Whether I have time to blog about it or not.
Last weekend we were down in North Carolina visiting Ed's sister Jean. (And thanks to those who continue to pray for their family. They are doing well, but they do miss Jason.) We spent a fun day at Jamestown - an extra special treat since we studied Jamestown recently in our history studies.
This week, my brothers put in replacements windows in our house. I've been putting off any deep cleaning for months, especially window washing, since I knew this was planned. It is wonderful to have sparkling clean windows - that actually close securely!
Now I have no excuse not to clean. We are diving deep under furniture and in closets and finding a healthy crop of dust bunnies and stink bugs. I love how children are thrilled at simple things like reorganizing their bedroom furniture.
But somehow, even on busy days, everyone still expects to eat! Cornbread is a favorite at our house and the perfect addition to a pot of soup or chili. It is easy enough that my eight year old made it herself last night.
Honey Cornbread
1 1/2 cup cornmeal
1 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1/4 cup honey
1 1/2 cups milk
1/4 cup melted butter
Mix all dry ingredients together. In another bowl, mix all wet ingredients together. Mix all together until barely moistened. Pour into greased 9x13 pan or cast iron skillet. Bake at 375 for 25 minutes.
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