If you bake cornbread, it's about as easy to make it from scratch as it is from a box. Only the baking takes a little longer. Truth is, I guessed at the measurements for most things, so it would be easy enough to cut back all around if you were only cooking for 2 or 3. Mostly I use a pinch or two of this and a pinch or two of that depending on how much leftover cornbread I have.
I've never been fond of squash of any kind, nor do I like pumpkin very much. I guess I need to try your squash with sage to see what I've been missing.
You know what I had tonight? Gonna tell you, baby spinach leaves, some chopped up oranges, chopped organic Turkish apricots, sprinkled with a bit of blue cheese and a few bits of my basil and chives, a touch of rosemary and a sprinkle of olive oil and applecider vinegar.
Almond slivers on top.
Now is that yummy or what? I think I must have nearly covered every food group with that one little bowl of salad. I'd boiled an egg to go with it, but forgot to add it on, so the egg might be my breakfast tomorrow.
