07 September 2011

Grind Your Own

My friend, Ann, decided to enrich the cooking environment of Lucindaville with a grain grinder for Christmas, as we always wanted to make our own grits. However, grain grinders are ghastly expensive, so I promised to keep a lookout for scratch-and-dent model. Of course I found one and Ann came through, though it was a bit before the Christmas deadline. We couldn't resist giving it a spin.

First we ground some blue corn. Since this was our first experiment, our grits came out more of a cornmeal. Grits -- cornmeal who cares, they were our cornmeal. So we took the cornmeal and made cornbread. We made the cornbread with the cornmeal and Doe Run eggs. Just a reminder, the eggs at Doe Run Farm have the most vibrant orange yolks, so the eggs acted, not only as a binder, but as a food coloring. So the blue cornmeal and orange yolks made for a strangely colored cornbread.

But still, beyond yummy. By Christmas, we should have the kinks worked out.


  1. Maybe the most awesome recipe I've ever tasted in my whole life! you did an awesome work with this.

  2. Lord knows what color the food was back before chain stores and refined flour refined sugar bleached flour white bright white sugar table salt not veg-salt. Someone from the 18th century consumed a great deal of roughage I would say -- that is why the chamber pot is also called a Necesary!!


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