What's been up down here in Mississippi you ask? Well, you probably didn't ask, and trust me, it hasn't been anything earth-shatterng interesting or exciting.....and in nor particular order, here's a peek at what we've been doing:
We've gone and collected water, as usual, about every other week...
The children selected a cabin site in the woods, west of the pond area. And they started hand-clearing the smaller gum trees out there. I think we can easily fit at least a 16x16 building there.
2 tablespoons yellow cornmeal
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
2 tablespoons nonfat dry milk
1/2 cup water
1/4 cup vegetable oil
1 teaspoon Worcestershire sauce
Generously grease 2 large cookie sheets with the shortening and sprinkle 1 tablespoon of cornmeal into each pan, gently tapping or shaking to distribute cornmeal evenly; set aside
Combine the cornmeal, flour, salt, baking powder and nonfat dry milk in a mixing bowl.
In a glass measure, combine the water, oil and Worcestershire sauce, mixing well.
Make a well in the center of the dry mixture and pour the liquid mixture into the well; stir mixture with a fork to mix well.
Turn dough out onto a lightly floured surface and knead until dough is smooth, about 1 minute.
Divide the dough in half and place each dough half on the prepared cookie sheets.
Using a floured rolling pin, roll the dough directly onto the cookie sheets to spread very thinly, about 1/16-inch thickness.
Sprinkle lightly with the desired seasonings and roll-over lightly with the rolling pin to press seasonings in.
Using a pizza cutter (or very sharp knife), cut dough into squares, triangles or other desired shapes.
Bake at 350°F (175°C) for about 12 minutes, or until lightly browned. Allow to cool completely on cookies sheets.
Store tightly sealed to retain crispness.