Sweet meyer lemon wild blueberry cornbread
Bread
American cuisine
I’m currently doing two things that are very topical: staring at the new Marie Kondo-ing (yes, her name is a verb now) my entire kitchen. Or at least trying to. I realize that trying to get a totally aesthetically and pleasing organizational space requires a bit of an investment in buying matching containers, dividers, mini shelves, etc. I’m hoping it pays off in the end. At the end of the year last year, I was terrified to open my drawers because after cooking day in and day out for 3 months straight, things had gotten a little disorderly. But now that I have a bit of time, I’ve been trying to remove things, wipe things down and begin again. New and fresh. You know how it goes. I have succeeded in completing about half of the drawers in the kitchen. The other half still scare me but we are making progress. I took an organizing break to get busy with cornbread because I felt like it was important to do so. You can’t just organize 24-7, you have to eat snacks too! This cornbread is sweet. Cornbread purists will most likely hate it but I’ve never been a cornbread purist …
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