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I know y’all get sick of hearing about how busy I have been, how I don’t currently have a reliable internet or cell phone connection, how I have a lot to post and just can’t seem to get it done… so I won’t bore you with that schtick again this week.

BUT… I will tell you that there has been a Pioneer-Woman-Lollapalooza going on out in my neck of the woods.  My sister-in-law has made more Pioneer Woman recipes in the last 2 weeks than I have made ever! And it has been TASTY, let me tell ya.  Here are some of the recipes that have passed over our taste buds lately:

Yesterday my SIL made the dish you see pictured above, Beans with Cornbread.  What my SIL couldn’t have known is that my mother used to make beans with cornbread and it was a favorite weekend meal at our little country home.  Smokey, garlicky beans with hearty, only slightly sweet cornbread (generously slathered in butter of course)… this is the food of my childhood.  Beans & cornbread is such a normal, everyday meal in country cooking that mom never bothered to write down her recipe, not for the beans anyway.  So I was thrilled to find that Pioneer Woman’s version is almost identical to my moms.  It was a big hit, there was barely 2 cups worth of beans left over and zero cornbread left over.

You might be thinking that with the winter months behind us this meal might be too warm to eat in the summer but it’s so not true.  Ask any good Mexican cook  (or you can ask a 1/2 Mexican cook like myself!), eating hot foods in the hot weather will cool you down.  I think it’s all the sweating.  Ew, sorry.  But try it anyway and you’ll see I”m right!

Beans and cornbread is an easy meal that simmers away on the stove so you can still get your weekend projects done and have a glorious meal waiting for you at the end of the day.  Don’t feel bad about cheating a little if you need to buy your cornbread from your grocer’s bakery or get one of those Jiffy or Marie Calendar’s mixes.  I won’t tell.

I know, I know!  I played hookie on Friday and didn’t get the Friday Recipe out to you.  But I have a reeeeaaaly good excuse, I promise!  Here is my excuse:

This is my newest nephew and he has stolen my heart.  It was a busy week getting ready for his arrival and so, the Friday Recipe sorta got pushed to the back of the line.  However…

In a way I’m glad I put it off because I  had totally forgot that Pioneer Woman on Food Network debuted this weekend!  I have read Ree’s blog for years and I was so excited for her tv show to start.  So when  I finally got home on Sunday night, sat down to watch a little tv and realized Ree’s show was on my dvr, I was in hog heaven.  She made chicken fried steak & mashed potatoes, something my grandma made out on the farm on a regular basis.  Ree also made a Marinated Tomato Salad which was not exactly something we ate but we did have our own version:  take carrots, tomatoes and celery and marinate them in Good Seasons Italian dressing.  So for me, this show was like coming home.    If you are a country girl at heart or you want to learn how to make good-‘ole-stick-to-your-ribs-country-food be sure to record Pioneer Woman.

So in honor of Ree’s new show… our Friday Recipe… On Monday…. will be the Marinated Tomato Salad Ree prepared and I will definitely be making it because I have lots of tomatoes ripening out back and my basil needs to be lopped off again.  Sorry if I let you down on Friday but I hope your weekend was as special as mine was.