PS: We haven’t tested this recipe in a Dutch Oven yet. If you make it outdoors in a Dutch Oven, let me know how it works.

Ingredients

3/4 pound hamburger

1 tsp rooster sauce (Siracha)

3 tbs brown sugar

1 tbs prepared mustard

1/4 cup catsup

1 head of garlic plus one tablespoon olive oil

5 oz. sliced mushrooms

2 Pkg Jiffy Corn muffin Mix (plus egg and milk to prepare)

Preparation

Cook the garlic. Our two favorite ways to do this are to brown it on the stovetop or to cook it in the microwave. If you have the time to do it on the stovetop, peel the cloves and put them and the olive oil in a fry pan. Cook until garlic is soft. If you don’t have the time to do it that way, put the head in microwave safe bowl and sprinkle with the olive oil. Cook for 30 to 40 seconds. The skins will come right off.

Now that the kitchen smells good, you are ready to really cook. Prepare your oven by preheating it to 375 degrees F.

Brown the hamburger in a large fry pan. As it browns, add the garlic. When it is close to done, add the rooster sauce, mustard, ketchup, and mushrooms. Let cook until everything is melded together, stirring infrequently.

In a clean bowl, mix up the corn muffin mix according to the box. This step is where the eggs and milk come in.

Oil a 10 inch round baking pan. This recipe works best if the pan is at least 2 inches deep.

Now you need to make a choice: Do you want the meat on the bottom or the top? Both work equally well.

If you want the meat on the top, pour the corn bread mixture in the pan and smooth to edges. When the meat mixture is ready, pour it over the corn muffin mix. Top with grated cheese if desired.

If you want the corn bread on the top, pour the meat mixture in the pan when it is ready. Top it with the grated cheese as desired. Pour the corn bread mixture over the whole thing and spread to the edge.

When the oven is preheated, put the pan in the oven on the middle rack. If your pan is not a full 2 inches tall, put a cookie sheet or foil on the rack below the pan to catch the drips.

Bake for 30 minutes. When done, the cornbread will be browned and the smell will drive you crazy.

To serve, cut pie shaped pieces and plate.

A year ago, I was in the midst of moving to the San Francisco area to start a new job and a new life. I was leaving behind Phoenix, my home for almost 18 years. Leaving behind my friends and functions that had been my life. Leaving behind the independent life of a consultant. Leaving behind, temporarily, my husband.

Fast forward a year. Bruce joined me here a few months ago. Life changed in September. This week, we are packing to leave the San Francisco area.

The new start taught me much about myself and about the corporate world. I learned, much to my surprise, that I like working in an office environment more than working at home. I learned, not to my surprise at all, that a one bedroom apartment in an urban environment was not for hubby and I.

This week is Thanksgiving. It’s hard to put into words what I am thankful for right now.

• I am thankful for a car that holds the stuff we need and which will make it to Iowa.
• I am thankful for family that cares and supports in the best ways they know how.
• I am thankful for a community of friends who are always there, no matter where they actually live.
• I am thankful for a skillset that allows me to reach out to those who need help.
• I am thankful to live in a time of hope. Where even if things aren’t what I expected, they are good.

Sharing always makes things easier. What makes you thankful? Join those of us participating in #tweetsgiving at http://tweetsgiving.epicchange.org/

To get you started, check out the “recipe” for tonight’s supper.

Clean out the kitchen soup: Ham Style

Ingredients

• 1 ham bone with some ham still attached
• 1 bag of ham pieces (frozen leftovers from Easter)
• Water
• Misc. herbs – garlic powder, Italian seasonings, etc.
• Can of diced tomatoes
• Half head of garlic
• Can of whole mushrooms
• Can of creamed corn
• Rooster sauce, just a touch

Prep

Put the ham and ham bone in a pot. Cover with water. Add first round of herbs.

Bring the pot to a boil and let it boil for awhile. Stir infrequently.

How long do you let it boil? Until it seems ready…

When you are ready for the next step, remove the ham bone from the pot. Cut off any ham left on the bone and return the meat to the pot.

Place the garlic in a bowl. Sprinkle with oil and microwave for 30 seconds to a minute. Listen for it to start sizzling. When it sizzles, pull it out and remove the paper. Add the garlic to the pot.

Add the canned tomatoes, mushrooms, and creamed corn. Stir the concoction regularly.

Add a dash of rooster sauce if desired.

Let it boil for 30 more minutes. Lower the heat. Taste. Thicken if desired.

Enjoy.