Secretly Broke the Ice

So I did write that guy who might not like oatmeal raisin cookies, out of sheer frustration, I think, to see if...jeez, he might even want to meet me on a street corner to see if...if...we might even like talking to each other. Total embarrassment.

Which is maybe how I even started the email to him—address taken from his website—and whatever my tone was, or however he read it, somehow, some way, he seemed to think I was a newly divorced momma. I only skimmed the response, knowing how one does that it was a no-go before I even opened it, and though he was very sweet, I saw his emphatic, "It will get better" at the end. Aaargh! I've had two two-plus years relationships since my divorce, and frankly, it's only gotten worse!

Aaah, well. At least I did break the ice, for myself anyway.

I'd make corn bread right now, except tomorrow is quick bread, muffin, and scone day at the baking/pastry school, so I'll opt out.

But here's what I would have made, to soothe my wounded romantic ego. In honor of my ex-mother-in-law, who is no longer alive. She didn't like me much—possibly because I'm Jewish—but she loved Judy, and was an incredible quilter. She made this corn bread every day of her adult life.

TOOTIE'S CORN BREAD

Careful with this one! Hot stuff!

Preheat oven to 450 degrees.

1 cup corn meal
3/4 cup flour
2 Tablespoons baking powder
1 teaspoon salt
2 Tablespoons sugar

Mix ingredients together, then add:

1 1/3 cup milk
1 egg

Meanwhile, put 1/4 cup oil in 8x8 pan, put in oven, and heat until super hot.

Pour batter in heated pan, and bake 15-20 minutes.

Note: The hotter the oil, the better, 'cause then the corn bread is as if deep fried. Personally, I'm afraid of the hot oil, so I never heat it enough, and then the corn bread is not as good as it could be.