txkimmers' photostream  

There was a good sized river that stretched along a major artery in Kyoto, with lots of homes and businesses along it.

So my entry was one of 20 picked to be in this cool Valentine's Day story on Slate, but then later I pulled up the main page to see my entry in the splash/lead in/teaser box! First thing ya see when load the site! Pretty exciting...

On the cellophane window my daughter wrote, "Save one for Gigi!"

Wow. As PD would say, a "sometime" food. Here is the recipe, it's dead easy. It's from Marion Cunninham's "The Breakfast Book". Next time I make this, I am going to ease up on the sugar, and make a savory version with jack cheese and roasted chopped poblano peppers. Oh also, I didn't have plain vinegar on hand, used white balsamic instead, that worked great!

Custard-Filled Cornbread

2 large eggs
3 tablespoons unsalted butter, melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups whole milk
1 1/2 tablespoons white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup heavy cream
Preheat the oven to 350°F. Butter an 8-inch square (or 9-inch round) cake pan that is about 2-inches deep. Put the buttered dish or pan in the oven and let it get hot while you mix the batter.

Put the eggs in a mixing bowl and add the melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk, and vinegar and beat well. In a medium bowl, stir together the flour, cornmeal, baking powder and baking soda. Add the flour mixture to the egg mixture, mix just until the batter is smooth and no lumps remain.

Pour the batter into the heated dish, then pour the cream into the center of the batter—*don’t stir*. Bake for 50-60 minutes, or until lightly browned. Serve warm with maple syrup.