So Here It Is

It's Sunday afternoon.  2:00 p.m.  I took Drew to work at 9:00 a.m. and came home and went right back to bed.  Other than getting up here and there, I have been in bed until now.  It's nice to get an actual "day of rest."

The other morning I ran some errands before work.  It felt "odd but liberating."  When running the Kirby House I ALWAYS had the business on the back of my mind.  Constant planning, organizing, keeping my mind on who was checking in and who was checking out.  I always felt that if I was out running errands I had to get back to make sure everything was "ok" at the house.  Now I was out and about and didn't have to think about anything else except what I had to do.  Work is work now.  When I am gone it is all MY time.  I still have my worries about the bills I owe, the guest's I have to give refunds to yet.  Where will my money come from?  That I have to take a day at a time. 

Tonight Friedl is having Drew, Tom, Mary Philp, and me over for dinner.  I am making a corn bread casserole recipe from Paul Dean.  It is super easy to make, check and DELICIOUS!  I brought a pan of it to work on Friday.  We had a potluck for our "zone" and everyone brought a dish.  This got rave reveiws.  So here it is.

Corn Casserole

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 stick butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.