Hello to you!

We've passed through a seasonal threshold since we've talked last. And, like the buds on the maple trees, I'm swelling with anticipation.

It's snowing as I write to you... and just like the maple trees, I can handle it.

Not only can the maple trees handle it, but these fluctuations in temperature are vital to the flow of their sap. They will use these cold streaks in the spring as one last opportunity; to focus all their energy within, pushing their sap upwards, and gifting us an abundance of maple syrup.

I can keep myself plenty busy indoors.

Today, I reached for my biggest pot, filling it to the brim with bubbling hot chili. And, I got my cast irons hot and oiled to bake up a few batches of sourdough cornbread.

When Max and I were first married, we started our beloved cast iron collection. Each cast iron has a story attached to it; many of those stories precede us.

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Over the years we have been gifted family heirloom cast irons. Before they held space in my farmhouse, they lived alongside my grandmother and great-grandmother. I love to imagine my great-grandmother standing over her cast iron flipping hot cakes with three little boys underfoot.

Cast iron, as we have come to learn, is durable, and resistant to wear and tear, scratches, and bangs. It stands the test of time. The more you use cast iron, the more seasoned it becomes, and the more value it holds.

For my 30th birthday, Max brought home a Wagner Cast Iron Cornbread Pan. I had never seen anything like it! It makes darling little cornbread sticks, molded to look like corn on the cob.

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I reached for this pan to share my Sourdough Cornbread recipe with you. You don't need these cornbread pans to make this recipe, but they're fun!

Talk to you next week.

ALL THE LOVE!

Chelsea Rose

P.S. A hot and well-oiled cast iron is as good as any nonstick pan!

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