I made it back to school today, but felt like I couldn’t eat a single thing that would stay down. I remember my college professors telling us that we would be sick our first few years of teaching but then we would develop this amazing immunity to every virus, bacteria, germ, etc.
Yeah, that never happened to me. I catch it all.
And it’s not like I have an unhealthy addiction to all things germ-blasting and created super resilient strains of yuckiness. I love Lysol like the rest of them, but I don’t bathe in it or dab it behind my ears. That’s what my Bath and Body Works Anti-bacterial lotion is for. 😉
While I was trying to figure out what to make for dinner, I warmed up a cup of fruit spice tea from Saturday. And guess what arrived in the mail? My latest Southern Living. I just had to sit on the front porch with my tea and wait for the sun to set.
Tonight for dinner I wanted something easy on the tummy. Potato soup was easy to fix.
I also wanted something good for my soul—peas and cornbread. I adore purple hull, black eye, and field peas. I grew up picking peas in the garden. Now, my mother-in-law still grows them for me. One of my last meals with my father-in-law, Brodie, included peas and cornbread. I remember he passed the bowl to me first because his “pea eatin’ girl was waiting on them”.
Since it’s so _____________ outside, I didn’t want to run the oven. (Fill in the blank. I’m on a weather strike. I will not say the weather word that rhymes with “pot”).
I learned to make corn cakes this past winter. Basically, I make my usual cornbread mix and just pour little corn cakes in a hot pan. It’s quicker, too.
These were perfect with my peas.
And the soup