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February 19, 2009

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I just went to Hungry Mother and it was amazing! We did, er, have some drinks, but the cornbread was really what made me want to kidnap the chef and chain him to my stove.

I hate to be the bearer of bad news, but New England is too cold for sorghum.

I want to try this Beurre Noisette. I could go for one right now.

(Yes, I know it's only 10:30 in the morning. I just had Fed Tax class. That should explain everything.)

Sorghum is a grain. Like molasses, it's boiled down and used as a sweetner. My father's parents grew it on the farm in southern Iowa and used sorghum exclusively as a sweetner. They even had a bowl of it on the table to put in their coffee. I remember it as VERY strong tasting. I didn't really like it at all. You can buy it at the store - look where they sell molasses. Here is the Wikipedia entry for sorghum: http://en.wikipedia.org/wiki/Sorghum

Great - now you have us doing your research for you: http://www.ca.uky.edu/NSSPPA/sorghumfaqs.html

If you follow the link, definitely scroll down to health benefits - there are HEALTH BENEFITS! Time for a few more #2s - wait, that doesn't sound right. :)

I also had to laugh out loud reading the last line of the section on How to Use Sorghum. A-W-E-S-O-M-E.

andrea: I know, if only I could get you guys to do my research BEFORE I write my posts. Thanks for the link! I think my favorite part was: "there is hardly a food served today that sorghum will not improve."

Sally: So you've got sorghum in your blood. No wonder you're so A-W-E-S-O-M-E.

adele: You'll need two Beurre Noisettes in that case.

Sarah: I know. What was UP with that cornbread. I tried to figure it out, but I was too busy having impure thoughts about the bartender.

Sorghum molasses was gifted to me and I never knew what to do with it. A Southern fried told me to eat it on those hot buttermilk biscuits, with butter. Glad I listened.

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