Week 34 Review ~
My tooth fell out and left a space
So big my tongue can touch my face,
And every time I smile I show
The place where something used to grow.
I miss my tooth as you can guess
But now I have to brush one less! source
- A Week at the Dentist: When you've got 5 mouths to clean, it does take the better part of a week to get everyone seen! Out of all 5 mouths (4 kids+mom), only 1 cavity!! YAY!! Also, Mom is grinding teeth at night, so now has a lovely new mouth guard to wear to bed---how sexy is that?!
- School Days: We are wrapping it up and giving a brief look ahead to next year's plans. Check it out.
- TV Weekday Fast, week four ~ caved twice this week and watched a little tube one night, and also allowed little boys to watch cartoons one morning when I had an appointment (the teens were doing final papers and could not give them much attention). No guilt...we press on.
Week 34 Resources~
- Adventure on the High Seas, Pirate Notebook Pages
- Eating from the Freezer & Pantry Challenge Recipe:
This is a creation born out of necessity. It was DEEEE-LICIOUS!
about 1 pound fully cooked, smoked sausage, any type; diced into bite-sized chunks
1 medium onion, chopped
3 cans baked beans (14oz each)
2/3 cup brown sugar
1/3 cup ketchup
2-3 TBS yellow mustard
1 cup cornmeal (any type)
1 cup AP flour
1/3 cup white sugar (less, if you want more savory cornbread)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt (or a little less, if watching sodium)
1 1/4 cup buttermilk (any type)
1 large egg
1 TBS canola or vegetable oil
- Preheat oven to 350.
- In large pot, cook diced sausage, stirring often, until fat is rendered. If using lean sausage, you might need to add a little fat. Goal here is to get a little crust on that sausage. Remove sausage to plate and set aside. If there's a lot of fat from sausage, pour most of it off, reserving about 1 TBS.
- In reserved fat, saute onions until fairly soft.
- Return sausage to pot with onions and add beans, brown sugar, ketchup, & mustard. Stir to combine
- Pour mixture into a 3 or 4 quart baking dish (I use an oblong glass Pyrex dish). Bake, uncovered, 350, for 45 minutes.
- To prepare topping: Combine dry ingredients in mixing bowl. Combine wet ingredients in another bowl. Add wet to dry and stir with whisk just until combined. It will be thick, but workable.
- After beans cook 45 min, remove from oven and RAISE TEMPERATURE TO 400.
- Top beans with cornbread mixture. You will have to drop it evenly over top by spoonful, then carefully spread it out to cover most of the beans. Don't worry if it does not cover completely, it will fill in as it cooks.
- Return to oven and cook for 20 minutes more at 400, or until cornbread is done.
- Enjoy! Tastes delicious with coleslaw. You could even serve this as a hearty side for BBQ.