During my chili cook-off recipe testing, I froze a lot of chili. This was some black bean pumpkin chili. In my book, chili just ain't chili without cornbread. It's usually served over cornbread, but this time I decided to see how things tasted on the flip side. Here's what came of it:
Corn muffin batter spooned over hot chili, cooked in an oven-safe bowl for 15 mins at 400F.
Today was my last day seeing patients in my office. I'm on call tomorrow, and a few hopefully women have told me that they're determined to go into labor before I leave the birth center. As of 7 AM on Wednesday morning, I am unemployed and can't freaking wait!
Me with some sweet ladies and babes I've helped get born.