Life's Crazy Tales

I sometimes wonder where the time goes these days. I saw that my blog was last updated the first of August- I am so sorry to readers. I've been so busy with work that I haven't had time to myself for much of anything lately.

We celebrated Caston turning 9 months last week (9 month photo to right)...can't imagine him being 1 year in less than 3 months. My mother was correct about time flying when you have kids. My husband and I sit and laugh about how this year has already came and went- but we've had so many laughs, trips and cherished memories!

If you've read the blog, you've seen my baby food venture- which is still going strong. I'm also adding another venture, one that I've always had on my bucket list- Cake Decorating!

I've taken classes in the past and made cakes for folks, but I've decided to really dive into it. I'm registered for Master Level Courses Sept- Dec to brush up on my skills and learn to make amazing and unique cakes. Who needs the Cake Boss, when you've got the Cake Queen, right? Be looking for some creations coming soon.


As far as cooking goes around the McConnell house, strong and steady. I'm even going to sign-up for a cooking course in European Cuisine (my fave) in Nov.

But, in the meantime, hope you enjoy this recipe from my cupboard. Around our house cornbread is a table favorite. My parent's grind their own cornmeal and it makes the most amazing cornbread. Hope your family enjoys this Summer Cornbread

Summer Cornbread
by Lane

1 3/4 cups buttermilk
1 c corn kernels
1 1/2 cups white self-rising cornmeal
2 eggs, well beaten
3 T. melted butter



Preheat oven to 450 degrees. Combine in a medium bowl the buttermilk and eggs. Add butter and cornmeal, stir. Then add corn and fold into mix.



Pour into a cast iron skillet, that has been coated with vegetable oil and heated. Cook for 10-15 minutes, or until golden brown.