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I baked sourdough bread today I'm really loving my sourdough starter. This recipe is just basic sourdough but I added one cup of whole wheat flour.

Last week I went to Graue Mill near my home in Elmhurst, IL and took a tour.  Ended up with a 5lb. bag of stone-ground cornmeal.  If you've never tried stone ground cornmeal, you are in for a treat.   At the advice of the man who was grinding the corn, I removed from the burlap bag and put in a ziplock bag in the freezer.  He said it will last a couple years there where moisture can't penetrate it. In the basement are the gear wheels from the waterwheel.   Here is a checkerboard using corncob game pieces. I used my sourdough started to make some New England Anadama Bread.  I got the recipe from my King Arthur Flour...

Finally seeing affordable domestic apricots in the grocer store.  Love to add them to coffee cakes, muffins, and this puffy egg pancake. Before dusting with sugar.  I melt some butter in the pie plate.   Then add a sprinkle of sugar and some apricots and mix eggs with milk and flour.  Throw the whole thing in the over at a high temperature to bake till puffy.