PSA: To enhance your Girl vs. Food experience, I suggest listening to this lovely song whilst reading this post.
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.
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)
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).
Sundays are for baking from scratch.
Sundays are for appreciating this lighting:
Sundays are for gradually folding the dry into the wet.
Sundays are for eggs. (Always eggs).
Sundays are for trying new recipes.
Sundays are for a batter drippin’ slow.
Sundays are for realizing that recipes are just guidelines…
…and unintentional “changes” that result in something even more delicious than the original.
Sundays are for five o’clock shadows…
(but don’t let the Cornbread Coyote scare you)
Sundays are for learning that two mitts are better than one.