemade Ranch dressing all over!

 

Dear Cornbread Diary...

Found the cutest little restaurant up on a hilltop in Pearcy, Arkansas the other day. I do declare if we had been going a tad faster down that old highway, I might have missed this top of the rock sensation. And, that would have been a major calamity. Because we were served some of the best food  I've eaten in a spell. Mouthwatering steak, fried catfish, delightful salads. And, the dear little server brought me my most favorite Southern delicacy. Dear Diary you know just what that is. Fried, tender, hot, and delicious golden brown hushpuppies. See the mouthwatering picture below if you don't believe little old me. Also check out my blog about this sweet little eatery on Urbanspoon or On A Quest For. I know you'll want to rush right up to the Rocky Mountain Grill Restaurant in Pearcy! Y'all come when you can...until next time sweet Diary, may all your cornbread dreams come true! Love, Di

Dear Cornbread Diary...

Was thumbing through a favorite cookbook just awhile ago and found this recipe called Cornmeal Pie. I just had to see if there were any mentions of this luscious sounding concoction on the Internet. Well, sure 'nough it was all over the Web. Cornmeal has been around sooooo long and is so versatile, that there are just not too many new recipes out there. But, aren't the old ones just fabulous! Anyway, one of the pics looked kinda like a chess or coconut pie because it had no nuts. Another said this pie was just like a pecan pie because nuts were added. Well, since my recipe calls for both coconut and pecans, I certainly can understand the resemblance.  But, I do like giving the glory of cornmeal the title, Cornmeal Pie. Such a lovely ring to it. Don't you think? Sooo, I will surely make this pie ASAP because you do know my enchantment for cornmeal is like no other liaison I have ever had...will post a pic when it's done. Betcha can't make it before I can!

How To Make Cornmeal Pie:
Ingredients:
1 1/2 cups sugar
1 1/2 cups brown sugar
1/2 cup butter, melted
3 eggs, separated
1 1/2 teaspoons vanilla extract
1/2 cup light cream
1/2 cup cornmeal
1/2 cup pecans, chopped
1/2 cup coconut
1 unbaked 10 inch pie crust
Directions:
1.  Preheat oven to 350 degrees F.
2.  Blend sugars and butter. Add beaten yolks, vanilla, cream, and cornmeal. Add nuts and coconut. Add lightly beaten egg whites and blend.
3.  Pour into unbaked pie crust and bake for 35 minutes in a 350 degree oven.

Until next time sweet Diary, wishin' all your cornbread dreams do come true,
Love, Di

Dear Cornbread Diary...

Today is First Friday Lunch @ Our House Shelter in Little Rock and I've been achin' for a mess of greens and some fluffy, sweet cornbread. Found the perfect  box of cornbread muffin mix with a hint of honey and there is always an abundance of freshly cleaned greens at the neighborhood WalMart. Along with a baked tater bar, creamed corn, and fresh fruit, it's gonna be heaven on earth today at Our House!  Check out dreamy pics below...

Until next time sweet Diary and may all your cornbread dreams come true...Love Di

Dear Cornbread Diary...

These are a few of my favorite things...Golden Silver Dollar Corn Cakes!!!  So simple to make. Take one box of Jiffy corn muffin mix, 1egg and 1/3 cup of water. Mix it up and fry in a little oil and yes, you have some delicious, savory corn cakes which just so happen to be a few of my favorite things. Not in a savory mood...try um with some butter and honey. WOW!!!

Until next time sweet diary, may all your cornbread dreams come true.

Love, Di

Dear Cornbread Diary...

Well, we did it, finally! Yes, we cooked a non traditional Christmas right out on the back veranda. The only thing bad about our holiday meal was my sweet lil' pups were watching in agony wanting to partake of our 'to Di for' feast. They did manage to sucker us out of a few hushpuppies and sweet potatoe fries however, no go on the Aussie Beer battered fried catfish we served up! It was absolutely Di vine! Baked beans and homemade tartar sauce were big hits as well. Hope y'all had a very Merry Christmas meal and I do believe we'll go even more non traditional for Easter!!!

Until next time, sweet Diary...May all your cornbread dreams come true, 

Love, Di

...and here's how to make that Aussie Beer Battered Catfish:

4 big ole catfish fillets

3/4 cup yellow cornmeal

Salt and pepper

1 cup flour

More salt and pepper

1(12)oz beer 

1. First coat the fillets in cornmeal

2.  Salt and pepper to taste

3.  Mix flour, more salt and pepper, and beer together in a bowl. Dredge fish in batter and shake off excess. Fry at 375 degrees in a big pot of clean vegetable oil till brown and crispy. Drain on paper towels. And, don't forget to serve up those little excess crispys!

Dear CB Diary...

Just made the most delightful ~to Di for~ Jalapeño Sour Cream Cornbread to go with my hearty Turkey Chili today. This recipe makes a whopping 12 servings' and is ready in 45 minutes. Also, handy if you (heaven forbid ) find no buttermilk in the fridge.  Step on outta the box and try this scrumptious recipe which has all the right flavorsin one little pan. Corn, cheese, jalapeño, sour cream, yum yum!!! I've learned sooooo many ways to pretty up my cornbread that I know my Nannie would be proud of her middle granddaughter! 

How to make Jalapeño Sour Cream  Cornbread...

1 1/4 c yellow cornmeal

1 c all-purpose flour

1 ts baking powder

1 ts baking soda 

1 ts salt

1 cup sour cream

1 cup cream style corn

1/4 cup jalapeño, seeded & chopped

1/4 c vegetable oil

2 eggs, slightly beaten

2 tablespoons bell pepper, chopped

4 oz (1 cup) Cheddar cheese, shredded

1. Preheat oven to 350 degrees. Prepare an 8x8 inch pan with vegetable spray. 

2. Mix dry ingredients in a bowl. Add the remainder of ingredients except cheese and stir til moistened.

3. Pour half the batter into prepared pan and layer 1/2 of cheese on top. Pour remainder of batter over cheese. Cook for about 30 minutes in heated oven. 

  

4. At the end of 30 minutes, put the remaining cheese on top and bake another 10 minutes or until golden brown and a knife inserted comes out clean. Serve immediately.

And, util next time, may all your cornbread dreams come true...

Love, Di

Dear Cornbread Diary...

While iced in at Deer Haven for the last two days, I dreamed of a day long ago when all we had to eat, sometimes, was a good ole bowl of white beans and a couple of hunks of Southern cornbread. I remember often goin' to my dear sweet Aunt Mae's house and she would oblige us with the beans and cornbread, but added her special touch with a side of creamy Southern cole slaw! Yummy, yummy, yummy! Just had to bring back a lil' bit of those good ole days while me and my sweetie are iced in at Deer Haven, and these days I'm cooking for two...

How to make Golden Southern Cornbread for Two..

3/4 cup yellow cornbread

1/2 cup all purpose flour

1 tablespoon bakin' powder

1 teaspoon salt

1 egg, large, slightly beaten

4 tablespoons butter, melted

About 1 1/2 cups buttermilk (sweet milk will not do!!!)

8 inch iron skillet

1.  Turn on oven to 400 degrees.

2.  Put butter in skillet and melt in the hot oven. Remove from oven and set aside.

3. Mix cornmeal, flour, baking powder, and salt in a medium bowl. 

4.  Make a hole in the center of dry ingredients and add egg and buttermilk and stir till mixed. Add half of melted butter to mixture, as well. Mix again.

5. Pour into the hot skillet and bake for about 20 minutes.

How to make a Pot of Beans For Two...

Sort about 2 cups of Great Northern Beans or as we say in the South, white beans. By 'sort' I mean wash, drain, and look for any small pebbles to remove. Place in a medium, heavy saucepan and cover with water. Boil on medium for about two hours or until tender. Watch closely and add more water to the pot to keep it soupy.

When tender, remove from heat and add your seasonings which for me is one square of Not Chicken Cube, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, couple of squirts Worcestershire sauce. and a little squirt or two of Louisiana Hot Sauce. Oh, for all you inquisitive people out there, you add the seasonings after you cook the beans so the beans won't get tough while cookin'.

How to make Creamy Southern Cole Slaw For Two...

1/4 head of medium size cabbage

1 carrot, peeled

2 tablespoons onion

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder 

1/4 teaspoon onion powder

1 teaspoon sugar

1/2 cup Miracle Whip (my Aunt Mae and Cousin Brenda swear by the MW, sooo mayo won't do!!!)

2 tablespoons sweet milk (we call regular milk 'sweet milk' in the South, don't y'all ) to thin out

1.  Put cabbage, carrot, and onion in a mini food processor and chop till almost minced but not...get it???

2.  Put the veggies in a small bowl, add the seasonings and Miracle Whip, mix well, thin with sweet milk for desired consistency.

Perfectly delightful meal for two on a cold, blustery, iced in day! Till next time sweet diary and may all your delicious cornbread dreams come true...

Love, Di

Dear Cornbread Diaries,

If y'all hang in there with a perplexin' problem...the answer will come, eventually. Let me explain. I've been wonderin' how the heck to make a crispy, dense, tasty, fried type of cornbread patty that I have experienced in many a fine Southern restaurant. Seems like those testy restaurant owners would be flabbergasted when I dared to ask for the recipe. So, I just wandered around, clueless for years and it sorta happened by accident, that I finally found the answer...

You see, I make and serve lunch at the homeless shelter, Our House, once a month. And, one day as I was talkin' to one of the dear residents about the cornbread I had just served, she told me of her mother's hot water cornbread recipe she dearly loved. Seems you just whip up a little cornmeal mix, oil, egg, and hot water. And then you fry it in a skillet of hot oil. Hummm...could this be my answer. Well, I couldn't wait to try it and yes, my quest has ended for that crispy fried cornbread flat patty. Yes, Virginia there is a Santa Claus. And, the moral of this story is...

Never, never, never, never, never give up. Until next time, sweet dreams, dear diary,
Love, Di

Oh, here's the recipe:

Hot Water Cornbread

 3 Tablespoons vegetable oil

1 egg, beaten

1 1/2 cups cornmeal mix

Boilin' hot water

Oil for fryin'

Place the oil and beaten egg in a large bowl. Add the cornmeal mix and mash it up to make a crumbly mixture.Then add just enough boiled hot water to the mix so that the texture sticks together as you roll it up and flatten it out. Now, fry it in the hot oil that you've been heatin' in a skillet and be sure to brown on both sides.

Dear Cornbread Diaries

Just so excited, dear Diary, about gettin' down to some serious gardening. But, what a nightmare last year!Well, you do recall that last spring we had some really nice rain but, as the season grew into summer we had a heck of a dry spell. In fact, it was so horrible that I shall never forget the summer of 2012! All my greens and things died right on the vine because I just couldn't tend my garden with those 100+ degree temps and my inability to work in that dreadful heat.

However, when I started workin' on the garden this year it seems like I did have a bit of luck because my rainbow chard survived the drought and heat and came back so very nicely. How sweet it is and, please check my gorgeous greens and things in the pics below.

And BTW, do you know how to harvest those precious stalks of chard? Just twist the outer leaves off at the base when the plant is about 10" tall and let the middle continue to grow. Will be having greens and things with a scrumptious skillet of cornbread real soon.

Until next time, sweet cornbread dreams.
Love, Di