text:
Classic things bring me joy. Perhaps it's part of my frugal nature, but give me something that is destined to last for years over something trendy or disposable any day. One of my oldest treasures is my cast iron skillet. It's my favorite tool in the kitchen and if I've cooked a meal, chances are at least one dish was touched by my iron skillet's surface, seasoned by almost a hundred year's worth of food memories. If I think about it enough, it almost gives me chills to think of all that history gracing each meal.
I wish my iron skillet was an old family heirloom because that would make for a better story. As much as I'd like to embellish, however, I have to admit I bought my iron skillet in an antique shop. (Hey, at least it's old!) I found it in Iowa City many years ago, and the shop owner told me it was cast in the early 1900s. There's no date or brand on it, so unless I carbon dated it there's no real way of knowing its true age. It's said, however, that a flat bottom means the cookware is older than one with ridges; mine is flat. It's also blacker than midnight and heavier than a house. (Making it ideal for both toning my arms and shooing away door-to-door salesman.) And working with it is a dream as it heats evenly, is nonstick and transfers brilliantly from the stove top to the oven. It's a true one-pan wonder.
Even though I haven't inherited any of my family's iron cookware, my grandmother, my mother and my uncles all use cast iron that has been passed down through the generations. Yes, they have the pleasure of cooking with iron pots and pans that were also used by my great-grandmothers. There were no blacksmiths in my family, so my great-grandmothers bought their cast iron back in the early 1900s, but that doesn't make them any less amazing; it's thrilling to cook with something that has served people for a hundred years. One skillet my mom has is tiny, probably six inches in diameter. When I was young, I considered it my own personal pan because it was perfect for frying one egg, the first thing I learned to cook. So, I reckon my love for iron cookware was set at a young age.
You can find old iron skillets at garage sales, flea markets or antique stores. If you wish to purchase one new, Lodge out of Tennessee is the only company still manufacturing them in America today (though Wagner, another classic brand, is supposed to resume production this year). Until recently, new iron cookware only came raw and in order to make it usable you had to season it yourself. But apparently some consumers want instant gratification, so Lodge introduced a pre-seasoned line under the Lodge Logic label. I find it sort of illogical, but I guess you have to give the people what they want. (There have been rumors that Lodge is phasing out its unseasoned iron ware, but I haven't seen anything to validate this.) If you buy your cast iron new, I highly recommend getting it unseasoned. Seasoning is not only fun, but it's a way of bonding with your new cast iron friend.
Once you buy your cast iron piece, seasoning it for the first time is an easy process. First rinse with hot water and dry completely. (Do not use soap!) Coat the entire piece of cookware (both inside and out) with either vegetable oil, lard or bacon grease. Cook it in an oven set at 450-500 degrees until it quits smoking (about 15 minutes). Take it out, pour out any oil and put it upside down back in the oven at 250 degrees for two hours (you might want to put some foil under it to catch the excess fat). After you've let it cool, do the touch test. If it's smooth, it's ready to go, but if it's sticky it didn't get hot enough. Scrub off the gummy bits and start over.
After it's seasoned, you don't want to wash it with soap because that will ruin the finish. To clean it, just stick it in water and scrub (if you need more grit than a sponge or steel wool use salt). To dry it, put it on a stove and heat it until all the water is burned off, otherwise the cookware will rust. If, after using it for a while, you start to see rust, rub it with steel wool and re-season the cookware. It may seem like a lot of work, but trust me, if you take care of your cast iron, it should provide you with a long, happy cooking relationship.
I can do a lot with my cast iron skillet: scramble eggs, fry fish, broil beef, bake biscuits, sautee vegetables and roast chiles. I suppose I could use other cookware for these jobs, but I don't like to fuss with lots of pots and pans—using the same skillet works for me. But there's one dish that nothing but a cast iron skillet will do: cornbread. Why? If you bake it in anything else cornbread will not achieve the desired crispy crust. Now, I don't want to start a debate about cornbread—but it is a fact that there are differences between Northern and Texan cornbread: Northerners like it sweet while Texans like it salty. We are also known to jazz it up with jalapenos, green chiles or cheese. But the one thing a Texan will never, ever put into their cornbread is sugar. That said, my mom—who has a legendary sweet tooth—admits to putting honey in hers (so I have to question her Texan creditentials), but never mind that. Cornbread is for dinner, not dessert.
Here's a classic Texan cornbread recipe, baked in a cast iron skillet, of course. Be sure and get the cast iron good and hot, as that's what sears the batter and makes for a crispy, crunchy crust.
2 cups of cornmeal (yellow or white)
½ cup sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 egg lightly beaten
2 cups buttermilk
2 tablespoons bacon drippings or vegetable oil
Preheat oven to 450 degrees.
Put the drippings or oil in a large (10-inch) cast-iron skillet and place it in the oven for a few minutes until it's sizzling.
Mix together dry ingredients. Set aside.
Whisk egg and buttermilk. Mix with dry ingredients
Take cast iron skillet out of oven, and pour hot oil into batter, and mix.
Pour batter into cast iron skillet, bake in oven for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet.
Do you cook with cast iron? What do you cook in it?
Friday, January 19, 2007
Iron pan, perfect cornbread
Classic things bring me joy. Perhaps it's part of my frugal nature, but give me something that is destined to last for years over something trendy or disposable any day. One of my oldest treasures is my cast iron skillet. It's my favorite tool in the kitchen and if I've cooked a meal, chances are at least one dish was touched by my iron skillet's surface, seasoned by almost a hundred year's worth of food memories. If I think about it enough, it almost gives me chills to think of all that history gracing each meal.
108 comments:
- Julie said...
I use my cast iron skillets more than any other piece of cookware. Mine are all Wagners which are about 20 years old (a gift from a friend I've lost touch with -- the cast iron skillets outlasted the friendship) and their surface is silky and non-stick. I don't own any non-stick frying pans; whenever a recipe calls for them I use my cast iron. Love them!
- Luisa said...
I love my cast-iron skillet - it hangs on a little hook on the brick wall in my kitchen and always makes me feel like a pioneer woman when I use it. I've used it for lots of things, including cornbread, of course. Also, searing meat and making apple pancakes. And regular pancakes. And eggs. And so on. Yum. I hope I use it my whole life and then pass it on to my children and their children. No seasoning necessary as it will be all imbued with a life's worth of food!
- nika said...
I ALWAYS burn my cornbread in my cast iron pan.. but my mom always did too. She seems to have passed that trait down to me :-) But, you see, I like those burned bits! Love my cast irons too.
In the distant future, when my grandma dies, I hope to get her cast irons (might have to fight my mom for them :-))
- Amanda said...
I've got a question for you about cast iron. I got my skillet from my mother, and it seems to have some sort of coating on it that's chipped away. It's black, but I can still see it on the sides. Do I need to worry about this, or can I just season and scrub away?
- nika said...
Just to jump in.. dont scrub it off unless its a chunk in the middle of the pan surrounded by unoxidized and unseasoned metal. Thats years of seasoning. If its super pitted on the cooking surface you might need to scrub down to the surface tho I bet many cast iron enthusiasts would say dont touch it at all!
Try some of these links
- Yvo said...
Hahahah Lisa, please, you're reading my mind here (sort of). I was just asking Grocery Guy the other day because I still don't get it...
Here's my story. I've read, heard, seen the wonders of cast iron and wanted some. My brother decided to pick me up a skillet for Christmas, and wound up getting me a pre-seasoned one from Lodge (because he heard me say that seasoning one sounded complicated and hard). Now I have the darn thing, taking up loads of space and heavier than anything else I own, but I'm terrified of using it because it says I can't wash it with soap. And that when I'm done, I'm meant to spray it or rub it lightly with oil (after I rinse/scrub it with hot water?). But uh, won't that oil attract mice/roaches? I do live in Manhattan, and if I don't have roaches, well, the neighbors have them so I might as well, too. I don't understand! Please, explain it to me so I understand. How do I keep it in good condition and not worry about rodents getting to it??? Thanks!!!!
- Yvo said...
PS I like my corn bread salty but too often it's served sweet. Guess I'm not 100% Yankee afterall =P
- Homesick Texan said...
Julie--I reckon our cast iron skillets will outlast all of us! But yes, I've never felt the urge to buy a nonstick frying pan because cast iron does the job beautifully.
Luisa--Must be a strong hook! And I've never had to season mine either, that's the best thing about constant use, it just keeps reseasoning itself.
Nika--I can see the appeal in the burned bits, especially with lots of butter! My family's the same way--we don't care about the land, the furnishings or anything else--we all just want the old cookware!
Amanda--Yes, as Nika's said, the black part is the seasoned part. Unless it's rusty, I'd just rinse it and proceed with re-seasoning it.
Nika--Thanks for all the links!
Yvo--I never rub mine down with oil after using it, I just clean it with water (and sometimes salt), rinse it and then heat it on the stove to prevent rust. I use it often enough that it stays seasoned naturally. I think vermin are more attracted to crumbs than oil, for what that's worth (so be sure and keep your leftover cornbread in the fridge!
- Susan said...
I once had a cast iron skillet which I dropped--from a good distance--on my foot. I no longer have the cast iron skillet. Course I never had much luck cooking with it. This may be a New England thing or just me, but for a breakfast, I love to butter the cornbread and toast it, then top it with a really ripe mashed banana and drizzled honey.
P.S. I made your mole sauce last night. It was sooo delicious! Thanks again.
- Stephanie said...
Ah, Lisa, I don't have a great cast iron skillet but I will get one. I've wanted one for years. Thanks for urging me to get it and yes, I'll go buy one second hand. I just posted tonight about my vegetarian "chili" with lost of references and kudos to you. Thanks for this excellent posting, next time I'm doing my cornbread YOUR WAY. (And will be changing more than 20 years of cornbread history but I'm reading for a change, thanks to you!)
- Anonymous said...
I use my cast iron skillet for gumbo, jambalaya, searing steak, chicken and dumplings and just about everything. I also have a cast iron pizza pan that I use for a comal for tortillas and roasting tomatoes, chiles, garlic and onion for salsa. Jack's Skillet: Plain Talk and Some Recipes From a Guy in the Kitchen by Jack Butler is a great book about cooking with a cast iron skillet. I also use cast iron cornstick and star muffin pans for blue cornbread (had it at Stephen Pyles Star Canyon restaurant and bought them as souvenirs) I also love my le creuset dutch oven which is enameled cast iron. I'm careful with the pans so I don't get hurt especially since my small dog loves to run around the kitchen.
- Glenda said...
We don't own anything cast iron, although every time we make cornbread I do wish we had a cast iron skillet or a cast iron cornstick muffin pan in which to cook the cornbread. One of these days I will trek to the local specialty-kitchenware store and spring for something cast iron.
In the meantime, to at least get the skillet shape, I use a glass pie pan which I grease and sprinkle with cornmeal. It helps make the exterior crunchy, but the crunchiness factor doesn't compare with how it turns out when made in cast iron.
We like a variety of cornbread. Sometimes we include a bit of sugar in the batter, sometimes cream-style corn, sometimes kernel corn, sometimes green onions and corn and cheddar, sometimes nothing other than the basic ingredients. It all depends on what we're having it with.
We definitely prefer a lower, more dense cornbread. And I realized as I was composing this comment that I have a thing about cornbread not being square LOL. Maybe it goes back to my grandma always making cornbread in a cast iron skillet and so, in my mind, cornbread should be dense and triangle-shaped. Isn't that funny!
Your recipe looks nice and simple and very tasty. I'll snag some buttermilk this weekend and whip up a batch of this (sans cast iron skillet, for now anyway). Thanks to a previous post of yours, I have a mason jar of bacon grease on-hand now =).
Going back to my question about butter beans (I can't remember in which post's comments section I posted that), don't worry about getting a recipe for those. I've been mulling it over and have an idea of what to try in my recipe. Butter beans and cornbread will be a perfect way to offset the way-too-rainy-and-cold-for-way-too-long weather we've been having out here in west Texas the past several weeks.
- Homesick Texan said...
Susan--Thank you! I'm so glad you enjoyed the mole! Sorry to hear about your foot--I bet that hurt!
Stephanie--You won't regret having a cast iron skillet. It's amazing that something so simple and inexpensive can outperform so many other pots and pans. And I can't wait to hear about your next batch of cornbread!
- Homesick Texan said...
Anon--That star muffin pan sounds cool, next time I'm in Dallas I'll have to check it out. I'll also have to hunt down Jack Butler's book--it sounds right up my alley.
Glenda--I agree, cornbread should always be pie shaped, never square. And I'm so glad you've started collecting bacon grease--you won't regret it as it adds so much flavor to so many dishes--butter beans included!
- Glenda said...
Does anyone use a cast iron skillet on a smooth-cooktop stove???
I went and checked out some cast iron cookware today and opted to not buy anything, as the bottoms of the skillets felt a bit rough, and I was afraid they'd scratch up my smooth-cooktop surface.
I know I could use a cast iron skillet in the oven, but if I'm going to get something to just use in the oven, I'd rather opt for some of the cool shaped cornstick / corn muffin pans I saw =).
- Mae said...
Right. I've put cast iron skillet on my shopping list for this year just so i can make this utterly tempting and utterly gorgeous looking Cornbread.
Thanks for the lovely note. x
- drbiggles said...
Ya need to get that dang flour out of that recipe. It's close to being a yankee version, don't wanna do that! And up that bacon fat amount, I did a 1/3 cup last time, perfection.
I don't have anymore room for cast iron skillets. The fambly ones adorn the walls (I still use them) and they're stashed here and there with another stack next to the stove.
In fact, I just finished a little weekend trip to see a friend and brought a nice skillet with me to use while there. He has a 4 dollar 8" nonstick. Ghastly thing.
- Terry B said...
My biggest problem with cast iron is that it tends to be reactive with tomato sauces and other acidic foods. My favorite skillets these days are Calphalon One [NOT the non-stick version]. They sear meat well, including putting a nice char on steaks, release easily when the meat has caramelized and give you those brown bits to scrape up when you deglaze a pan. Cleaning up is also a breeze.
- Freya said...
I recently bought an oval cast iron skillet at a flea market for 10p (around 15c) and it was being sold as a fajita pan. It is incredibly heavy but this cornbread recipe has given me an idea for next weekend when we're cooking up a tex-mex feast (I'm grabbing influences from all here, but never mind!): just need to find some cornmeal now! My husband, whose American, would bring me packets of Cornbread mix when he visited but now he lives here we long since depleted our stocks! Have to make our own from scratch!
- Homesick Texan said...
Glenda--I have a gas stove so it's no problem for me, but you might be careful with a smooth top, aren't they made out of ceramic? I love those corn stick pans, they can come in some really cool shapes.
Mae--You won't regret it!
Dr. Biggles--1/3 cup of bacon grease? Wow!
Terry B--Yes, that is a problem with cast iron. Calphalon is good, but I don't own any.
Writing at the Kitchen Table--What a great flea market find! And I can't wait to hear about your Tex-Mex fest!
- Jerry said...
A few days late perhaps, but I just hadda chime in on this one.
I've had my cast Iron skillet since the day I moved out of my Mom's house. It's the same skillet that my Great Grandmother used in the 1920's, and is still the best nonstick surface I have.
The only problem is that I have to guard it from my sister...
- Yvo said...
Lisa- thanks! I just used it for the first time the other day to make steak, and it worked beautifully! Of course, bf's dad was over and told me that it's okay to wash it with soap, so BF proceeded to wash it with soap which upset me.... sigh. Oh well. He swore he didn't scrub too much but it still seems... wrong, somehow.
- sandi @ the whistlestop cafe said...
My old iron skillet is the best for roux, nothing sticks to it!
A friend was offering to wash up and started to pour dish soap in my pan...I almost had to use it on her!
- drbiggles said...
Yeah, or you could knock that down to 1/4. The last few times I used Duck Fat.
I suggest you try it, just once. I made cornbread the way you did it for years, and years.
Mebbe 5 years ago my sister married and He said my recipe was fouled due to Cookie Ingredients (flour and sugar). Real cornbread had none of that.
So far, after 5 years and I don't know how many batches, his recipe has attained a 100% postive feedback rating over anything anyone has ever had.
The only time it got a little better was when I added 1 cup of coarsely ground corn meal. It's true love.
- scribbit said...
I have one and hardly use it but you've got me excited to try new things in it. I also bought a Dutch Oven this year and have been using that quite a bit--I posted a great spicy enchilda recipe that everyone goes wild for. The cornbread looks terrific, the chocolate covered corn chips are . . . um . . . interesting :) My husband would love them, he's a huge fan of mole from his days living on the Tex/Mex border.
- Anonymous said...
My mother never cooks with anything except iron skillets or crockpots. She insists on cooking eggs and omelets on in them too, even though I've tried and tried to show her the wonderful benefit of non-stick skillets for that. However, I admit, for cornbread, nothing beats a well-greased (with bacon grease) iron skillet that's been well-heated before you pour the batter into it. I like to make it with a good portion of hominy instead of just cornmeal (my mom tells me about her grandmother making lye out of the ashes of the fireplace to make her hominy; I just buy masa corn flour myself, and mix it with some ordinary corn meal for texture); it gives it a savory smoother texture. I also add fresh jalapenos, but my mom doesn't care for that all that much--East Texas food wasn't traditionally very spicy until the last 3 or 4 decades introduced Mexican flavors to a southern tradition of cooking. --Allen Garvin
- Janet said...
does your cast iron skillet ever have black bits that flake off?
- Anonymous said...
I use mine (2 of them) as mini pizza stones. I just turn them upside down in the oven (at 350) and cook either mini pizzas, or more often than not, just homemade bread rolled out like pizza dough :)
If the bread ain't good enough to be eaten by itself (maybe with a little salt on top) then it ain't good enough to put pizza toppings on.
- Scott said...
Amen on the sugar. Let them that wants cake eat it.
- Terry said...
I've had my cast iron skillets for 35 years and the only thing that has touched one skillet is cornbread. The other one is for fried chicken.
I like your blog & have your link posted on mine.
- Anonymous said...
Great blog! I was wondering what to do with leftover corn bread?
- Reel Woman said...
**tilts head sideways**
Leftover corn bread? What's that? Never heard of it...
- Michael said...
Hi y'all! I guess I need to get a cast iron skillet(I used to have one,but its gone). This cornbread recipe looks great, but I need to know if it is moist inside or crumbly? I am looking for a recipe that is moist inside and doesn't fall apart like mine always does. If anyone knows of one please e-mail me at email@example.com and share with me. Thanks, Michael
- Anonymous said...
I was wondering if you ever put in a little pancake mix instead of the flour, it makes the cornbread less crumbly and a little more creamy, and I alway store my cast iron skillets (8 of them) in my gas oven and I never have a problem with rust (Louisiana is so damp).
- Jim said...
I like to cook out doors. Can you tell me if Cornbread can be made over an open fire in a Cornbread Mold/Pan? Thanks; Jim
- Anonymous said...
Yvo -- I understand your concern about washing the pan. But, think of a cast iron pan as you would a BBQ grill -- the heat actually does all the killing of any bacteria that survives the washing process. You really just need to scrape and pan when it is hot and rinse. Do not use soap as it will break the bond between the metal and the oil (soap is a "degreaser" so completely counteracts the chemical bond you are otherwise trying to achieve over time). In fact, the more you cook fatty foods in the pan (especially at the beginning of its life), the stronger the non-stick bond will become.
As far as storing, do not cover as moisture could accumulate and cause rust. Although you do not need to oil the pan between uses to preserve its qualities, if you choose to, you could wipe off the excess oil with a paper towel. If you are concerned about pests, you could use "mineral oil", which is neutral, non-reactive, will not turn rancid, and would not attract "critters". Mineral oil can be found in supermarkets and pharmacies (but will not be in the cooking section) -- it could also be used to protect your cutting boards from moisture. -- Ray
- Dylan'sNaggy said...
I recently purchased some cast iron skillets on sale. They have a pebbled surface inside and out. Is this normal? Will that surface wear with age?
- Homesick Texan said...
Dylan'sNaggy--Sure, it's normal. I've never cooked with it but have heard of people using it. And I don't see why the surface would wear down unless you use sand paper on it.
- geogoddess said...
I found your blog while looking for a cornbread recipe. I love my cast iron. Mine isn't a family heirloom either, but my parents found most of them in various yard sales and second hand shops. My dad won't part with his just yet.
I cook just about everything in mine... except spaghetti sauce and fish. It doesn't matter if its a single egg for breakfast or a several course meal, I love them.
Great blog :))
- Anonymous said...
I have 3 of them, they came as a set from Wagner. One of them was so small I've never used it, but the medium and large ones I use a lot! Here in Boston we make a sweet cornbread with sugar in it, but I've also made the salty version with jalapenos and Monterey Jack cheese for some southern friends. I clean then under hot running water with a stiff brush, then dry them on the burner for a minute or 2 until all the water drops are gone. I give them a rubdown with a little canola oil on a paper towel so they stay shiny and seasoned for the next use. You can't beat them for searing meats and fish quickly to carmelize surfaces instantly. Cast iron handles intense searing heat better than copper pans, my usual pans of choice.
- dee said...
love your blog!
i just bought my first cast iron skillet a couple of months back and i'm still a little afraid of it - i grew up on teflon (i know, i know!).
i'm taking the bull by the horns/corn by the ears, and facing my fears with this recipe to go with tonight's chilli. wish me luck!
dee from choosandchews
- Zank said...
Great post and the cornbread looks perfect.
- james said...
When I started living on my own after I got out of the Marine Corps, I bought a bunch of Lodge cast-iron secondhand at a tag sale in Connecticut. The fella had used it one summer for camping and was sick of lugging it around, so it was cheap.
First thing I did was run it through the oven on the self-cleaning cycle, taking off the manufacturer's 'seasoning' and leaving bare cast iron. Then I put it all in a milk crate and dragged it down to a machine shop where I had them grind the inside surfaces smooth and flat. Then I seasoned all the pieces, lids and all.
These are my favorite pieces to cook *anything* with, and with the slick smooth insides, nothing ever gets stuck.
- Byron in Austin said...
James, I never thought about having the inside and edges machined. Does that help your lids seal better now?
I've got a good set of Lodge skillets and use them all the time. I very rarely use my non-sticks...
I love the flavor that you get when searing chops, beef or chicken...
Also, I have seen medical facts that state that the minor levels of iron injested over the life of the pan is actually good for you, versus the teflon that you ingest that kills lab rats... :)
Great Blog!!! Lots of great comments and ideas..
- Anonymous said...
Reading your posts reminded me of my mother and her Iron skillet (the first pan she gave me she hated it) I love it and think of her every time I use it. I even bought a 14" to go with it
- Anonymous said...
I used to use my cast iron skillet that I got from my mother. Then I was told not to use cast iron on a glass top range. I was told that the cast iron will get hot enough to break the glass. Has anyone heard of this?
- Anonymous said...
What do I do with leftover cornbread? The same thing I do with leftover wine :)
- Kassy said...
I'm embarrased to say that even though I have a cabinet full of cast iron skillets and dutch ovens in many sizes, I rarely use them. However I ALWAYS use them for my cornbread and for campfire cooking. Like a previous poster, I have a glass top stove (came with the house) ... but I have never broken the glass on it when frying bacon. Also, I was relieved to see that sugar is NOT an ingredient in your cornbread.. phew...
- Jana said...
Okay, I know this is really risky to say, after reading all the posts, but.... I inherited a cast iron skillet from my mother-in-law and have never liked it - especially for cornbread. For those who doubt, yes, I'm a native Texan. I actually don't like a crispy outer edge, so I suppose that's why I don't care for the cast iron. What I love cooking my cornbread in is my stoneware. It cooks so evenly and gives a high and fluffy texture without crumbling. If you've never tried cooking cornbread in stoneware, I highly recommend it.
By the way, I'm the owner of a Tex-Mex restaurant in Livingston, TX named El Burrito Mexican Restaurant. If you're ever that way, go in for Tex-Mex or authentic Mexican dish. Tell them you met Jana on the Homesick Texan website and have a large order of Chile con Queso compliments of me. We use 100% American cheese in our "kay-so". :D
Lisa-your chile con queso recipe sounds great and I plan to try it at home. While I'm the owner of a Tex-Mex restaurant in TX, I now live in GA and my daughter has grown to love the white cheeses used for queso here. Funny thing is, they don't call it chile con queso here and don't know what it is. It's simply "cheese dip". I do have to say, we have some pretty comparable Mexican food here unlike some other states I've lived in. I've tried a couple of recipes on her with no success. I think your recipe might do the trick if I go heavier on the white cheese. Thanks for sharing with another homesick Texan.
- Nancy said...
My dear Mother could bake the best cakes in the world, and yep, always baked them in an iron skillet. They were always perfect!
- Kathy said...
before you run out to the store to buy a new cast iron skillet, check your resale shops like goodwill. get one that is already seasoned and has been loved by another first.
- Kasey said...
If I had an iron skillet...I adore cornbread, but haven't made it with buttermilk! This definitely sounds like a winner.
- Evelyn said...
I am using a Wagner and have been for years as it belonged to my husbands grandmother and mother. I got the pan (as well as a few more) because his mother lived with us our whole married life. Makes great cakes, cornbread and yes, I fry fish in it. I even have a square iron skillet and a very tiny one to just fry an egg.
- Lara Jane said...
This is interesting... my Southern husband told me real Southern cornbread doesn't contain sugar or flour. (I lost his grandmother's recipe and she's out of town so I'm Googling for something similar!)
- Anonymous said...
Love the comments about cast iron heirlooms. When my Grannie Nellie had to move into assisted care we were moving things out of her house. I was asked if there was anything that I wanted. YES!!! Her cast iron skillets! She had two that meals were cooked in for more than 60 years. She told me once that she had purchased the skillets right after she and grandpa married . Lots of biscuits, cornbread, cobblers, chicken, salt pork, etc had been cooked in the pans. There was also thick crusts of cooked on "bits" on the outside walls of the pans. Inside was like silk. I tried chipping away the outside crust. Then I hit upon the idea of putting them into my oven, upside down and running them through the oven cleaning cycle. The outside crusts burned away on the outside and but left the perfectly seasoned inside. Both of my sons hinted strongly (and often) that they would love to have one of "Grannie's skillets" . When my mother-in-law passed away there was a cast iron skillet in her pantry that she had used for years. I put one of my Grannie's skillets and my mother-in-law's skillets on the countertop and had the boys chose one. Every time the skillets are used, memories of our loved ones and wonderful meals they prepared for us come to mind.
- Barbara said...
I have two cast iron skillets. I've had them for 40 years. I think I bought them from a thrift shop or maybe a garage sale. My husband anoys me when he uses soap after cooking in them but at least he tries to reseason them. Anyway I love mine and use them for everything from omlets to chinese stir fry. I'm really enjoying your blog and I'm not a texan!
- learp17 said...
I just made this recipe and it is awesome! The only problem I had was the oil didn't incorporate 100% with the rest of the batter so there was a layer of eggy-ness along the top of the bread, but I'll know better next time and combine it better. This problem did not affect the flavor or the enjoyment, and I LOVED making it in my cast iron pan! Thanks for the great recipe! Also I'm thrilled to have found your site.
- Anonymous said...
Terry in central Texas. I have corn stick pans.. triangular pans... of course round. Mine are Griswold and Lodge. Cast iron is so incredibly easy to cook with. One thing my mom made when I was a kid was Pineapple upside down cake... you can only make this truly perfect cake in cast iron. If you have never had one ... make it.. you will be hooked.
And I agree.. Cornbread is not sweet.
- jyll said...
Although I'll agree that cornbread is not sweet, the thing I looked forward to after dinner when my Mom made cornbread was covering it in butter and either honey or molasses for dessert!
- George said...
I made this and failed miserably.
The cornbread was like a hard dense mush almost all the way through.
I think i need to use more baking powder if I'm using Bob's Red Mill Corn Flour instead of regular cornmeal.
what do you think?
- Lisa (Homesick Texan) said...
George--It is a dense cornbread. But it could also be the age of your baking powder--if it's not fresh it doesn't work as well. But you could also try using a bit more.
- Harry from BC, Canada said...
Griswold, Wagner, GSW, love them all,yall im Canadian. Love the story Just tryin the recipe rat now. Your sooo right about cast iron cookin. Gotta git goin and help my wife to make this kick ass corn bread. Goin to try the 1/3 cup of bacon grease.
- Big R said...
I love your blog! I am the son of Texans who's family migrated to California during the dust bowl years, so I grew up eating Tex-Mex as well as Bakersfield Mexican food.
I am now living in Malaysia, when I came I brought two of my favorite cast iron pans (you shouda seen the customs guys face whe he pulled them out of my bag...)Chipoltles and few other staples.
The don't eat much Mexican food here, so I cook it for friends to their delight... Although getting ingredients is a challenge
- lizmarsden said...
Hi Lisa
I was wondering, is there something I can use instead of buttermilk? it's hard to find here in the UK, I even had to look on Wikipedia to find out what it was!
- Lisa (Homesick Texan) said...
Liz--I'd use regular milk. You can also, however, approximate buttermilk by adding 1 tablespoon of white vinegar to a cup of regular milk and let it sit for five minutes.
- lizmarsden said...
I made this today completely wheat-free using a standard bought gluten free flour blend (rice, potato, tapioca and xanthan gum) and it is PERFECT. A gluten-free classic. Thankyou so much.
Though next time, I'll use a different tin as its about 25cm wide and only 4cm high! Not exactly sandwich material...
I'm thinking of making another, poking holes in it and soaking in golden syrup as something to give to my friends on our weekly board-games night :)
- asriel said...
We just made this bread today, and it's delicious! I think I have to adjust it to my temperamental oven, though. By the time it browned on top, the bread was a bit dry - should I turn the heat up to 475 or 500? The bottom was crispy and brown, but I like it a bit chewier. Would I get that effect with a little more oil?
- Lisa (Homesick Texan) said...
Asriel--More oil would make it more crisp, I would think. And perhaps turning up the heat a bit might make it cook more evenly.
- Alexandra said...
I use my cast iron skillet nearly every day! I love it and it seems to get better every day...
I'm not Texan but I agree 100% that cornbread should not have any sugar in it. I got on a cornbread kick last year and did all kinds dressed up with greens (kale is a favourite) and adding quartered tomatoes on top of the batter. The recipe I had called for 1 cup cornmeal and 1 cup flour with only 1 cup of buttermilk. Yours is a higher proportion of cornmeal... I might try it tomorrow and see...
For those looking for alternative to buttermilk - I usually use plain yogurt or kefir.
- Sharon (New York, NY) said...
Here's one more, and maybe the best, reason to use cast iron pans: non-stick surfaces (teflon as well as others) are proving to be carcinogenic--even the government says so. I've been phasing out my non-sticks altogether, learning to season the cast irons properly. I started using them on a lark six years ago, and simply love them(though I understand that if anyone in your family suffers from gout, you should avoid them as they do release trace amounts of iron into your food). Anyway, though I use stainless and a couple of fantastic heavy old aluminums from my grandmother (they must be at least 70 years old at this point), if you need to cook anything on high heat, fry anything, move food from stove top to oven or the reverse--there's nothing better.
P.S., though there's no Southern blood in me, I'm so happy to find a corn-bread recipe without sugar--that's how I love it! And I appreciate the tip above about the gluten-free flour. I'll be sure to make this.
P.P.S. For the person who asked about using cast irons on ceramic or glass stove tops--the answer, sadly, is no. They scratch.
- Diane said...
I purchased antique GRISWOLD CAST IRON CRISPY CORN STICK PANS off of Ebay to make corn bread for when we have fish fries. I coated them well with Pam, and the cornbread still stuck to pans and the bread didn't even look like a corn cob. Any suggestions before I resell these things? Thank you in advance Diane Pallecone email@example.com
- Lisa (Homesick Texan) said...
Diane--You need to season it. Rub bacon grease on it, place it upside down on a foil-coated sheet and then bake it at 250 for an hour. You may have to do this several times.
- Avery said...
I have used cast iron cookware for as long as I can remember.I'm 56 and my mother used cast iron too. I had her set, which was many pieces, but after 2 house fires and 5-1/2 feet of water in my house after Ike, sadly, hers is all gone. Perhaps, the piece I miss the most is my tiny skillet, about 5 inches in diameter. I also had a Dutch Oven. I cook most of my things in my cast iron. I do not cook anything delicate in them, though. I wouldn't make pancakes or french toast without them, nor would I cook cornbread (absolutely NO sugar in my c/b!:) in anything else. Fried chicken, dirty rice, black-eyed peas, chicken fried steak, and cream gravy all must be cooked in cast iron. I've never bought pre-seasoned cast iron; I love doing it myself and NEVER use soap on mine. When I first married, my husband thought he was doing me a big favor and scrubbed mine with dish detergent and boasted he had gotten them REALLY clean. I nearly cried.
Your cornbread recipe is almost identical to mine but has a bit less flour; I will cut the flour in mine and try yours. I know it will be good. I heat my grease in my skillet on top of the stove before pouring it into my cornbread (I love to use bacon grease.) Once I pour in the batter, I cook it on top of the stove for just a couple of minutes before putting it in the oven. This give the finished cornbread a GREAT crispy crust.
- greenturtle said...
I'm very passionate about cast iron cooking. I collect cast iron, but I also use what I collect. I very rarely cook in anything else!
I have a cast iron blog. http://ramblingsoncastiron.blogspot.com
- elynnicole said...
I mostly use mine for cornbread and searing steaks. It makes an amazing pineapple upside down cake. I also have a smaller one and the cornbread divided pan. Are you using the full size skillet (10 in maybe)for your cornbread?
- Cookin' in North Carolina said...
I love my cast iron skillet! We're vegetarians, so it's also a good source of iron for us. (Yes, the iron does absorb some into the food you cook.)
Anyway, I found this site by looking for a cast iron skillet cornbread recipe - I've followed much of your instructions, but used regular oil, then topped the batter with a sprinkling of cloves and molasses. It's baking now - wish me luck! :) I'm going to serve it with homemade lentil soup.
- Helen said...
Im so glad that I found this site..just luck...I recently moved in with my wonderful boyfriend...We both have cast iron cook ware and won't use anything else...He has this cast iron pan that is divided into 8 wedges,I've never seen one befor, but he says its for making cornbread...So wow this is the first site I find for a cornbread recipe and its also about cast iron...Well long story short he has this wonderful wood stove which ive been dying to try out and this was my first attempt..The cornbread was fantastic...looking beautiful in little wedges..I think the wood stove gave it that added bit of wonderful flavor...
Thanks for this blog
Cant wait to read more
- Deana said...
I cook almost exclusively with cast iron. I have my great grandmas skillets, but have added a loaf pan, muffin pan, dutch oven, & grill pan to the mix. I have been searching for cake pans and casserole pans for years. I don't want new stuff. I scour antique stores and estate sales instead. Items with character & history. I enjoy your recipes, thanks :)
- Schrodie said...
I just made a few batches of cornbread for a club outing-- of course it was all baked in a cast iron skillet! Is there any other way to make cornbread? Some like my mom will say, "Yes, use a glass dish." That's fine if I want to bake a cake... but nothing else lets cornbread get its nice rispy crust and soft innards the way that cast iron does. Perhaps that's why my cornbread always gets eaten first when I go back home to (eek!) Illinois! But admittedly, I have a sweet tooth and I do like a dollop of fresh honey. But cut me some slack; I have happy little bees who obligingly make some of the finest wildflower and rose honey for me! Gotta keep them in a job. :)
- gidgeteats.com said...
I had a cornbread fail last night, so hopefully I'll have better luck with this recipe!
- Anonymous said...
I use mine for everything. I have a huge one, 2 traditional size and a very small one. I also have a cast iron stew pot with cast iron lid. (My sister found it under our house in Texas - she gave it to me because I use cast iron and she does not). Mine are all old and flat on the bottom. I was given the huge one by a co-worker who's mother used it all the time, but he did not. Others are from auctions. I make stew in the stew pot. I use the small one for eggs, etc. I do all my skillet cooking with the cast iron. I also have a old cast iron griddle.
- Anonymous said...
If you ever have any - what is the best way to store leftover cornbread?
~Mrs. MAC
- Gitanacowgirl said...
One of my favorite things to do with leftover cornbread is to split it open, slather it with butter and toast it under the broiler the next morning for breakfast., then top it off with peach preserves or blackberry jam (homemade from your peach trees or blackberries from the pasture are extra bonus). Ahhhhh! Heaven! No one ever did this in my family and I thought it was such a great invention as a little girl. Although I'm now an adult who has explored and cooks cuisines from around the world, this simple concoction still warms me to my toes and makes me smile from ear to ear.
- Rebekah Wood said...
I just purchased my very first cast iron skillet and it's about high time, too! I've enjoyed biscuits, sausage and eggs, country fried pork, and now I'm waiting for this cornbread! Mmm mmm. Thanks for the info on caring for the skillet. I won't let anyone even touch it for fear they'll use soap on it! haha
- Carol said...
Great recipe! I grew up with the cast iron skillet cornbread. This recipe is soooooooooooo like my grandmother's recipe...which was AWESOME. Thanks for sharing!
- Liz said...
Would this recipe work if I omitted the salt and used only baking powder? Or would/could you recommend a different ratio of the two ingredients? Thanks for your help!
- Lisa (Homesick Texan) said...
Liz--It wouldn't taste as good without the salt, but it should still be okay.
- Hecathe said...
Hi Lisa!
I made my first ever cornbread today, and it was great! It's also the first time I'm eating cornbread, but I think (guess) that my bread would get an approved-by-Texas stamp is there were such a thing :) I can't wait to try some of your other recipes (today, I'll have cream gravy to my pork roast)
Snowy and icy greetings from Sweden, the country without cornbread!
- Anonymous said...
The size pan is not mentioned in the recipe. Is it 10"?
Thanks, Phyllis
- Lisa (Homesick Texan) said...
Phyllis--Yes, 10 inches.
- Michael Taylor said...
I know I'm late to the party commenting on this but I thought of you today when I was reading Robb Walsh's latest cookbook, Texas Eats. It contains two cornbread recipes and both include sugar...what was he thinking?!
- Viking Jones said...
Regarding using cast iron on a glass top stove:
1. Set the pan gently on the top where you want it.
3. Heat it slowly.
4. Remove the iron to a hot pad to cool. Mainly because glass tops are horrible about the surface staying hot...
The slow heat is because glass top stoves are very difficult to keep temps stable while cooking. I put my flat pan down, I don't move it while I'm cooking, and I get it heating up at least 5 minutes before I'm going to use it. While I don't think the pan could get too hot to actually crack the top of my stove, by heating it slowly on a lower heat I don't risk it. Cast iron is a great heat conductor, and it also holds heat really well. I very rarely heat my cast iron on anything over medium on my glass top.
So if you have a glass top and have avoided using your beloved cast iron, get back with it! Just be careful.
All that said, I have a flat 10" pan I use for anything that doesn't need an actual skillet to use. My pan doesn't have sides, so I can't do cornbread or soup in it. I've been hunting for a previously loved skillet (or four) in the local resale shops for a while.
- Dan said...
What do I cook in my 100+ year old skillet? EVERYTHING!!!! You can't get the right kind of "burn" using anything else!
- Ted Samsel said...
Trying this out with a sort of carne guisada..
- Anonymous said...
I'm delighted to have found your blog. I have used a cast-iron skillet ever since marriage 41 years ago--and my skillet lasted longer than the marriage! I used to do Civil War living history and learned to cook over an open fire. Didn't take my skillet with me, but found a cast iron Dutch oven more versatile (bacon and taters in the morning, stew for supper, and maybe biscuits or fruit cobbler for dessert). I still have my grandmother's cast-aluminum skillet....we enjoyed many a yummy fried-chicken dinner out of that one :-)
- Anonymous said...
Being Texan also, I have eaten Beans and Greens, with Cornbread, Pinto Beans or Butter Beans with Cornbread and have always had something close to your recipe. I use a bit more oil, and do set the pan to sizzlin before I put my batter in. One good hint, heat your oil 1/4 cup or so,to about 175 or so, put your oil in the batter, whip it up and let it sit out for 10 min while your pan goes up to sizzlin at 400 or so. When your pan and oil left over in the pan get there, put your batter in to set the crust and cook it the appropriate time depending on the depth of your batter. Your cornbread will be nore even textured. And by the way, the little bit of cornbread that escapes from the table has been know to be crumbled up in a glass of milk (or buttermilk) as my Dad showed me. He would put a little pepper and salt in his cornbread and milk.....I worked at Cracker Barrel and have pretty much all of the items that Lodge offers, they all work well just make sure they are seasoned well....STEAKMAN
- Susan said...
I made this recipe from your cookbook last night - and it's the best cornbread I've ever made!
We use our cast iron skillet for all kinds of things, too - from roasted potatoes on the grill to chocolate cake.
- Edie C...Deep in the heart of Texas. said...
I have about 5 cast iron skillets different sizes and that is all I ever use. Goes from fried potatoes, to pancakes, to steak, to cornbread, just whatever I am cooking on the stovetop or oven. My first I bought when married 50+ years ago and then inherited my mothers from her mother. They will go to my daughter one day. She already gets glassy eyed when helping me in the kitchen.
- Anonymous said...
I love mine, i have 1 lodge 10in pan with a lid that is also a pan.(this is the one i use for cornbread.)i have a cast iron dutch oven with a lid that you can put in a fire and cover with coals. And my favorite, my grandma's 12" skillet that is so seasoned you can fry an egg without anything and it wont stick. I put enough bacon grease in the bottom that the batter floats.
- reidfo said...
I too love my cast iron! Elise, I was skeptical, but you got this recipe very close to what I grew up with in Texas. A TINY bit of sugar, baking powder, nearly all yellow corn meal (little bit of flour), and definitely bacon drippings. No butter though.
Mom either made this in a casserole dish when making a large amount, or in her Lodge cast iron cornbread molds. I call them molds, because the pans had little molds you would pour the batter into that were shaped and textured like ears of corn. Years later I bought one of these to, and it's my favorite fun way to make cornbread.
- DBStar said...
I use my cast iron skillet for pineapple upside down cake. It is the best way. I also use it for fajitas and of course, cornbread.
- Anonymous said...
This comment is almost 6 years late, but I wanted to tell you how much we enjoyed this cornbread. To your recipe, I added some minced red & green jalapenos (maybe 1/4 cup) and about 1/2 cup of corn kernels. I tossed them with the dry ingredients before adding the wet. Also, I used a regular 9-inch round pan in place of the 10-inch iron skillet. The cornbread had crispy brown edges and was cooked through, possibly because my oven is convection.
The cornbread was a PERFECT accompaniment to a mess of pinto beans. We served guaco & some homemade salsa negra on the side.
Thanks for your fab cornbread recipe! I just knew this was the right place to turn : You rock!
- Anonymous said...
Cast iron rules, it's the original nonstick cookware.
- TBG said...
I love my cast iron skillet too. I've baked cakes in it, biscuits, cornbread, made chili, pot pies, gravy, you name it. My young wife never used one until she met me and she loves it too because when it is properly seasoned, it cleans up better than a non-stick pan. I also love it for the versatility. I can even cook with it in my wood smoker.
- Gloria Morgan said...
Found this while searching for the perfect cast iron skillet cornbread recipe. Huzzah! I believe I may have found it.
And while I'm here, I feel I must join the cast iron love party: I love mine too! My in-laws visited us for the first time last weekend, and I wanted to impress them with my cooking (we're still newlyweds and this is the first time I've cooked for them in my home). So what did I do? Oh, just some filet mignon perfectly seared in my trusty cast iron skillet (which was a wedding gift)! They loved it, and my FIL, who is an expert BBQ/griller, said it was a perfectly cooked steak. Cast iron FTW!
Can't wait to try this recipe! Nothing better with BBQ than hot, salty crispy-edged, fresh-out-of-the-oven cornbread.
- Margaret said...
Yum! I served this with your frijoles a la charra and it was great! I have a newer cast iron skillet and I was worried it might stick but it came right out no problem. Thanks for the great recipes!
- Anonymous said...
Hi I'm John from England. I found every one's comments on cast iron cook ware very interesting. I have three Lodge cast pans, a10 1/2 inch skillet an 8 inch skillet and a10 1/2 griddle. Fantastic pans they weigh a ton but give such good results. Far better than any non-stick pans as they are so versatile and can be used on any type of stove, oven or open fire. They are so easy to clean, just a scrub with some hot water, back in the oven or on the stove with a smear of oil and they are ready for my next cooking session. They were given to me by my son who brought back two sets after a visit to New Orleans, I can't imagine how much his excess baggage must have cost ! I've had them about 20 years and believe me they are well seasoned and well used. Now to try some corn bread recipes ! then it's roast lamb, roast potatoes, pumpkin and veggies all cooked in my cast iron pans.
- Jim said...
1) Flax oil is best for seasoning cast iron, there are several web blogs (2014) about it. Takes longer but works better.
2) Baking powder does have a frustrating shelf life but DIY is easy; 2 parts cream of tartar, 1 part baking soda and they don't have shelf lives. And no aluminum salts in DIY. Some folks add cornstarch to avoid clumping but it isn't really necessary. Key takeaway point: hot, cast iron skillet + bacon grease = can't be beat. :) With jalapeno, of course.
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text:
Chelsea's Q & A
Favorite Sport/Team
Green Bay Packers
Favorite Movie/Actor
Ryan Gosling
Go-to karaoke song
Madonna- Poppa dont preach
My first job
Ice cream scooper
Piercings/Tattoos (How many? Where?)
I have two tattoos. One on my wrist and one on the back of my neck. The one on my wrist says bbc which stands for Bryan Brenda and Chelsea which is my dad mom and I. The one on my neck says family because I love my family.
Mac or PC?
I have a Mac which is in my opinion much better than a PC because it works so much faster!
Nintendo, Xbox 360, PS3, or don't game?
Im not particularly a gamer at all because im more of an outside girl.
What fun fact, talent or superpower of yours should guys know about?
Im probably one of the most competitive girls you will ever meet when it comes to any sort of sport or game.
What's the most memorable pick up line you've ever heard?
Hmm well the dumbest one I have ever heard was when i was out with my friends one night and some guy walked up to me and said...Do you like Subway? How about my foot long?
What's the craziest thing you've ever done?
Ive actually scuba dived in aruba around a school of sharks with my dad.
What's the most unusual place you've ever hooked up? How'd it go?
The most unusual place I have ever hooked up with someone was in an elevator in a beach house in Hatteras. It was actually an adrenaline rush because my parents were in the same house.
What's in your purse or pocket right now?
I have jolly rancher flavored chap stick and a $20 bill in my pocket right now.
What do you feel most comfortable wearing?
Jeans,vans, and a scoop neck t.
Would you rather have boring sex all the time or an amazing romp once a year?
I would rather honestly have an amazing romp once a year because boring sex wouldnt be worth it to me.
If you could do a shot of Jose Cuervo with anyone -- dead or alive -- who would it be?
Will Farrell

subset: commoncrawl


text:
Someone's in the Kitchen with Sarah: Karen McCorkle of China Grove
CHINA GROVE — Watching Karen McCorkle wield a knife, slicing up a red bell pepper and an onion in her China Grove home, was reminiscent of the many Quickfire challenges I've seen on the Bravo's "Top Chef."
Fact Box
Oatmeal sandwich cookies11/2 cups shortening22/3 cups brown sugar4 eggs2 teaspoons vanilla extract21/4 cups all-purpose flour2 teaspoons of cinnamon11/2 teaspoons of baking soda1 teaspoon salt1/2 teaspoon of nutmeg4 cups of oatsMix shortening and brown sugar. Add eggs one at a time, beating well after each one. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg. Add to shortening and brown sugar mixture. Stir in oats. Drop teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Filling — 1 tablespoon per cookie3/4 cup shortening3 cups confectioners sugar7 ounces of marshmallow creme1 to 3 tablespoons of milkMix shortening, sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread on cookie. Top with remaining cookies.
On the television show, contestants are typically competing for some type of fancy prize, like a new car or immunity to put them one step closer to becoming the winner.
Karen was motivated by something else. She was trying to get the meal done in a timely manner.
I suspect she developed her sense of urgency after spending years cooking for her family of four. It dwindled to two as her daughter, Madison, and son, Statler, left home.
She finished slicing the vegetables in the time it took me to cut up half the pecans needed for the dish. When I asked if we had enough, she politely replied "Keep chopping."
I'm no pro with a knife. After slicing into my right index finger with an X-Acto knife while working on a college project and promptly receiving eight stitches, I became quite skittish with knives.
For a while, I didn't use anything sharper than a butter knife. I eventually realized I'd have to conquer this fear if I was ever going to eat fresh fruits and vegetables again.
"You're a good, even chopper," Karen proclaimed when I finally finished cutting up the pecans.
"It's easy to be a master when you only chop two at a time," I said with a laugh.
Karen's chic, updated kitchen is the second I've visited for the series, "Someone's in the Kitchen with Sarah." She taught me how to make scrumptious Chicken Fettuccine Supreme.
Next week, Salisbury resident Brian Pfaff will show me how to make Panamanian rice.
Cooking with Karen
When we arrived at Karen's house, she immediately directed us to her kitchen, which was completely revamped a few years ago with new cabinets and appliances.
She showed us photos of the old kitchen, which was small and dark. The changes greatly improved the flow and energy of the space, and a large set of windows provide tons of natural light.
We got to work preparing the dish almost immediately.
Karen did a butterfly cut on the raw chicken before placing it in a skillet with olive oil, a substitution for butter she's been using for years. The butterfly cut helps the chicken cook faster, she said.
The family started eating healthier when her husband, Jeff, needed to lose weight. A few small changes helped him drop 50 pounds in one year.
They've continued to make swaps.
"We cut out as much white stuff as possible. We eat all whole wheat," she said. "Instead of butter, I use Smart Balance or olive oil."
While we cooked, Karen talked a lot about her family.
It was clear they are very close, gathering every Sunday for dinner. It's a tradition she says is an absolute must.
"That's our time," she said.
Since the kitchen is Karen's favorite place to be, it makes sense she would video chat with her daughter, Madison, a senior at Appalachian State University, from the room. She sets the computer on the counter and talks while she cooks.
Throughout the conversation she explains what she's doing.
"She says I act like I have my own cooking show," Karen said. "I would actually love that."
Karen didn't even have to measure out the ingredients for the chicken fettuccine because she's made it so many times.
Luckily, she had a recipe handy for me to take with me. It seemed simple enough, but I'd be lost without the recipe.
We cooked the chicken in a skillet until brown, then took it out and cut it into bite-size chunks.
Next, she sauteed the red pepper, onion and a clove of garlic in the skillet with a bit of olive oil.
Instead of using fettuccine noodles, she actually cooked whole wheat angel hair pasta.
When that was done, she added the noodles and chicken to the skillet and removed the garlic clove.
For the sauce, she simply poured a mixture of skim milk, butter, parsley and Parmesan cheese on top and stirred. After cooking a few more minutes, the dish was done.
After that, we added the pecans, which had been dipped in butter and toasted in the microwave.
The kitchen smelled amazing, and the meal was absolutely delicious.
Karen and Jeff shared stories about their family while we ate dinner. The couple grew up in China Grove and have no intentions of leaving.
Karen said her uncle has a good response when people ask if he's lived in the town his entire life.
"Not yet," she said, quoting him.
After dinner we had some of the best cookies I've ever eaten, homemade oatmeal sandwiches cookies.
Karen had to make those before we arrived because of time, but she shared the recipe. I'll definitely be trying to make them myself.
Finding new recipes
Karen and Jeff got married when she was 18 years old. That's when she got serious about cooking.
"I don't remember when I really started enjoying it as much as I do now," she said. "My mother was a stay-at-home mom and she cooked a lot, but I don't remember if she liked it or not."
Karen started searching for recipes and trying new dishes about 20 years ago, when she really started to fall in love with cooking.
"I find them on the Pinterest a lot now, and sometimes I get recipes from friends," she said. "When I buy a new cookbook, I sit down and read it like a novel.
"I can't wait to get it home and go through the whole thing, I get excited about picking out which one I'm going to try first."
Each week, Karen plans out what the family will eat. The process begins on Friday when she sits down with a green composition book and decides which meals to make.
Then she types up a menu called "What's Cooking in Karen's Kitchen." It resides on the fridge throughout the week.
"It takes some work up front to plan it all out, but it makes your week easier because you know what meats to thaw," she said.
Karen, who works at the Food Lion corporate offices, then makes out a list of ingredients and uses an aisle directory to go through and put the aisle number beside each one.
"It makes shopping pretty efficient," she said. "I can go straight down the aisles and get what I need."
Karen has dishes that she cooks regularly, but she also likes to explore.
"We try new things all the time," she said. "Sometimes it's a flop, and sometimes it's really good. You never know until you try it."
When browsing Pinterest or cookbooks, Karen said her criteria for new recipes are simple and straightforward.
"I want something that's not too hard and something that's really good."
Contact Sarah Campbell at 704-797-7683.
Twitter: twitter.com/postlifestyles
Facebook: facebook.com/Sarah.SalisburyPost


text:
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A burn is damage to the skin and sometimes to the underlying tissues. Burns are categorized according to the depth and extent of the damage to the skin:
Burns can be caused by:
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Treatment will depend on the cause of the burn, how deep the burn is, and how much of the body the burn covers. Doctors have methods and charts to estimate the total percentage of body surface area (TBSA) affected by the injury. This estimate is age dependent. For example, the head represents a larger percentage of surface area in a baby than in an adult.
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Once a minor burn is completely cooled, you can consider using a fragrance-free lotion or moisturizer to prevent drying and make the area more comfortable.
For more serious burns, like deep partial-thickness or full-thickness burns, seek medical attention or call 911. Until an emergency unit arrives:
If you are diagnosed with more than a minor burn, follow your doctor's
A doctor will decide if hospitalization is necessary based on many factors. These include age, the cause of the burn, and the extent and depth of the burn. Reasons to hospitalize a person who has more than a minor burn may include:
If the burn is serious, the following treatments may be administered in a hospital:
Most burns are the result of accidents. To prevent burns:


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Jockey Quotes
MARTIN GARCIA, LIBERIAN FREIGHTER, Winner: "He does the same thing all the time at the gate. He just wants to play around. But today he was pretty good. This horse just loves to run. He's such a nice horse. If there was more speed, I would have taken him back. I won the Oak Tree Mile with him from six lengths back. He likes this course a lot."
JOEL ROSARIO, RYEHILL DREAMER, Second: "He didn't mind laying second. Turning for home, I tried to switch the whip to my right hand and I lost the whip. It might have made a difference. This horse can do anything. He can be in front or like today, nice and relaxed from behind. I'm really excited about this horse."
Trainer Quotes
NEIL DRYSDALE, LIBERIAN FREIGHTER, Winner: "We kept him right here after his last race. He's alright around the gate, the other day he was just messing around and playing. Now that he's older I think he can do both, run on the lead and come from behind. It just seems that today he had a bit more speed than Ryehill Dreamer. He drew the rail and broke better and inherited the lead. I have absolutely no idea what's next. I don't know if he'll go a mile and an eighth.''
JULIO CANANI, RYEHILL DREAMER, Second: "I told Rosario not to change anything, but he broker slower than the winner and probably did the right thing. My horse is changing, he gets better and better. He ran well."
JAMES CASSIDY, THE USUAL Q.T., Third "He had a lot of setbacks since his last race (Jan. 29). He had a big abscess in his foot and his works were spotty. I told (jockey) Victor (Espinoza) I thought those two (Liberian Freighter and Ryehill Dreamer) would go fast up front and I didn't want him in the mix because I knew he'd need the race. It shows you how much class he has."
Copyright © 2009-2014, Hollywood Park. All rights reserved.


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A touch of class, a taste of premium
The Jim Beam Suite's outdoor seating area features cushioned seats with padded backs and offers sweeping views of the playing field. The Jim Beam Suite Lounge provides a level of sophistication and an assortment of private concessions that ensure your visit is memorable.
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- Opportunity to purchase seats to other Yankee Stadium events (Full Season Plans only)
- Dedicated Premium Sales and Service Specialist
- Personal concierge service
- Discounts on Yankees Club Membership, which includes access to both the Audi Yankees Club and the Mohegan Sun Sports Bar


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Alphabetical List of Homes
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Lost Tracks Golf Club is a beautiful 18-hole championship golf course built into the tall pines of Central Oregon. The Brian Whitcomb design is a par 72 layout which offers subtle features that will challenge and excite golfers of all abilities.
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SHARC is 22-acres of fun including water slides, a tot pool and sand play area, cafe, picnic area, playground, basketball court, bocce ball court, year-round tubing hill, picnic pavilion and an outdoor amphitheater.
We at Cascara Vacation Rentals understand that our guests are our business. That is why we work with several local businesses and eateries to provide discounts for our guests. From tours to dining, rentals and golf, we want you to be able to get the most
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Cascara Vacation Rentals is only focused on one thing: Your Vacation. Being family owned and operated by Central Oregonians gives us the knowledge and experience necessary to help make your vacation everything you want it to be. From golfing
at one of Central Oregon's 25 courses to Skiing and Boarding at Mt. Bachelor, just 20 miles away, Sunriver offers all of Central Oregon's outdoor activities and so much more.
We know that different people have different needs and wants. Cascara is pleased to offer you a variety of vacation homes and condos at a range of prices to make sure you find a home that meets your needs and expectations. Call or email us today and reserve
your next Sunriver stay with Cascara Vacation Rentals. (800) 531-1130 email@example.com
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A 14K yellow-gold ring in the 7mm "Plumeria Eternity" design. Approximate flower size: 1/4" This ring is a special order by exact ring size. Any ring size larger than size 8 will take 2 weeks to manufacture. Size 12 & larger may be available at a higher cost.
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text: Tesab Engineering – Crushers, Screeners and Bulk Handling Systems for the Mining, Shipping & Quarrying Sectors Jaw Crushers Impact Crushers Cone Crushers Scalpers / Reclaimers Screeners Bulk Handling Static & Modular Systems Mobile Electric Recent News from Tesab Engineering Tesab Crushing & Screening Plant October 24, 2014 / 0 Comments Tesab TS1860 Large Reclaimer Screen Performs in Toughest Applications October 24, 2014 / 0 Comments Tesab To Launch New Products at HillHead Show! May 29, 2014 / 0 Comments Tesab at ConExpo Las Vegas March 6, 2014 / 0 Comments Spare Parts We hold a large stock of genuine replacement parts in our manufacturing facility and have access to many more from our suppliers. With a dedicated and vastly experienced spare parts team, our aim is to always get you up and running as fast as possible.More info on Spare Parts


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Businesses across most every industry face a wave of new regulation. In some cases the changes are so extensive that they may challenge the viability of some business models. Deloitte's Center for Regulatory Strategies is a powerful resource of information and insight on regulatory matters, including industry and regulatory specialists with expertise to help companies manage the complexity and convergence of rapidly increasing new regulation. The Center combines the strength of Deloitte's nationwide network of experienced risk, regulatory and industry professionals — including a deep roster of former regulators, industry specialists and business adviser — with a rich understanding of how multiple and converging regulations affect business.
Contact us for more information: email@example.com.
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Inspire Her Sweater
$89.00 $39.99
This item is currently out of stock.
Be awe-inspiring in our Inspire Her Sweater. Details like ribbed sleeves and turtleneck, unique sideways knit, and banded bottom with side slits make this sweater sublimely stylish. Luxurious and soft, our sweater is a wonderful cold weather piece for wearing to yoga and out shopping or lunching with friends afterwards.


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Many of the same riders who led the BMC Racing Team to success in the spring classics will reunite Sunday for Skoda Velothon Berlin, a first-year race in Germany.
Race For Sprinters
The flat, 180-kilometer race in Berlin will give BMC Racing Team's Marcus Burghardt a rare chance to race in his home country. "It's a nice thing for the future of cycling," Burghardt said. "It will show us off to the fans and young children. It's not a race that favors me, so I'll try to help one of our sprinters." BMC Racing Team Directeur Sportif John Lelangue said the six-man rosters make the race more difficult to control. "If it goes to a sprint, we will look to John Murphy," Lelangue said.
BMC Racing Team Skoda Velothon Berlin Roster (May 22)
Marcus Burghardt (GER), Karsten Kroon (NED), John Murphy (USA), Greg Van Avermaet (BEL), Manuel Quinziato (ITA), Michael Schär (SUI)
Directeur Sportif:
John Lelangue (BEL)
Mechanics: Jürgen Landrie (BEL), Nick Mondelaers (BEL). Soigneurs: Sven Schoutteten (BEL), Filip Sercu (BEL).


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Saint Gregory of Tours
- George Florentius
Born to the Gallic nobility; great-nephew of Saint Eustadius. Friend of Saint Magnericus and Saint Senoch. While on pilgrimage to the shrine of Saint Martin of Tours, his obvious piety led to his being chosen bishop of Tours, France in 573, taking the name Gregory on his ordination. An excellent bishop for 20 years; Pope Saint Gregory the Great thought highly of him. Historian and writer; his works are our best historical source for the Merovingian period.
- 594 of natural causes
- Book of Saints, by the Monks of Ramsgate
- Lives of the Saints, by Father Alban Butler
- New Catholic Dictionary
- Our Sunday Visitor's Encyclopedia of Saints
- "Saint Gregory of Tours". Saints.SQPN.com. 2 January 2014. Web. 1 November 2014. <>


text: I had to pass this along, this stuff never ceases to amaze me! I was at my local bow shop yesterday the owner and the guys that work there are really good friends of mine and over the years I help out from time to time when they are busy or short handed. Anyway, yesterday turned into one of those days. Shortley after lunch a guy cam in with his girlfriend he wanted to pick up his bow that had been droped off a few weeks ago for some cam /cable repair. I ask him what brand the bow was and he couldnt tell me!! I ask him if it was a split limb bow......camo anything that could help me locate it, and he came up blank. As luck would have it he did know his name and I found his bow in back with a ticket hanging on it with his name. Just before I found it he told me that he was pretty sure it was a Hoyt.............turned out to be a Bowtech. Just before I left another guy and his wife came in...........same thing, he couldnt tell me the brand of his bow! Some times I think people shoot archery or own archery equipment just because its the "in" thing to do at this time. Maybe thier friends do it and they get into it just to fit in..............I have no idea the answer to this, it just amazes me when I encounter this.


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You can follow the discussion on BIG EAST AND BIG TEN ESTABLISH GAVITT TIPOFF GAMES TO BEGIN IN 2015 without having to leave a comment. Cool, huh? Just enter your email address in the form here below and you're all set.
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- Should We Throw a Flag on the Fans? October 7, 2014
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From July 05, 2014 2:30 pm until July 05, 2014 3:30 pm
Categories: Daily Attractions
Our daily sea lion programs have been cancelled until further notice. We are introducing our female sea lion Sushi to our male sea lion LB. Once we know that they are compatible we hope to resume our daily training programs.


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When it comes to strength and style, nothing shines brighter than our premium brand of 14K Gold jewelry. There is little that compares to the beauty of Gold. This hypo-allergenic nickel-free alloy allows for a rich, beautiful color that is timeless, and can be passed down for generations.
This collection of earrings, chains, anklets, and charms features classic, beautiful designs with long-lasting, valuable features of gold. Gold is classic, rich in beauty that's everlasting.
Endura Gold™ Multicolored Hoop Earrings in 14K Gold
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Available exclusively online or via special order in store locations
Product Specifications
|Item Number:
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All jewelry has been enlarged to show beauty of detail.
When it comes to strength and style, nothing shines brighter than our premium brand of 14K Gold jewelry. There is little that compares to the beauty of Gold. This hypo-allergenic nickel-free alloy allows for a rich, beautiful color that is timeless, and can be passed down for generations.
The purity of gold is measured in karats. If gold is 100% pure, then it is 24 karat gold (24K). In its pure form, gold is soft and malleable, but scratches easily and is unsuited for jewelry wear. Consequently, it must be alloyed with other metals to give it strength.
- 18K Gold - 18 parts gold, 6 parts other metals by weight (75% pure)
- 14K Gold - 14 parts gold, 10 parts other metals by weight (58.3% pure)
- 10K Gold - 10 parts gold, 14 parts other metals by weight (41.7% pure)
Yellow Gold
The shade of yellow gold can vary based on the alloy. As the amount of gold increases, so does the brightness of the yellow color. When yellow gold is mixed with nickel and zinc, it becomes white gold, which looks similar to platinum.
White Gold
Made from yellow gold and various alloys and is not a true white metal. It is often plated with Rhodium, a white and reflective metal that provides an excellent protective coating. Rhodium plating will gradually wear off and require re-plating.
The Helzberg Diamonds Difference
Ask anyone who's ever shopped at Helzberg Diamonds, and they'll tell you: it's a unique experience. Not only do you get caring, thoughtful customer service and an unbeatable range of high-quality jewelry, but you'll benefit from the kind of expertise you can only find in a store that's been around since 1915.
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Part of our commitment to a hassle-free shopping experience includes a simple return and exchange privilege. If for any reason you decide to return or exchange your purchase, you have 60 days (30 days for unworn watches). Simply take your purchase to any Helzberg Diamonds store. If you decide you want to return your online purchase using UPS, we will gladly arrange to have your purchase picked up by UPS - at no cost to you. Just call 1-800-HELZBERG (1-800-435-9237) for an authorization number and instructions. Please note that all jewelry returned using UPS must pass an inspection before we can issue any refund or exchange. All sales of pre-owned merchandise, personalized/engraved jewelry and special orders are final (sizing not included). Shipping charges are non-refundable.


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Larimer County provides many services for its citizens. You can get information about those which can be found on our website from either an alphabetical or categorized list below. Use this list if you're not sure which department provides which services.
County departments are listed below. See also: A-Z list with description and phone
Programming API
Other Local & National Public Records
Larimer Foreclosure Property Search


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Popular Phrase: spanish prepositions chart | Free Spanish Lessons | Conjugated Verb: resentirse - resent [ click for full conjugation ]


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Cable vs. Satellite
Compare the differences and get the right service for you.Compare Now
Are bundles bogus?
Nope, they can save youSee How
a bundle of cash.
See the provider map.
You want cable, you need cable, but who is your cable provider?View Now
It's easy to get cable. Call 1-866-921-5828
Why Cable TV in Fort Mitchell, VA
The team here at CableTV.com loves cable TV service in Fort Mitchell. Here are some reasons why we think you will too. It's reliable; it doesn't drop out when the weather gets bad. And the hundreds of HD channels are available whenever it's convenient for you thanks to On Demand. It's easier to install, particularly in homes with more than one television. Several providers offer specials like free equipment and convenient bundles with high-speed Internet and digital cable for a smaller fee each month. Plus cable is:
Cable TV offersmore HD choices
Snow may mess up satellite, but itdoesn't faze cable
Cable can beinstalled virtually anywhere
Watching Cable TV in Fort Mitchell
If you thirst for cable TV knowledge, we can help. CableTV.com has cold-filtered cable data on tap and ready for consumption. Try this (it's on the house): almost everyone, or 97% of Americans, watches television as it is aired and roughly 33% of those TV viewers have at least four televisions in their homes. Upwards of 50% of people also stream video content online. Among those with cable TV, almost three-fourths bundle their service with high-speed Internet. Cable's ubiquitous national presence also helps explain how DVRs account for about 7% of America's total TV viewing.
All those stats mean that if you don't own at least one TV for every room in your house, chances are your neighbor to the left or right of you does. It also means that almost everyone you meet today will watch a TV tonight, and 57% of them will use either their DVR or their Internet to do so.
Cable Internet in Fort Mitchell, VA
Cable providers have so much more to offer than TV. That is why so many Fort Mitchell residents bundle cable services. Cable Internet is faster than most DSL services, providing downstream speeds 25%-100% faster than the national average. People who choose cable bundles also save money, roughly $42 every month they bundle TV and Internet. Both are very good explanations why cable Internet subscribers represent 32% of households, and how broadband penetration in Virginia grew to 70% by 2010. Enter your zip code to find out more about cable Internet, bundles and providers in Fort Mitchell.
It's easy to get cable, Call 1-866-921-5828
Which Actors Are From Fort Mitchell, VA
Fort Mitchell loves Disney, but that's only part of the reason we love Jason Earles antics in "Kickin' It." The Disney Channel comedy follows a martial arts academy and is geared at tweens. Jason Earles plays Rudy, the karate instructor. Rudy was once headed for greatness in the martial arts field, but was injured. He used his entire life savings to purchase the Bobby Wasabi Martial Arts Academy. He acts as the academy's sensei. He teaches karate, friendship and life lessons to his five misfit students weekly. Catch his martial arts sessions and the life lessons that accompany them, with cable TV in Fort Mitchell.
Find Cable TV in Fort Mitchell
Hopefully by now you realize that we know cable like Dexter knows his way around cutlery. We can even help you discover which cable provider is right for you. Cable service is typically limited to one provider in each geographical region; local government licenses the ability for providers to give cable service in your area. We will tell you the cable provider for your area - just enter your zip code above.


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Analyzing the residential market
Residential market activity seems to have plateaued after its precipitous slide began in 2008. Sales reported to the Greater Baton Rouge Multiple Listing Service showed a slight increase in 2011, most likely due to low interest rates and more available financing. The fall in sales volume that began in 2007 and continued until 2010 stopped as volume rose in 2011 by 6.32%. Current inventory rose by 0.78% over last year, and the current month's inventory fell by 5.32%. Monthly inventory is strongly impacted by the rate of sales, but this is still a significant decrease. Total number of sales rose in Livingston, Ascension and East Baton Rouge parishes, and inventory increased only in East Baton Rouge.
The data studied includes all sales reported to the Greater Baton Rouge MLS, which includes East Baton Rouge, West Baton Rouge, Livingston, Ascension, Iberville, Pointe Coupee, East Feliciana and West Feliciana parishes. Last year, there were more than 1.28 billion sales reported to the Greater Baton Rouge MLS by a membership of over 2,600 agents. This study applies to market data analyzed from March 16, 2004, to Feb. 16, 2012. All data was analyzed on a 12-month basis from March 16 to Feb. 16. Therefore, when the year 2010 is referenced below, it means March 16, 2010 to Feb. 16, 2011; and when the year 2011 is referenced, it refers to March 16, 2011, to Feb. 16, 2012.
An analysis of data taken from the Greater Baton Rouge MLS from 2011 to 2012 indicated that from March 2011 to February 2012 there was a total of 6,742 sales. This was up from 6,341 sales in the previous year, but down from the high of 11,826 sales in 2005. Total sales volume rose to about $1.284 billion, down about $1.235 billion the previous year. This represents a gain of 6.32% in total sales, and a rise of 3.91% in the total sales volume. However, average list prices fell from $201,364 in 2010 to $196,980 in 2011. This represents a decrease in list prices of 2.18% from 2010 to 2011. Average sale prices fell from $194,871 in 2010 to $190,452 during the same time period in 2011. The decrease in sale price represents 2.27%. The average days on market rose to 104 in 2011 from 90 in 2010, or 15.56%. The months of inventory decreased to 8.55 in 2011 versus 9.03 in 2010, representing a 5.32% decrease. In summary, the entire market experienced an increase in volume both in number of sales and total dollar volume, but there were some slight decreases in sale price and increases in the time it took to sell a home, even with total inventory increasing. The chart below demonstrates changes from 2004 to 2012.
East Baton Rouge
East Baton Rouge Parish experienced similar trends as compared to the regional market. The total number of sales rose by 3.73% over last year. The fall from 2010 to 2011 was more than 10.5%. In 2010, 3,514 sales took place, and in 2011 there were 3,645. List prices fell by 1.19%, from $211,855 in 2010 to $209,336 in 2011. Sale prices also fell from $204,220 to $201,664 during the same period, representing a one-year decrease of 1.25%.
When the time it took to sell a home in East Baton Rouge was analyzed, the market reflected an increase from 85 days in 2010 to 104 days in 2011, up 22.35% in marketing time. Current inventory increased from 2,594 in 2010 to 2,705 in 2011, up 4.28%. The current monthly inventory increased only 0.56%.
The chart on the next page reflects market data for East Baton Rouge from March 16, 2004, to Feb. 16, 2012.
The parish of Ascension also experienced a rise in total number of sales and in dollar volume. Both categories increased after decreasing by 5.04% last year. List prices and sale prices remained almost flat in Ascension, with less than a 2% decrease. Days on market increased by 10.11% in 2011 to 98 from 89 the year before. Current inventory fell by 5.74%, from 802 homes available for sale in 2010 to 756 in 2011.
It is also interesting to note that in 2006, after Hurricane Katrina, 2,017 homes sold; the drop in sales volume from 2006 to 2011 was 62%. Prior to the storm, in 2004, there were 1,478 homes sold in Ascension Parish, and in 2011 there were 1,342 homes sold, so the sales volume has still not reached pre-Katrina levels.
The chart below reflects market data for Ascension from March 16, 2004, to Feb. 16, 2012.
Livingston typically has been the parish where more affordable housing exists. The average sale price in Livingston Parish in 2011 was $151,283, as compared to the average sale price in East Baton Rouge of $201,664, and Ascension of $199,903.
Livingston exhibited some of the slowest market conditions within the greater Baton Rouge area from 2007 to 2008, but seemed to have rebounded somewhat from 2008 to 2009. In 2008, 1,134 sales took place.
By 2009, that number had increased to 1,241, up 9.44% after falling by 26.46 % the year before, but market conditions slowed again in 2010. Total sales dropped from 1,241 in 2009 to 1,092 in 2010, or about 12%. In 2011, the number of sales had increased to 1,141, or 4.49%. Dollar volume dropped during the same period by 7.97%, while list prices and sale prices both fell in 2011.
The average days on market went from 100 in 2010 to 102 in 2011, an increase of more than 2%. Inventory decreased by 6.26%, from 879 homes available for sale in 2010, to 824 homes available in 2011. Total month inventory decreased by 10.26% during the same period.
The recovery that appeared to be taking place in Livingston has slowed; and even though the market appears to be reviving from the overbuilding it experienced after Hurricane Katrina, the parish still has not reached the sales volume it produced prior to the storm.
In 2004, there were 1,346 homes sold in Livingston Parish; in 2011 the sales volume was 1,141. The total number of sales had risen to a high of 1,826 after Hurricane Katrina.
The chart below reflects market data for Livingston Parish from March 16, 2004, to Feb. 16, 2012.
Total MLS
The data taken from MLS tend to suggest that the precipitous falls taking place in 2008 and 2009 have slowed, and although the gains have been modest, it represents a gain nonetheless. Average sale prices have dropped in some areas, but not by any significant degree. The entire MLS area studied and the parishes that dominate the market have all experienced some growth, both in total sales and total dollar volume and that is something the local residential real estate industry thinks is long overdue.
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News roundup: Federal court in NOLA to hear challenge to Affordable Care Act … La. homelessness has declined 63.1% since 2010, HUD says … Two Texas companies settle with NOLA-area levee board
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BMC Racing Team's Danilo Wyss and Alexander Kristoff were among a select group chasing home seven leaders Friday on an unusual final stage of Tour du Poitou-Charentes.
Shake-Up In The Standings
Battling strong winds and rain, Wyss and Kristoff were in a group of 17 that entered the challenging finish circuit three minutes behind the leaders. The gap came down in the final 40 kilometers, but not enough to stop Jimmy Casper from winning and his Saur-Sojasun teammate, Jimmy Engoulvent, from vaulting from 11th to the overall win. "Danilo (10th place) and Alexander (16th place) did a good job to make the chase group," BMC Racing Team Assistant Director Fabio Baldato said. "Martin Kohler and Florian Stalder also did well to finish, on a day when many riders stopped due to the miserable conditions."