Knees by Curad Camp Camo. Knee surgery with just three bandaids. Pretty cool.
I'm back to work full time, and let's just say it's been pretty wearing, even if assigned to desk duty. After whacking my leg really good in the kitchen the other night, it was quite swollen and I went to put the ice pack on it, the knee brace by itself not really doing anything more than putting creases in my leg. The ice pack was warm. Let's see what else in the freezer. Ahh, there's something I can use.
Then I sat down to watch NCIS.
There I am happily watching away and I feel something slowly trickling down from my knee to my ankle. This is not a good feeling. The stitches had been out a few days, one of the wounds still not completely healed after the tech dug out a stubborn stitch or two. I was aghast to see a thin stream of dark, viscous red trickling down from knee to ankle.
But wait, nothing hurts, well no more than normal, and it smells, not like copper. . . but FRUIT?
Apparently the bag of frozen berries that I had wedged under the knee brace had thawed and sprung a leak.
The world safe (if a bit fruitier), I cleaned up the mess and went back to the show.
McGee is talking - "The DSA Uses RSA Secure-ID. It's a hardware technology that generates a token every minute." Intoned in a voice like he was announcing the winner of American Idol I laughed (as would anyone with even a bit of knowledge of crypto) at the obvious product placement.
Advertising is everywhere, on TV shows, on blogs. I don't accept paid advertising or comments from strangers with a link that goes to a business I'm unfamiliar with. But I will tell people which products I like in my kitchen or shop, without expectation of anything. But that is my choice. Others rely on advertising for income, and new customers.
It's part of life, just like technology. Both help us work more informed, work smarter. I work virtual a day or so a week, often on the road. It's nice having the technology to get connected, even if in parts of my life I like things old fashioned, well built, proven over time, dependable.
But back to work means up early, virtual or not. Breakfast the last couple of weeks has been an English Muffin or cold cereal. Snap Crackle Pop reminded me too much of my knee and the Special Weigh Diet Granola I bought after seeing it advertised, looked like what remained after someone bitch slapped someone with a Nature Valley Granoa Bar (I always have a bunch of the oat ones my flight bag. I know what they look like when they get squished). What? no nuts, no fruit, no big clusters of honey goodness? That's not granola! I decided to make something different. So for lack of any erudite post tonight, as I was expecting the SOPA blog blackout going 24 hours, a recipe for everyone.
Corn Casserole with Butter and Maple Syrup.
I gave this recipe to friend Laura B. once and she made it (along with some other fine dishes) for some visiting lawmen and it was a hit.
The original recipe calls for a box of Jiffy Muffin mix. If you've got one on hand go ahead and use it. I really like Jiffy. It's handy, it's tasty, it's certainly cheap and their baking mix, for taste and price, is better than Bisquick. But cornbread is about as simple to make as anything, so if you buy in bulk you can do it better and cheaper (without artificial or possibly hydrogenated ingredients).
This recipe makes the equivalent of one box of Jiffy, to which you would add the egg and milk if you were going to make muffins. But we're not going to have muffins with our Mausers today.
"Jiffy" Style Baking Mix:
2/3 cup all purpose flour
1/2 cup cornmeal
3 Tablespoons sugar (if using this for a casserole I reduce sugar to 1 heaping Tablespoon).
1 Tablespoon baking powder
1/4 teaspoon salt
2 Tablespoons vegetable oil.
Mix ingredients until free of lumps, use promptly.
You can use it to make regular "Jiffy" muffins OR you can add this:
For the casserole:
1 (14 ounce) can creamed corn
1 (14 ounce) can whole kernel corn (most of the liquid drained)
8 ounces sour cream (not non fat, you're not making this for your health)
2 Tablespoons sugar
4 Tablespoons butter, melted
1 Tablespoon sugar(approximate for topping)
In large bowl, combine first four ingredients well.
Stir in dry corn muffin mix.
Pour into slightly oiled 9x13-inch pan or a cast iron skillet (my preference).
Drizzle melted butter over top and sprinkle with sugar (I used a mix of maple sugar, vanilla sugar and table sugar)
Bake in preheated 350 degree oven for 50-60 minutes (my oven was 55 minutes).
Serve with pure maple syrup and my all time favorite blatant product placement - BACON! (seeing as how I killed the berries).