Our dinner game plan for Saturday night originally included a simple chicken curry, Indian-spiced cauliflower, and homemade naan. Chris brought me two cookbooks from India back in September and I am ashamed to say that I haven’t cooked a single recipe from either one yet. This was supposed to be my chance for redemption.
We didn’t actually own any chicken or cauliflower, dinnertime crept up on us before we knew it, and we had effectively scratched the possibility of Saturday grocery shopping.
The original plan was to go to the grocery store after our hike on Saturday, but after a sudden change of plans, we ended up at a hat store instead. Not a baseball cap store like Lids, but a real hat store.
Our first Africa “test hike” since Half Dome in June got us all keyed up for our Africa trip and as we hiked, we started going over the missing items on our gear list. “Good” safari hats have been at the top of our wish list for months, but neither of us is willing to settle on a hat that is anything short of awesome and our local hat shops are quite limited. Big surprise, I know.
The thing about buying a good hat is that kind of needs to be done in person to get a feel for how it looks on you and how it interacts with your hair. We immediately decided to go to the last local hat store that we hadn’t explored yet.
Although we set out to get cool “safari” hats for Africa, that objective changed quickly when I laid my eyes on a baby blue and gray plaid Fedora. Chris made a beeline for the Newsboy Cap rack to try on a plaid patterned hat in earthy tones. With that, our safari hat mission dissolved.
We emerged from the store each wearing a super cool new hat, but they were decidedly not safari hats. I’m sure we will settle on some safari hats eventually.
After returning home from hat shopping sans groceries, reality set in and we had to come up with an alternative to the Indian feast that we had planned for dinner.
Our actual dinner included cornbread, honey, and butter. See Dinner Part 1 below. Dinner Part 2 mainly included grazing on random foods like Irish cheese and apple slices and melted Swiss in pitas.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 tsp baking powder
- 4 tbsp honey
- 1 tsp salt
- 1 1/3 cup almond milk + 4 tsp lemon juice (or substitute 1 1/3 cup buttermilk)
- 1 egg, beaten
- 1/4 cup pumpkin purée (or substitute 4 tbsp oil)
- Pre-heat oven to 425 degrees.
- Mix almond milk and lemon juice in a small cup, set aside.
- Combine dry ingredients in a medium bowl.
- In a separate bowl, beat egg then combine wet ingredients.
- Stir wet ingredients into dry ingredients and whisk until smooth.
- Lightly grease a 9 x 9 baking dish, then pour batter into dish.
- Bake for 23-25 minutes or until it passes the clean toothpick test.
- We served our corn bread topped with whipped honey butter.
Servings ~ 9
Calories ~ 145, Fat ~ 1.5 g, Carbohydrates ~ 30 g, Protein ~ 3 g
Calories (with buttermilk and oil substitutions) ~ 205, Fat ~ 8 g, Carbohydrates ~ 31 g, Protein ~ 4 g