“The essence of all beautiful art, all great art, is gratitude.” ~ Friedrich Nietzsche
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We have been celebrating the wealth of Twin Cities arts the last few weeks… Siah Armajani retrospective at the Walker Art Center, Egypt’s Sunken Cities at Minneapolis Institute of Arts, The Grinch at the Children’s Theater and both Christmas Carol and Noises Off! at the Guthrie… all fabulous, we are so blessed to be living in this world-class arts community! The other exciting news this past week was that our oldest grandson was selected out of 60 athletes to be one of 12 on the Hopkins freshman basketball team… known as one of the metro’s top basketball schools! And his sister’s Winona State Rugby team won State and is now in the top 16 in the country!
RECIPE OF THE WEEK
With Thanksgiving coming sooner than I can believe I tried a new recipe as a substitute for scalloped corn… corn bread pudding. I think it’s one of those old-fashioned recipes that has been a staple for many for a long time. Simple and delicious.
CORN BREAD PUDDING
- 2 large eggs
- 1 cup sour cream
- 15 1/4 ounce can whole kernel corn, drained
- 14 3/4 ounce can cream-style corn
- 1/2 cup butter, melted
- 8 1/2 ounce package corn bread/muffin mix
- 1/4 teaspoon paprika
In a large bowl, combine eggs, sour cream, both cans of corn and melted butter. Stir in corn bread mix just until blended. Pour into a greased 8 x 8 or 9 x 9 inch baking dish. Sprinkle with paprika.
Bake, uncovered, at 350 degrees F for 40-45 minutes, or until a knife inserted in the center comes out clean. Serve warm.
