Love.

A while back I was using my stand mixer a lot. There were cakes being made, whipped cream being whipped up and it was just beautiful. It reminded me of the love that came from this mixer. It has a history, a little sordid and slightly embarrassing to myself. It is not one of my finer moments, more of awful selfishness. And I want to tell this story now. This post doesn't have a recipe attached to it today. It has a deep heart felt meaning though, so choose to read it or not but the truth is it's a love story.

My husband is the best gift giver I know. He wasn't always that way though. Long before Jay and I married we dated. He was my quintessential "high school sweetheart"(I loath that term). I was given surround sound systems and wireless PlayStation controllers.Oh yes, it's true. Then there was the Christmas the stand mixer made its appearance.

It was wrapped and under the tree. It was a BIG box. I had been told I couldn't move it. I'm an excellent guesser by the way. If time serves me right it was maybe 2 weeks before Christmas and I decided to figure out what the big box was. With a one finger push(seriously) I tapped the box and instantly knew what it was. It was the ever so coveted KITCHEN AID STAND MIXER. I CRIED. I SOBBED. I WAS FURIOUS. Jay was not home yet so I pouted, thought about what I was going to do. Was I going to tell him I knew what it was? Was I going to tell him how I felt? He came home. And I blurted everything out. How I thought I knew what my gift was, how I didn't want it and how upset I was.

***Back story to this: I lived with 4 boys, I was 20 years old. I had dated Jay for close to 4 years. He couldn't think of anything better??? Many times I had said how much I'd love to have this mixer-IF and WHEN I had my own place, when I was older. Not now.***

It was selfish that I was so mad about this gift. I knew by the look on his face he was hurt. Jay knew how much I would love to have this mixer. I explained that I wanted to be able to pick out a fun color one day to match my kitchen and it was going to be so "adult" of me. He thought since he had a good job and could afford the mixer he knew I would love why not? He even explained he got a white one because it went with everything. Such logic. It was an argument. He told me he would take it back. But he didn't. And truly I didn't want him too.

Dramatic? Yes. But today-that White, Kitchen Aid Stand Mixer sits proudly on the counter in the kitchen of the house that Jay and I pay the mortgage on. In a house we have spent four and a half years in. Together. With our 3 crazy dogs. I made mashed potatoes and a pumpkin pound cake in that mixer last week. I'll make so much more in it too. Before I had that mixer I made homemade cheesecakes for everyone as a Christmas gift one year. My grandmother said she thought hers was delicious and she could taste the love I put in it. That's the way I want everything to taste that comes from that mixer. There are so many words to describe food, why not love?

Corny Cakes in the Cooky Book

On the first chilly fall Sunday of this season, I made chili. I make the same chili every fall and winter. It's my own personal mixture of meat, beans, tomatoes, some veggies and spice. That's not what's on the menu for this blog entry though. What is? The accompaniment to the chili-Corn Cakes. I found this recipe in my stand by Better Homes and Gardens Cookbook. I've had this cookbook for as long as I can remember, in fact I think this maybe the first cookbook I ever bought. There's a whole chapter on fruits and vegetables and I wanted to use the frozen corn I had chilling(it's a pun). This recipe is the perfect substitute for cornbread, bite size and delicious.

Here's what you'll need:

2 tablespoons all-purpose flour (I substituted whole wheat)
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1/2 cup frozen whole kernel corn
1 slightly beaten egg

Approximately 1 tablespoon green onions, separated bottoms from green tops
3 tablespoons canola oil
sour cream

How this is going together:

1. In a small bowl combine flour, baking powder, sugar and salt. Set aside

2. In a medium bowl stir bowling water into cornmeal to make a stiff mush. Stir in milk until smooth. Stir in corn, egg, and 1 tablespoon green onion tops. Add dry flour mixture to cornmeal mixture and stir until just combines.

3. In a large skillet heat 2 tablespoons of the oil on medium heat. Drop the batter by rounded spoonfuls into the hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer corn cakes to serving platter and cover. Continue with the remaining batter.

4. Meanwhile, if desired, stir in 1 teaspoon of green onions into sour cream and serve with the corn cakes.

A few notes: Definitely serve these warm, there's no exception. I also enjoyed putting my corn cake in the bottom of my chili bowl and finding it as a welcome surprise while eating. The next time I make these I'm going to substitute out the frozen corn for a can of cream corn to give them a sweeter, denser flavor. Oh and I definitely don't keep yellow cornmeal in my cabinet but it's super cheap!

Hope you enjoy them on a cool fall day...maybe watching some football!