We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
With Thanksgiving on the way, my thoughts have wandered to one of my favorite desserts - Indian Pudding. I don't know about the rest of the country, but up here old Yankees view it to be as essential as Pumpkin Pie and Winter Squash Pie on the dessert table. (I usually consider Mince Pie to be more of a Christmas treat.) Here's one good recipe. I think ice cream overpowers it, but a drizzle of heavy cream does not.
Since we're on the subject of corn meal, here are a few of my other favorites:
Cheese Grits. This would be good for Thanksgiving too. Cheese grits are good with game meat, and with barbecue too. I could live on cheese grits.
After years of growing up in Britain watching cowboy films I always wanted to try grits...when I fianaly did I was surprised that I really did like them....the book on the top in pic is a pretty good read.
Never having visited the former colonies I am unfamiliar with "grits". However, "In Bluebeard's Castle" (pictured next to your sack of grit-making materials) is, although published almost forty years ago, more than ever an essential analysis of the suicidal, nihilistic impulses that have been eroding western culture and civilisation from within since the nineteenth century.
When we travel in the motorhome we usually head to the Southwest. After awhile going to the same states and towns you find some good places to eat and suprisingly the SouthWest Indian food is awesome. It is pretty much the same Southwest food that we would equate to Mexican food. Probably some subtle differences but better.
Jalapeno Cheddar Grits. Not for Thanksgiving, I feel.
To each their own Thanksgiving.Jalapeno Cheddar Grits sounds similar to my version of Sopa Paraguaya. [Paraguyan soup- not actually soup, though], where I add some jalapeno peppers- and some garlic to Sopa Paraguaya. Say 3-4 cooked/pickled and chopped up jalapenos. Look at it as cornbread with onion, cheese, jalapenos, and garlic. And I don't add sugar to my cornbread- nor do I add sugar to my Sopa Paraguya.
Folks used to pound samp in a hollowed stump with a small log, sometimes suspended by a springy overhead branch. It didn't require a great deal of skill, so someone "to dumb to pound samp" was pretty dang dumb.
Since nobody knows what samp is these days, it has morphed into "pound sand".