Cornbread experiment
Have been craving cornbread recently and if i know one thing about my brain and food, it's to go with those cravings as much as possible without making myself sick. Luckily, cornbread's easy to do entirely safe-for-me.
It's been so long since last making it that i had to check a recipe for ratios, and i'm glad that was the case because there, in my 1997 Joy of Cooking, was a variation that included buckwheat! One of my favourite flours.
Just pulled the pan out and it smells same as usual, although the buckwheat changed the color--unsurprising, given how dark that flour is. So now I just need to figure out what to eat with it for dinner the next several nights (half will go in the freezer).
Anyway, not a massive experiment. But when you're limited on the foods you can eat, something different is ridiculously exciting.
- current soundscape: NWSL game