I'm so sleepy.
There are 8th graders, I guess since it's summer they're actually 9th graders, hanging outside screaming and giggling and having a good time.
And so I can't sleep. I'm so grouchy!
But, then, most of you haven't taught 8th graders, and I'm really wishing I could give them detentions. Summer... sheesh. I can't believe I'm still surrounded by them.
At least this year I'll have 16 year olds, whom I've heard are lesser weevils.
By the way, close up, weevils are very cute. They are also called snout beetles (Andy is doing a bug collection this summer, so yeah, you know) and I think their noses are endearing. I'm thinking of embroidering one on a pillow for my stepmom. She's having a weevil problem and this past weekend she and my dad were arguing about whether they had gotten into their cornbread mix. By the way, I've made several different types of cornbread (well, two types really, southern and northern, but different recipes for each) and Jiffy is still the best. And, I learned a trick of using my waffle iron to quickly make cornbread. Not only is the shape more fun, but they get crispy and soft, just as cornbread should be.
I just got this off the Jiffy website, I'll try it tomorrow with some venison chili. My dad brought me almost a whole deer when he visited... and although I'm thankful for free food... that's a lot of venison.
Jalapeno Corn Bread
1 pkg. "JIFFY" Corn Muffin Mix
3 eggs, separated
3/4 cup buttermilk
1/2 cup sour cream
4 jalapeno peppers-cored, seeded and diced
1 small red pepper, diced
4 Tbsp. margarine or butter, diced
Preheat oven to 400°, grease 10" cast iron skillet and preheat in oven. Combine egg yolks, buttermilk and sour cream; mix well. Add muffin mix and diced peppers; mix until moist. Whip egg whites to stiff peak and fold them and butter pieces into batter. Pour mixture into heated skillet. Bake 25-30 minutes.