and the temperature is hovering at 39 degrees. I have been out and about this morning, first to get my hair cut, then out to pay my cable bill. I had a nice little quarrel with Comcast as they tacked on a visit to my home that was supposed to be covered by the service maintenance plan I have. Man, I am so unhappy with Comcast that I could spit nails. My telephone service which is part of Triple Play goes out about once a week for an hour or two, sometimes for a whole afternoon. When the phone goes out, my internet goes out, then I have to spend anywhere from 15 minutes on upward on my cell phone getting it all straightened out. Frustrating as the devil!!
Then I took the ham and beans over to my daughter’s house. For my friends in England and Australia that wanted to know about this dish, it is not like your pease porridge that you have. It is made with Great Northern Beans. After they have soaked (either in boiling water for 30 minutes, or overnight in cold water) you add water and cook them on top of the stove (or in a crockpot) along with some ham or bacon and other seasonings until they are done. They are best served with hot cornbread. Any leftover beans can be easily made into baked beans by adding catsup, brown sugar and a bit of mustard and baking for half an hour in a preheated 350 degree oven.
1 c. sifted flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
2 eggs, slightly beaten
1 c. milk
1/4 c. shortening
Preheat oven to 425 degrees. Mix first 4 ingredients, add cornmeal and cut in shortening (use your electric mixer). Then add milk and eggs, stirring until all is moistened. Let stand for 5 minutes. Pour into greased 9"x9" pan. Bake at 425 degrees for 20 minutes or until a toothpick inserted near center comes out clean.
I hope you are all having a great week. Be happy!!