Tonight’s supper was comfort food to my New England roots. Saute side pork or bacon and onion, add thyme and either clams or corn. I also had some boiled cubed potatoes to add. Add chicken or light soup stock, milk and cream, salt and pepper to taste.
For the muffins I had masa from our dry corn, our lard, our eggs, and kefir from a friend’s milk. The flour is locally milled. It is a standard cornbread recipe. Ken got these cast iron pans from an antique store. I love them. Thank you, Ken
