Cro-Magnon skeletons discovered in North America

For decades now it has been clear that humans were in the America's much earlier than the experts believed. Like most other major scientific paradigm shifts you have to wait until a lot of the old guard pass away before the evidence is accepted.

That belief humans came across an ice free land bridge from Asia? Dead, although sea journeys along that coast look possible. The National Geographic people who had a large role in propagating the incorrect theories are now publicizing the other evidence for early boating colonization.

Cowboy Bread

3 cups flour

2 sticks melted butter

1 pound light brown sugar

½ teaspoon salt

1 teaspoon baking soda

1 cup chopped pecans

1 teaspoon cinnamon

1 cup buttermilk

1 egg

Instructions: Heat oven to 350 degrees.

Grease and flour a 9-inch-by-13-inch baking pan.

In a large bowl, combine the first seven ingredients, reserving 1 cup of the mixture.

Mix the remaining batter with the egg and buttermilk thoroughly.

Pour batter into the pan and top with the reserved mixture.

Bake at 350 for 20-25 minutes or until just starting to brown.

Serve immediately, or set aside until cooled.

Or add two teaspoons yeast and place in bread machine for regular pecan cinnamon bread.

DIP RECIPES

Black-eyed Pea Spread

The Washington Post called it "hummus", still showing itself completely clueless about the Middle East.

Ingredients:

1/4 cup olive oil
12 cloves garlic (one medium bulb)
1/4 cup thinly sliced red onion
1 15-ounce can black-eyed peas, drained and rinsed
1/2 cup jarred pimentos or roasted red bell peppers, drained
Salt to taste
A pinch freshly ground black pepper
1 tablespoon lemon juice
Pinches of other herbs or seasoning as desired - I use fresh basil and mint and ground cumin

Brown the garlic and onion and pepper with a tablespoon of the oil. Toss all ingredients in a blender and grind and chop until smooth.


Traditional Hummus

1 clove garlic
1 (16 to 19 ounce) can garbanzo beans
4 tablespoons lemon juice
2 tablespoons tahini or sesame seeds
1 clove garlic, chopped
1/2 teaspoon salt
Pinch coarse black pepper to taste
2 tablespoons olive oil
1/3 loose cup fresh herbs - mint, basil, parsley are good choices
1 tsp ground cumin

If you do not have tahini paste use a coffee grinder to finely grind the sesame seeds, roasted are clearly best. Place all ingredients in blender or food processor and chop and grind until very smooth.

Serve with pita bread or roasted tortillas sliced into 8 pieces each.


Making this now for New Years Eve. Like the Black-eyed peas tradition and this is a good recipe for them.

Cornbread Stuffing

Yield: 12 to 18 servings

Time: About 2 hours, plus time for the cornbread to cool

Oil or butter for greasing the pan

2 cups medium-grind yellow cornmeal

2 cups all-purpose flour

1/3 cup sugar

2 tablespoons baking powder

Salt

5 eggs

1/2 cup extra-virgin olive oil or canola oil

2 cups milk, preferably not skim

4 tablespoons (1/2 stick) butter

3 medium yellow onions, chopped

8 celery stalks, chopped

1/2 to 1 pound ground pork sausage (optional)

2 to 3 cups Pepperidge Farm Herb Seasoned Cubed Stuffing or other seasoned croutons

1 tablespoon rubbed dried or fresh sage, or more to taste

1 tablespoon poultry seasoning, or more to taste

Black pepper

4 cups chicken or vegetable stock, or more as needed

1. Heat the oven to 425°F and grease a 9- by 13-inch baking dish. Whisk together the cornmeal, flour, sugar, baking powder, and 2 teaspoons salt in a large bowl. Beat 2 of the eggs in a separate medium bowl, then stir in the oil and milk. Stir the wet ingredients into the dry ingredients just until combined, then transfer the batter to the greased pan. Bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool and let sit at room temperature overnight if time allows.

2. Heat the oven to 450°F and grease an 11- by 15-inch baking dish (or a 9- by 13-inch baking dish plus a few ramekins). Put the butter in a large skillet over medium heat. When it melts, add the onions and celery and cook, stirring occasionally, until they’re soft, 8 to 10 minutes. Transfer the vegetables to a plate or bowl. If you’re using the sausage, add it to the skillet and cook, stirring occasionally to break up the meat, until no traces of pink remain, about another 10 minutes. Remove with a slotted spoon and drain on paper towels.

3. Break the cornbread into 1- to 2-inch chunks in a large bowl. Add the onion mixture and the sausage (if you’re using it) along with the seasoned croutons, sage, poultry seasoning, and a few generous dashes of salt and black pepper. Toss to combine, then taste and adjust the seasoning. Beat the remaining 3 eggs and fold them into the cornbread mixture, then gradually add the stock, stirring gently to avoid breaking up the cornbread chunks, until the mixture is moist but not sopping. Transfer the mixture to the greased pan(s). Bake until golden brown, 30 to 40 minutes, and serve hot or warm.

from Slate.

My other somewhat similar recipes add mushrooms and/or apples and change the proportions of bread cubes to cornbread.

Can also use Jiffy Cornbread if it is less than half the final bread mixture (too sweet.)

Treebeards' Hoppin' John

Hoppin’ John is a spicy black-eyed pea dish with a true, down-home goodness.


½ pound dried black-eyed peas
5 cups water
1½ teaspoons vegetable oil
½ cup chopped celery
½ cup chopped onion
¼ cup chopped carrot
½ clove garlic, minced
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon salt
1 bay leaf
1¼ cups chicken broth
6 ounces cooked ham, chopped
2 tablespoons chopped
green onions (including tops)


Wash dried peas in cold running water and drain. In a 4-quart saucepan add 5 cups cold water and peas. Soak overnight. Do not drain.

In a skillet or a saucepan, heat oil and cook celery, onion, carrot and garlic.

Meanwhile, bring black-eyed peas to a boil. Reduce heat and simmer 20 minutes.

Add cooked vegetables, black pepper, cayenne pepper, salt and bay leaf. Stir in chicken broth and ham. Cover and simmer 11/2 hours or until black-eyed peas are tender.

Sprinkle with chopped green onions before serving.

Serve over hot rice.

Serves 6.

A little trivia:
Most food historians agree that Hoppin’ John is an American dish with African/French/Caribbean roots. There are many legends that explain how Hoppin’ John got its name. It is traditionally a high point of New Year’s Day and often served with greens to ensure good luck and fortune throughout the year.

Source: Treebeards Cookbook

Fall Vegetable Planting Schedule - Houston.

Beans, bush, seed: mid August-mid September

Beets, seed: September-mid October

Broccoli, seed: August-mid September

Broccoli, plant: mid September-mid October

Brussel sprouts, plant: September

Cabbage, seed: August-November

Cabbage, plant: September-November

Carrots, seed: September-November

Cauliflower, seed: September

Cauliflower, plant: mid September-mid October

Collards, seed: September-Dec. 1

Collards, plant: September-November

Cucumber, seed: August

Garlic, clove: late September-mid November

Kohlrabi, seed: mid September-mid November

Lettuce, leaf, seed: late September-January

Mustard, seed: September-November

Onion, seed: mid September-mid November

Onion, plant: mid October-November

Potatoes, Irish: mid August-mid September

Radish, seed: mid September-January

Spinach, seed: mid September-mid November

Squash, summer, seed: August-Sept.7

Tomato, plant: — mid July-mid August

Turnips, seed: Sept. 7-November, January-February

Chocolate Craisin Almond Bread

1 1/8 cups almond milk
2 eggs
2 tbs sugar
2 tbs Appriva
2 tbs chopped dark chocolate
2/3 tsp salt
1/4 cup apple sauce
1 1/2 cups 5 minute oat meal
2 cups bread flour
1 1/2 tsp yeast
2 1/2 tbs vital gluten flour (helps rise)
2/3 cups sliced almonds
2/3 cups dried cranberries (craisins)

Bread machine lite browning, regular bread

This is an addition to my several chocolate breads.