Blog Vacation

I'm going to take a little blog vacation. I know what you're thinking- "Isn't that what you've been doing already?" Ho, ho, ho- clever lot you all are. Things are getting a bit hectic around here and between all the soft food diet, attempts to control the grocery bill and find time to get all the things done I need to this blog hasn't been getting the attention I could once give it. So, going to take a little sabbatical so I can come back with a refreshed palate. And I will actually be on vacation the first week of October, so I wouldn't be able to blog then anyways. But I'll be back shortly with some new recipes- I promise! Thanks to everyone who stops by my little corner of the world wide kitchen, I really do appreciate all the comments and feedback that you all share with me.

Brown Bagging It

My lovely husband Josh is starting a new job next week. We're both very excited about it. I want to start making him some nicer lunch stuff to help deter eating out for lunch, starting with something special for his first day. I've already worked up a great snack to keep him away from the vending machine- Peanut Butter Granola with banana chips, sliced almonds and cacao nibs tossed in. So, onto some lunch ideas.

Right now Stephmodo is sharing some beautiful lunch photos from Donna Hay.

Martha Stewart had some great wrap ideas.

Apartment Therapy's The Kitchn offers up some great recipes and ideas for weekday lunches.

Serious Eats has a column dedicated to lunch-time grub.

That's where most of my inspiration has come from. Do you have any suggestions? I think I've figured out his first day lunch menu, but I'll need plenty of ideas past that! Thinking about making something nice for a lunch dessert, but still a bit lost on that. Until after his first day I won't know the breakroom/kitchen situation, so lunch number one has to be ready to go. Here's what I'm thinking for the big day.

-Caprese Sandwich
-Baked Potato Chips
-Carrot sticks
-Apple
-Blueberry crumb bar
EDIT: Decided to go with the Blueberry crumb bars from Smitten Kitchen for dessert.

Thanks for any ideas!

Pantry Cooking: Bean and Cornbread Pie

A couple weeks ago I came home with no idea of what I'd be making for dinner. Not my usual situation, but luckily after a few moments perusing the contents of my refrigerator and pantry I had a plan in hand. My pantry contained a a couple cans of beans, some canned tomatoes and a box of cornbread mix. My refrigerator had the ingredients for the cornbread along with some cheese and sliced peppers. And I had an onion from my father-in-law's garden in my veg basket. This let me cobble together a yummy dinner for Josh and me.

Bean and Cornbread Pie
Recipe by me; Serves 4


























1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can fire-roasted tomatoes with chiles
1 medium onion, chopped
1 clove garlic, minced
olive oil
1 box cornbread mix
shredded cheese
sliced jalapeno

• Preheat oven to temperature noted on cornbread mix. Heat oil in medium sauce pan over medium heat (I used about a tablespoon). Saute onion till softened, about 5 minutes. Add garlic and cook for about 1 minute more. Add in beans and tomatoes with juice. Reduce heat and let warm through.
• Make cornbread mixture according to the instructions (or from your own recipe). Add in shredded cheese to your taste.
• Place bean mixture in oven safe dish. Spread cornbread mixture atop bean mixture. Top with jalapeno slices and more shredded cheese. Bake for 30-40 minutes, done when a toothpick inserted into the cornbread topping comes out clean.

My notes: I used a mixture of cheddar and pepper jack cheese in this recipe, but you could use whatever you personal preference might be. I almost always have these ingredients in my kitchen, so I'll definitely be making this recipe again. When I can chew well, that is. :)