Yo! You been lookin' faw me?

I have been on a blogging holiday. It has lasted over 3.5 weeks and has been luxuriously spent on the shore of Pelican Lake, driving home to my abode and listening to the gushing drips of a broken toilet in Owen Sound.

I won't bore you with the grim details of the toilet scenario in Owen Sound. I will just tell you that no matter which motel/hotel we choose after we step off the Chi-Cheemaun it includes insect life or dilapidated bed with cracked toilets. We will find a winner next year - I promise!

*Mila* is preparing to enter her first year of many in the confines of a classroom. I hope that we have chosen her a suitable school and that the adjustment will come easy to her. Worry is my middle name and I have sensed that *Steve* too is now losing many nights of sleep tossing over who will be more emotional: *Mila* or I?

Appetites have seemed to dwindle around here lately. But I dug this one out of the archives and decided to give it a spin last night:

Mexican Corn Bake

1 tbsp olive oil

2 crushed to oblivion garlic cloves

1 red bell pepper finely chopped

1 green bell pepper finely chopped

1 yellow bell pepper finely chopped

1 celery stalk, diced

1 tsp chili powder

1/4 tsp cayenne pepper

28 oz can of chopped tomatoes

12 oz can of corn, rinsed and drained

19 oz can of kidney beans, rinsed and drained

2 tbsp chopped cilantro

salt and pepper

Topping:

1 cup cornmeal

2 tbsp flour

1 tsp salt

2 tbsp baking powder

2 eggs, beaten

1 tsp olive oil

1/4-1/2 cup milk

1 cup grated cheddar cheese

- Fry the garlic, peppers and celery for about 5 minutes in the olive oil

- Stir in chili powder, tomatoes, corn, beans, seasonings

- Boil the mixture and let simmer for 10 minutes

- Stir in cilantro and transfer to oven proof casserole dish

- For the topping, mix together the dry ingredients

- Make a well in the dry ingredients, add the egg, oil and milk (adjust to get a cake batter consistency)

- Beat until smooth

- Smooth the topping over the corn mixture and sprinkle with the cheese

- Bake in a 425 oven for 25 or 30 minutes

- Serve with cilantro sprigs immediately

signed, the willow