I’m finally feeling much better now after a second doctor visit and a different antibiotic. Aren’t you glad you don’t have to hear about it anymore?
Sammi is glad. Her chin hairs have steadily been turning white over this past year. I don’t know why she’s getting gray already. She’s just recently turned four years old.
She’s a Momma’s Girl
I made another Cornbread Salad this morning. (The cornbread is on the bottom.) This is a picture before I added the Ranch Dressing, tomatoes, and shredded Cheddar cheese layers. YUM. I was telling Lallee about it earlier in the week and I haven’t stopped thinking about it since so I had to make it. This is the simpler version with no chopping required. Just cornbread seasoned with cumin and sage, one can of black-eyed peas and one can of black beans, one can of shoepeg corn, one can of green chilies, and one can of pimentos in the filling. You can use whatever type of beans you like, and you can vary the other ingredients as well. The possibilities are endless.
I know I’ve told y’all about this dish several times, but you aren’t listing to me! MAKE IT! You’ll return to this recipe time and time again because it’s that good.
I whipped this little yarn doily up last night. No pattern, I just winged it. It’s the same colors as the table runner I made a few weeks ago.
That’s it. Bye.