I had my windows open for almost two weeks now. I closed them this morning and actually contemplated for a moment, to turn on the heat.I opted to put on a sweater and soon was warm enough and forgot all about it.Its fall here in Virginia.The Blue Ridge Mountains have once again began showing a spectacle of color. We are now overflowing with the bounty of the season.Peanuts, apples, pumpkins, turkeys and yes, even Smithfield Hams are beginning to grace our tables. Right now, I am savoring the crisp mornings that lead us to warmer afternoons. I enjoy this for as long as I can because I know it will not last. In Virginia Beach where I live, we gather around the bonfire, making smores. Our bathing suits are now replaced by sweaters.
The days have become shorter, the nights longer.
Which brings me to this dish.
A couple of days ago, I made the Kangaroo Chili and served this cornbread with it.
This recipe reminds me of fall.
Peace be with you,