Monday, November 17, 2008

Hurray, it's cold enough to bake.

I'm mixin' it up and putting some cornmeal into a white bread recipe. More fun than adding whole wheat! Tomorrow I'll make a French-style cabbage soup to go with it.

I've also become a chutney-makin' fool. This recipe for cranberry chutney is incredible, though I would either leave out the onions or add them at the beginning to give them time to soften. I also left out the celery. I love chutney, I love cranberry sauce, and to have their perfect lovechild gracing my fridge is...NOM.


Bill Stankus said...

You lost me at 'recipe'.

kStyle said...

Not a foodie, Bill?