I’m the kind of person that always has his hands in many different pots. I’ve always got several different “projects” (as my wife calls them) going on at one time. For years, I’ve been fascinated by photography and it has been an undercurrent to many of my past “projects.” For a while, I even shot weddings. It was a lot of fun, but it was tough being gone 5 days a week at my real job and then having to spend all day Saturday gone to a wedding. I hadn’t shot a wedding in years when I got a request from a dear friend of mine asking if I could shoot her grandmother’s wedding. Well you can imagine that I don’t get requests like that often… a grandmother’s wedding. The bride’s granddaughter and I went to school together and her daughter was one of my most favorite high school teachers so I agreed to help out. Y’all! That was the sweetest thing I have ever seen! The bride is 75 and the groom is 83. They both had been married for 50 years previously, but lost their spouses. They found one another and found love again. They were just as young, vibrant, and in-love as any twenty-something couple I had ever shot. It was such a beautiful, heart-warming reminder that no matter how old you get, love never dies. I can only hope that Heather and I are still as much in love when we’re that age.
This Georgia Cornbread is one of my most favorite new recipes! It’s actually a very old recipe, but it’s new to me because one of my wife’s patients brought these into the office the other day. She brought me home a couple and I instantly fell in love with them. They have a flavor that is similar to my Pecan Chewies, so if you like those, I know you’ll like these. They actually taste nothing like cornbread and are certainly a dessert. The finely chopped pecans give the texture of cornbread though, so that where I’m guessing they get their name. I hope you’ll give these a try adn that you love them just as much as I do. Y’all enjoy!
- 1 egg
- ½ cup honey
- 1 cup firmly packed light brown sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla
- 1½ cups self-rising flour
- 2 cups pecans, finely chopped
- Preheat the oven to 350 degrees F. Crack the egg into the bottom of a large bowl and beat well. Add the honey and brown sugar and mix well. Pour in the vegetable oil and vanilla and stir until combined. Add the flour and mix well. The dough will be thick. Stir in the finely chopped pecans. Press the mixture into the bottom of a lightly greased 13 x 9-inch baking dish. Bake for 25 to 30 minutes. The mixture will be mostly set but should be a little jiggly. Allow to cool completely before slicing into squares.