The AH Coffee Shop and Reading Room 09

[Duleigh]

This explains Buffalo Bills fans. Personally I'm not superstitious. It's bad luck to be superstitious.

 

[Five_Inch_Heels]

Now what's in the pot today?

Pork vegetable soup.

 

[MillieDynamite]

So real life on TV, right?

anything on Lifetime Movie Network, which I call the Lady Murder Network. (Every show is about some evil MAN and how the innocent lady has to defend herself with a chainsaw or nail gun or some damn thing) or worse:

 

[MillieDynamite]

Yeah, not for my coffee break, but thanks for the offer.

Pork vegetable soup.

 

[Duleigh]

So real life on TV, right?

I prefer fantasies like This Old House. NOBODY can afford to rebuild their houses like that.

 

[MrPixel]

I prefer fantasies like This Old House. NOBODY can afford to rebuild their houses like that.

Absolutely. Used to be a regular viewer, and got tired of the seriously unrealistic amounts of money they were throwing at the "old house". It was, I guess, an artifact of being based in the dense Northeast metroplex. And much of what they covered (and didn't) seemed to be driven by a staff of lawyers.

At least it spawned the cable/streaming home remodeling shows that actually discussed bottom lines.

 

[Five_Inch_Heels]

I remember once when they were going to renovate a barn.

I'd been aware of it being done in real life, so I was kind of interested.


They ended up stripping it to the posts and beams and reworking many of the post and tenon joints. The few episodes on that alone were more about the craft of doing that kind of work, than making a home of it.

By the time they got close to being done, the only resemblance to a barn was the basic shape.

That may have been the last series of it I watched.

Vila just got way too full of himself.

 

[Candy_Kane54]

I prefer fantasies like This Old House. NOBODY can afford to rebuild their houses like that.

I used to watch "Design on a Dime"

 

[Candy_Kane54]

I think I will try this one:

Chili-Stuffed Cornbread

cornbread in a casserole dish with a layer of chili in the middle

Cheesy chili-stuffed cornbread is what happens when cornbread gets tired of being a sidekick and decides to break into a leading role. This golden, crumbly cornbread has a surprise middle stuffed with beefy chili and cheddar cheese. It’s hearty, a little messy, and unapologetically extra, the kind of dish that makes you wonder why you ever settled for plain cornbread in the first place.

We start by making a simple beef and bean chili. Because we’re making a super-quick version that doesn’t have the benefit of simmering on the stove all afternoon, I've added a little beef stock concentrate for quick depth of flavor. This chili has a modest kick from jalapeño, which is tempered by the cornbread and cheese surrounding it, but you could leave the jalapeño out entirely if you don’t love heat. This chili is on the thicker side to ensure that the cornbread bakes evenly and that the chili stays in place in the center of the cornbread. You could swap in a quart of store-bought chili, so long as it’s on the thicker side and not soupy (if it's too soupy, just strain out some of the liquid).

I opted for a more savory, crumbly Southern-style cornbread here rather than its cakey and sweet Northern counterpart, but I do add just 2 Tbsp. sugar for the tiniest hint of sweetness to balance the savory chili. (Don’t tell my Southern grandma!)

I'm adding cheddar cheese too, because duh, but also because it acts as a structural hero, helping to keep the chili from sinking to the bottom of the cornbread batter. You could swap out the cheddar for an equal amount of any other shredded melting cheese, like pepper Jack or a Mexican cheese blend.

Recipe tip:

Test your cornbread’s doneness by inserting a toothpick into the center. If the toothpick comes out clean with no moist crumbs clinging to it, your cornbread is cooked through.

Ingredients

Chili

1 Tbsp.

neutral oil
1

small yellow onion, finely chopped
1

jalapeño, ribs and seeds removed, finely chopped (optional)
2

garlic cloves, finely chopped
1 lb.

ground beef

Kosher salt

Freshly ground black pepper
1 Tbsp.

chili seasoning
1 tsp.

ground cumin
1/2 tsp.

garlic powder
2 Tbsp.

tomato paste
1

(15.5-oz.) can pinto beans, drained, rinsed
1

(10-oz.) can diced tomatoes with mild green chiles
1 tsp.

beef stock concentrate (such as Better Than Bouillon)

Cornbread

1/2 cup

(1 sick) unsalted butter
2 cups

(240 g.) all-purpose flour
2 cups

yellow cornmeal
2 Tbsp.

granulated sugar
4 tsp.

baking powder
2 tsp.

kosher salt
1/2 tsp.

baking soda
4

large eggs, beaten to blend
3 cups

buttermilk
2 cups

shredded cheddar, divided

Sour cream, for serving

Directions

Chili

Step 1 - In a large pot over medium heat, heat oil. Cook onion and jalapeño (if using), stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.

Step 2 - Add beef; generously season with salt and pepper. Cook, breaking up meat with a wooden spoon, until browned, about 6 minutes. Drain any excess fat, if needed. Add chili seasoning, cumin, and garlic powder and stir to combine. Add tomato paste and cook, stirring constantly, until paste turns brick red in color, about 1 minute.

Step 3 - Add beans, tomatoes, and beef stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes; season with salt, if needed. Let cool slightly.
Cornbread

Step 1 - Arrange a rack in bottom third of oven; preheat to 375°. Place butter in a 13" x 9" baking dish. Place dish in preheated oven to melt butter.

Step 2 - In a large bowl, whisk flour, cornmeal, granulated sugar, baking powder, salt, and baking soda. Add eggs and buttermilk and whisk to combine (it’s okay if there are still some small lumps—overmixing can lead to dense cornbread). Carefully pour and scrape melted butter from preheated baking dish into batter and stir to combine.

Step 3 - Pour about two-thirds of batter into bottom of preheated dish, then sprinkle with 1 cup cheese. Top with an even layer of chili, leaving about 1/2" around the border. Sprinkle with remaining 1 cup cheese. Top with remaining cornbread batter and gently spread into an even layer.
Step 4 - Bake cornbread until top is golden brown, about 25 minutes. Cover with foil and continue to bake until a tester inserted into the center comes out clean, 10 to 15 minutes more. Let cool 10 minutes. Dollop with sour cream.

 

[Belegon]

well, I just got the results of my Medicaid review. they denied me benefits because my income is too high. Excuse me? My income is too high? the only income I have is thru social security disability, and I assure you it is not very sizable. Oh, and I can apply for an appeal if i have difficulty finding work or if I have a disability. You would THINK that the fact that the income you just reviewed being sourced by social security disability might at least imply that I might be disabled.

 

[Five_Inch_Heels]

Waking up in the morning is like taking a crap.

Automatic and not necessarily desirable.

 

[Candy_Kane54]

We had a bit of snow overnight but not enough to do any damage. Broken clouds mean we'll get some sunlight today. @Belegon - it sounds like your case was handled by the Practical Joke department instead of the Fairy Godmother department ("Glory Road" by Robert Heinlein).

I've got a fresh pot of coffee (medium roast Colombian) going and the teapot is hot. There are donuts and Paleovally Beef Sticks on the counter. There's a bowl of fresh fruit and some carrots for the plot bunnies if needed.

I'll be over in the corner working on my new story. I'm also working on my latest adventure for Ray but it will probably not be done until the Crime and Punishment event.

 

[Candy_Kane54]

BTW: Has anyone heard from @HandleyPage lately?

 

[NuclearFairy]

well, I just got the results of my Medicaid review. they denied me benefits because my income is too high. Excuse me? My income is too high? the only income I have is thru social security disability, and I assure you it is not very sizable. Oh, and I can apply for an appeal if i have difficulty finding work or if I have a disability. You would THINK that the fact that the income you just reviewed being sourced by social security disability might at least imply that I might be disabled.

Unfortunately, they're probably taking your wife's income into account as well.

 

[sirhugs]

Quote

well, I just got the results of my Medicaid review. they denied me benefits because my income is too high. Excuse me? My income is too high? the only income I have is thru social security disability, and I assure you it is not very sizable. Oh, and I can apply for an appeal if i have difficulty finding work or if I have a disability. You would THINK that the fact that the income you just reviewed being sourced by social security disability might at least imply that I might be disabled.

Unfortunately, they're probably taking your wife's income into account as well.

makes me even more glad that I live in Canada.

 

[yowser]

I think I will try this one:

Chili-Stuffed Cornbread

cornbread in a casserole dish with a layer of chili in the middle

Cheesy chili-stuffed cornbread is what happens when cornbread gets tired of being a sidekick and decides to break into a leading role. This golden, crumbly cornbread has a surprise middle stuffed with beefy chili and cheddar cheese. It’s hearty, a little messy, and unapologetically extra, the kind of dish that makes you wonder why you ever settled for plain cornbread in the first place.

We start by making a simple beef and bean chili. Because we’re making a super-quick version that doesn’t have the benefit of simmering on the stove all afternoon, I've added a little beef stock concentrate for quick depth of flavor. This chili has a modest kick from jalapeño, which is tempered by the cornbread and cheese surrounding it, but you could leave the jalapeño out entirely if you don’t love heat. This chili is on the thicker side to ensure that the cornbread bakes evenly and that the chili stays in place in the center of the cornbread. You could swap in a quart of store-bought chili, so long as it’s on the thicker side and not soupy (if it's too soupy, just strain out some of the liquid).

I opted for a more savory, crumbly Southern-style cornbread here rather than its cakey and sweet Northern counterpart, but I do add just 2 Tbsp. sugar for the tiniest hint of sweetness to balance the savory chili. (Don’t tell my Southern grandma!)

I'm adding cheddar cheese too, because duh, but also because it acts as a structural hero, helping to keep the chili from sinking to the bottom of the cornbread batter. You could swap out the cheddar for an equal amount of any other shredded melting cheese, like pepper Jack or a Mexican cheese blend.

Recipe tip:

Test your cornbread’s doneness by inserting a toothpick into the center. If the toothpick comes out clean with no moist crumbs clinging to it, your cornbread is cooked through.

Ingredients

Chili

1 Tbsp.

neutral oil
1

small yellow onion, finely chopped
1

jalapeño, ribs and seeds removed, finely chopped (optional)
2

garlic cloves, finely chopped
1 lb.

ground beef

Kosher salt

Freshly ground black pepper
1 Tbsp.

chili seasoning
1 tsp.

ground cumin
1/2 tsp.

garlic powder
2 Tbsp.

tomato paste
1

(15.5-oz.) can pinto beans, drained, rinsed
1

(10-oz.) can diced tomatoes with mild green chiles
1 tsp.

beef stock concentrate (such as Better Than Bouillon)

Cornbread

1/2 cup

(1 sick) unsalted butter
2 cups

(240 g.) all-purpose flour
2 cups

yellow cornmeal
2 Tbsp.

granulated sugar
4 tsp.

baking powder
2 tsp.

kosher salt
1/2 tsp.

baking soda
4

large eggs, beaten to blend
3 cups

buttermilk
2 cups

shredded cheddar, divided

Sour cream, for serving

Directions

Chili

Step 1 - In a large pot over medium heat, heat oil. Cook onion and jalapeño (if using), stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.

Step 2 - Add beef; generously season with salt and pepper. Cook, breaking up meat with a wooden spoon, until browned, about 6 minutes. Drain any excess fat, if needed. Add chili seasoning, cumin, and garlic powder and stir to combine. Add tomato paste and cook, stirring constantly, until paste turns brick red in color, about 1 minute.

Step 3 - Add beans, tomatoes, and beef stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes; season with salt, if needed. Let cool slightly.
Cornbread

Step 1 - Arrange a rack in bottom third of oven; preheat to 375°. Place butter in a 13" x 9" baking dish. Place dish in preheated oven to melt butter.

Step 2 - In a large bowl, whisk flour, cornmeal, granulated sugar, baking powder, salt, and baking soda. Add eggs and buttermilk and whisk to combine (it’s okay if there are still some small lumps—overmixing can lead to dense cornbread). Carefully pour and scrape melted butter from preheated baking dish into batter and stir to combine.

Step 3 - Pour about two-thirds of batter into bottom of preheated dish, then sprinkle with 1 cup cheese. Top with an even layer of chili, leaving about 1/2" around the border. Sprinkle with remaining 1 cup cheese. Top with remaining cornbread batter and gently spread into an even layer.
Step 4 - Bake cornbread until top is golden brown, about 25 minutes. Cover with foil and continue to bake until a tester inserted into the center comes out clean, 10 to 15 minutes more. Let cool 10 minutes. Dollop with sour cream.

Intriguing dish.

I misread it at first as including 1 lb of garlic, then my head hurt trying to figure out how many heads of garlic it would take to make a whole pound, but then realised the pound referred to something else.

One observation I will make is your use of the 'cheese' layer to keep the two quite different food items distinct.

I do this when making pizza too, the dough gets a thin smear of olive oil spread evenly on top, then the grated mozzarella goes on before the sauce and the other toppings. Keeps the dough from getting soggy from the sauce and makes a crisper pizza altogether.

 

[SerenaSteeleMonroe]

Intriguing dish.

I misread it at first as including 1 lb of garlic, then my head hurt trying to figure out how many heads of garlic it would take to make a whole pound, but then realised the pound referred to something else.

One observation I will make is your use of the 'cheese' layer to keep the two quite different food items distinct.

I do this when making pizza too, the dough gets a thin smear of olive oil spread evenly on top, then the grated mozzarella goes on before the sauce and the other toppings. Keeps the dough from getting soggy from the sauce and makes a crisper pizza altogether.

What a terrible development this is. It's only 9:30ish in the AM, and you've made me hungry for pizza.

 

[NotWise]

I spent a chunk of my morning in the garden. I removed soil from one end of an 8-foot raised bed, sifted it to remove bermuda grass roots, and moved it out of the way. Now I'll work from end to end, moving the soil and getting the grass roots cleaned out. The other end is still frozen, so this'll take awhile. Once the soil is all back in place I'll add some local dirt and top the bed up with new soil before I plant it with garlic. Hope to do that before the end of the month.

I've kept the hyacinths in the fridge over the winter because our winters haven't been cold enough for them. I should plant them about the same time I plant the garlic.

A little more than an hour to the Broncos game.

 

[MrPixel]

...bermuda grass...

Something I absolutely do not miss having lived in SoCal. Here in Flyover? Spurge and creeping jenny. Mare's tail in gravel drives is a big nuisance, too. If you don't knock that stuff down with glyphosate early in the season, it's everywhere.

 

[_Lynn_]

BTW: Has anyone heard from @HandleyPage lately?

I wondered the same thing.

 

[Five_Inch_Heels]

'Dis ain't gon' be no good 'tall

 

[Rustyoznail]

Haven't heard from HP.

Usually get something over Christmas, but no...

 

[NotWise]

Broncos will play in the AFC championship, and it will be in Denver.

 

[Candy_Kane54]

Guess I will have to root for the Broncos now that they beat the Bills ...

 

[Belegon]

Unfortunately, they're probably taking your wife's income into account as well.

I had not considered that... that seems quite possible.