on the table
March 6, 2005A roast chicken, and in the oven, spoon bread. I’ve been flipping though southern cookbooks, and did not want to make cornbread. What I’d really like is stuffing, but I may not see stuffing again till Thanksgiving. In the past (pre-lowcarb), when spring seemed closer than usual, I would make a vat of potato salad, with egg, pickle, celery, and mayo.
There were two spoon bread recipes considered, one with 3 cups of milk, and the other 1 cup of milk and 1 cup of boiling water. I chose the latter. It is looking as ‘custardy’ as promised, and I will report on its worthiness later.
