Today was a day for puttering and simmering in the kitchen. We made a vat of applesauce with assorted seconds from our favorite orchard, and portioned it out for the freezer. Homemade applesauce in February or March is a wonderful thing! I then tried a new recipe for a ginger butternut soup. It was physically beautiful, all golden and creamy, but it tasted like nasty and was disappointingly thin, and so was sent down the disposal. Mrslovey had a much better success rate. She made a giant pot of chili which will also go into the freezer to provide a ridiculous number of lunches (or dinners) over the next few months. And since apparently you can’t have chili without cornbread, I was assigned that task. I found a recipe for a buttermilk cornbread that I had clipped out of a magazine a while ago (can’t remember which one, sorry), and decided to give it a try. Read the rest of this entry ?