cornbread

2 cups milk

2 tbs apple cider vinegar 

2 cups stone ground yellow cornmeal 

2 teaspoons salt
1 teaspoon baking soda 

2 egg 

2 tablespoons butter

combine the milk and vinegar and set aside. preheat oven to 450°. melt butter in a big-ass baking dish in the heating oven. stir the cornmeal, salt and baking soda together. add eggs and "buttermilk" and mix well. remove baking dish from the oven and pour in batter, stirring in the melted butter. bake at 450° for 30 to 40 minutes. remove when cornbread is brown and crusty. 

veg chili

2 tablespoons butter
1 medium onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped  

1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt

4 cups water
1 (28-ounce) can diced tomatoes, with their liquid
1 big can red beans
1 big can black beans

cheese, yogurt or sour cream, hot sauce for everyone but leeanne :)

chop vegetables.  melt butter in a large pot over medium heat. add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. add oregano, cumin, chili powder and salt. Stir to blend. add tomatoes and water. gently simmer over low heat, uncovered, for 45 minutes. add beans and simmer an additional 30 minutes. eat over rice or with cornbread