November is my favorite month of the year.
I love the fact that Juan and I get to celebrate our birthdays just 13 days apart, and this year, we will both turn 30, a milestone that I’m still trying to wrap my head around.
There are a still a couple of weeks to go before I will no longer be “twenty-something”, and while a turn of the decade is always an event that makes me reflect, I’m glad to say that I’m going to greet it with a smile, even if I have no clue what life has in store in the next phase of my life.
My birthday usually coincides with the Thanksgiving weekend, and every time I think about that, I think about how thankful I am to live yet another year, to experience so many good things, and be loved by so many around.
I reflect on how fortunate I am to be able to focus on what I love the most – writing, cooking and food photography – and how much more I should be treasuring this special time.
So many things have happened this year, some happy ones and some not-so-happy ones: I wrote a cookbook; my beloved Aunty Catherine passed away; Juan and I re-located to DC; my parents both retired and are starting their own business venture; among other things.
And the recurring theme that I am reminded of, over and over again, is how much we owe it to ourselves to live our lives to the fullest.
This past weekend, my sweet friend Marina flew in to DC from Florida to spend some time with us, and on her last day here, we visited the Smithsonian American Art Museum, where I stumbled upon a quote that made me pause.
“Art ain’t about paint, it ain’t about canvas. It’s about ideas. Too many people died without ever getting their mind out to the world.” – Thorton Dial Sr., 1993
The quote was a summary of what I’d been feeling and thinking, and like a brilliant reminder, it nudged me not to ever stop creating – whether expressing myself through writing, making art through food styling and capturing the still life through my lens, or the simple act of cooking.
Art is about ideas. And we owe it to ourselves to make sure the ideas in our minds get out to the world. So I’ll keep creating and sharing, for as long as I am able to.
Today I’m sharing a simple rosemary cornbread loaf adapted from Alida’s Kitchen – one that combines the savory taste of rosemary and slightly sweet cornbread – and can be made in less than an hour. This is a twist on the typical cornbread made in a cast iron skillet, but nonetheless worth making anyway.
You could make it and have it as a snack anytime, or serve it as a Thanksgiving side.
Either way, make it. I promise you won’t regret it!
- 1 cup of gluten-free cornmeal
- 1 cup of gluten-free all purpose baking flour
- 1½ teaspoons of baking powder
- 1 tablespoon of finely chopped fresh rosemary
- 2 large eggs, lightly beaten
- ⅓ cup of sugar
- 1 cup butter milk (or 1 cup milk + 1 tablespoon of fresh lemon juice)
- ⅓ cup melted butter
- Pre-heat oven to 425 deg. Fahrenheit (220 deg. Celsius)
- Grease and line a standard loaf pan with parchment paper
- In a medium bowl, combine cornmeal, gluten-free flour blend, baking powder, chopped rosemary and mix well
- In a large bowl, beat eggs, sugar, milk and melted butter until combined
- Slowly add in the dry ingredients to wet ingredients and mix well until a homogeneous batter is achieved
- Pour batter into prepared loaf pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean
- All loaf to cool before removing from pan and slicing into pieces
- Serve with a drizzle or honey or eat alone.