Ken’s Neighborhood

What’s your idea of the perfect proposal?
Brought to you by Leap Year. In theaters January 8th.

In my opinion a proposal only needs one thing to make it perfect -- sincerity.

I've posted it here.  It seemed the more appropriate location.

Yup.  It's winter time again.  Time for pulling out the heavy coats and gloves.  Time for lighting fires in the fireplace.  Time for making big steaming pots of soups and stews.  And time for my favorite accompaniment to such foods -- corn bread.  I've decided to share with you, my Vox friends, my time honored recipe and technique for making basic [1] cornbread [2] from scratch.  No silly box mixes for me.  This stuff is super easy to make! 

Let's begin with the recipe just as my mother gave it to me.

That's right.  She only gives lists of ingredients.  I'm surprised she was able to come up with measurements for any of the stuff.  She hardly ever measures anything.  And that's how she taught me to cook.  Just put it together and adjust the amounts until it looks and/or tastes right.  I will kindly fill in the gaps for you here.

Begin by choosing the pan you are going to cook in.  There are those who swear you cannot get good cornbread without using an iron skillet but, like my mother, I use an 8" Pyrex pie plate.  We prepare it in the same fashion as an iron skillet and get the same results. 

Pour a couple of tablespoons vegetable oil, or olive oil for the health conscious, in the bottom of the pan.  Or do as I've done here.  Use bacon grease!  Place the pan with the oil or grease into the oven and turn it on to 400 degrees.  Let the oven and pan preheat while you mix up the batter.  This is the source of the "magic" touch those iron skillet folks swear by.

Mix the flour, baking powder, and salt together in your mixing bowl.  Measure out the milk and then drop the egg into it.  Beat the egg into the milk [3] with a fork.  Pour this mixture into the flour and mix just until moistened.  Don't worry about those lumps.  Over mixing flour and liquid mixtures develops the gluten in the flour and makes your baked goods tough.

Now it's time to add the cornmeal.  Mother doesn't say how much, she just knows what it's supposed to look like.  And the same was true for me until I mixed up this particular batch.  I went to all the trouble of measuring it and I used 1 1/2 cups.  This is about what it should look like after you mix it in.  You can adjust the amount to suit yourself.

Now it's time to pour this into the hot pan.  Be very careful that you don't burn yourself!  As you pour the batter in you will notice some of it climbing up the side of the pan and can even hear it sizzling.  This is what creates that lovely crunchy bottom crust those iron skillet folks love.

Yes, that's bacon grease floating on top of the batter.  Let this bake for 20-25 minutes until golden brown. [4]  I have a bad habit of taking mine out a couple of minutes earlier than I should because I can't wait to eat it.

Try to let it stand about 5 or 10 minutes before you cut into it.  I rarely last longer than 30 seconds.  This batch was enjoyed with a big pot of venison stew.

[1]  I did say basic.  Once you've mastered the basic technique feel free to jazz it up with chopped jalepeno, chopped onion, grated cheese, corn, or anything else your little heart desires.  I have lots of fun coming up with new options.

[2]  WARNING: This is not light, sweet, fluffy cornbread that looks and tastes like cake.  This is serious cornbread designed to stand up to the soups and stews it's served with and not go soggy.

[3]  Sure you could beat the egg separately, but this saves time.

[4] There are also those who swear you need sugar to make the crust brown.  Clearly, you don't.

I don't remember seeing this sign on the wall of my doctor's office last year.

...because my cats are sleeping together again.

From the turkey and stuffing to all of the fixin's... Who's cooking your Thanksgiving dinner this year? What dish are you most looking forward to?

This year's Thanksgiving, as usual, will be at my sister Myrna's house.  Today she and my other sister are getting the meal ready.  I have spent my typical Thanksgiving Eve baking the pies.  This year we have mince meat with an orange ginger crust,

pumpkin with cinnamon and spiced rum crust,

pecan with a brandy and vanilla crust,

and this year's wild card pie is apple cinnamon with a cardamom crust.

The only jobs left for me to do are to get these pies over to my sister's tomorrow and then eat myself silly.

Black Friday is known for its deals and steals. What items are you hoping to find in the stores this Friday?
Sponsored by Best Buy. Find holiday gifts for everyone on your list.

Absolutely none.  I stay as far away from the stores as possible on that day.  In fact, I have quilt camp at my house most every year, this year included, on Friday and Saturday.  My big holiday shopping day is the Monday after Thanksgiving.  The stores are empty of shoppers, the merchandise selection is still excellent, and the store clerks are still energetic and polite (or as polite as they are going to be).  Most years I'm done with my shopping by lunch time!

First, we're happy to announce that the team has identified and fixed the issue with the YouTube conduit; you can now find and add videos from YouTube to your library and posts. As always, thanks for your patience!

The other news we have today is about a new addition to the Six Apart family: TypePad Micro, a new free level of TypePad that is streamlined for microblogging. We see a new form of blogging emerging that lives between the quick status updates of Twitter and Facebook and the long-form posts of "classic" blogging; TypePad Micro is designed to meet that need. You can read more about TypePad Micro in Chris Alden's post on the Everything TypePad blog.

A lot of the new capabilities we've added to TypePad this year were actually inspired by some of the best things about Vox: favoriting, member profiles, a dashboard to follow other bloggers, and easy ways to post content from other social media sites. But the things that make Vox different from TypePad are still there: Vox has always been -- and still is -- the best place for "friends and family" blogging, where you're in control over who sees what. TypePad, on the other hand, is built for the blogger who wants, no, craves, attention.

Do you have a passion or interest you want to share with people beyond your Vox neighborhood? If so, we'd love it if you tried out TypePad Micro. Maybe you've always wanted to start that obsessive blog that's just about waffle restaurants. Or want a place to share videos of your favorite band (Jonas Brothers, anyone? Anyone? ...). TypePad Micro's great for those topic-specific blogs. Take it for a spin and let us know what you think.

On the Vox front, our designers are working on some cool new themes (coming soon!). We'd also love to hear your thoughts about where we should take Vox in the coming year. What are the key things you'd like to see for Vox? If you've had a chance to use TypePad this year, what are the features there that we should bring over to Vox? And, if you're thinking big thoughts, how could we connect the Vox and TypePad communities in order to bring together bloggers and their shared passions? Your feedback is really important to us, so please leave a comment here, or shoot me a message.

And again, thanks for your patience as we found and fixed the YouTube bug!

~ daisy

 

As many of you have noticed, the YouTube Conduit is not working. I am so sorry about this; I know how frustrating it is.

The team is looking into how to get this fixed and I will update you as soon as I hear something. In the meantime, not all is lost... There is a work-around for posting videos.

When you're in the Compose Screen, just click on "embed." Ignore the fact that it says "Widget" before everything because you can definitely use this to embed videos as well. You'll just need to input the embed code from the video, enter a title (if you want) and hit OK.

It might not show up perfectly in your compose screen, but when you hit "Save," your video should appear just the way you wanted it to.

Hopefully this will allow you to keep posting videos while we figure out what's happening on our end.

As always, thanks for your patience.

~daisy