And as for what's cooking... a cool rainy fall day. So beans and cornbread. A Burger shank and some country ham pieces, pound of great northern beans, a sweet onion and some carrots. It's smelling pretty good around here right now.
Cornbread is a package of Jiffy, add a tablespoon of honey and a tablespoon of chopped pickled jalapeno's. Cooked up with a crispy crust top and bottom in a preheated and oiled #5 Made in USA Wagner skillet. The jiffy box says bake at 400. 415 works better for me.
For when it's ready, I opened the next to the last jar of tomato relish from a couple of years ago. Think chili sauce with a richer spicier (not hot) profile.
Gonna be a good supper.