Today I have to pretend I'm on a diet. I've been eating Chinese Food and cheesecake for two days, then because there is no milk, this morning I had to have my oatmeal with CREAM (which was decadently delicious, by the way). Dear me. Can you say 'lardass' ?
BROKEN STUFF THIS WEEK (aargh!!):
- two welding machines. Only one fixed so far.
- burglar alarm. Hmm. Maybe I shouldn't be posting that on the blog, where criminally-minded quilters will see it, then come in and steal my stash when I go in to town for low-fat milk.
- the computer attached to the big-ass t.v. Mysteriously healed itself after a drive to 1-800-LUKE.
- the dishwasher. First it leaked last week, then the next load was fine. Saturday night it left a large-ish quantity of water in the bottom, and all the lights are dead.
- my sleep cycle. Two mornings in a row I've been up at 5 am. You can probably guess that I'm going to bed pretty early too.
Pumpkins make such a nice display on the porch table, especially when accessorized by the quilting-witch-bear. Yes, that is a whole new species of creature.
Yield: serves 8
Active time: 10 minutes
Total time: 40 minutes
Special equipment: whisk, 9-inch cast iron skillet
1 1/4 cups corn meal
1 cup (about 5 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (about 1 3/4 ounces) sugar
1 cup pumpkin puree
1 cup milk
1 tablespoon unsalted butter
1 Adjust oven rack to middle position and preheat oven to 400̊F.
2 In a medium bowl, whisk together corn meal, flour, baking powder, and salt; set aside.
3 In a large bowl, whisk together eggs, sugar, pumpkin, and milk until combined. Stir in dry ingredients.
4 Place butter in skillet and place in the preheated oven for 2 minutes, or until butter is melted. Take skillet out of oven and pour in batter, smoothing top. Bake until top is golden and cracked and a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool before cutting.