epcotisbest
Well-Known Member
A few weeks ago my wife made the Mulligatawny soup from Boma and it was spot on. She used big, juicy, tart Granny Smith apples, and made a pone of cornbread with freshly ground cornmeal from a local gristmill to go with it. She made the cornbread in a 70 plus year old cast iron skillet that used to belong to my granny. This was real cornbread, none of that sweet as cake stuff some places call cornbread.