Later On

A blog written for those whose interests more or less match mine.

This brown bread sounds tasty and fun to make

with 2 comments

Take a look. The ingredients:

1/2 cup stone-ground cornmeal
1/2 cup rye flour
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/2 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup unsulfured molasses
1/2 cup buttermilk
1 egg, lightly beaten
Butter, for greasing and serving

This is one component of a New England baked-bean dinner.

They call it a “supper”, but it sure looks like a main meal to me. As I understand it, “dinner” is used for the main meal. If the other non-breakfast meal is mid-day, it’s called “luncheon” (or, nowadays, “lunch”) and if it’s in the evening, it’s called “supper”. One can have all of those of course: breakfast, a light lunch, a hearty dinner, the theater, and after that, a supper (a cold bird and a bottle, perhaps). Where I grew up (southern Oklahoma), these distinctions were unknown: The midday meal was called “dinner” and the evening meal was called “supper” and I grew thinking that the words indicated time of day rather than size of meal.

Written by LeisureGuy

29 February 2012 at 11:46 am

Posted in Food, Recipes

2 Responses

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  1. This link led me to a kosher coleslaw recipe from Bucharest that uses no sugar. Many thanks.

    http://www.saveur.com/article/Recipes/Salata-de-Varza-Coleslaw

    Bob Slaughter

    1 March 2012 at 6:58 am

  2. Man, that does look like a good coleslaw.

    LeisureGuy

    1 March 2012 at 7:25 am


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