A Sunday Kind Of [Cornbread].

PSA: To enhance your Girl vs. Food experience, I suggest listening to this lovely song whilst reading this post.

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As life gets busier, the more I appreciate the opportunities to slow down and live in the moment.  Cooking something warm on a (very chilly) Sunday morning does just that.

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This Sunday, I defied to laws of convenience and quality over quantity:

A Sunday Kind of Cornbread (a.k.a. Cornbread with Caramelized Apples and Onions)

(recipe adapted from Bon Appetit, November 2013)

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Sundays are for thinly slicing your ingredients, and for taking the time to let them slowly caramelize over a low heat (although you may be tempted to crank it, try to refrain).

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Sundays are for baking from scratch.

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Sundays are for appreciating this lighting:

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Sundays are for gradually folding the dry into the wet.

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Sundays are for eggs.  (Always eggs).

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Sundays are for trying new recipes.

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Sundays are for a batter drippin’ slow.

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Sundays are for realizing that recipes are just guidelines…

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…and unintentional “changes” that result in something even more delicious than the original.

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Sundays are for five o’clock shadows…

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(but don’t let the Cornbread Coyote scare you)

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Sundays are for learning that two mitts are better than one.

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Buon appetito!

-Girl

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