2018 Goals

I’ve always been a goal and list person.  Part of my business goals for this year is to finish some certificate work.  Today I’m back at the library working on my NAPO Workplace Productivity Certificate courses.

My life works better with my Passion Planner, a small notebook (I remember things better when I write them down), and a pencil bag full of colored pens.  A snack and drink help too.

I try to break up my time and change where I am listening/watching the coarse.  Also being in an area where I can stand up often helps me stay focused.

My break is up.  Back to being productive!

 

 

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Poppy Seed Cornbread

We have all been there.  At a fancy party where there is nothing you can eat and everyone is RAVING about a certain dish.  This was one of those dishes.

I can see why everyone loved it.  It is very indulgent and makes boring old cornbread something to celebrate.

Of course my favorite thing to serve it with is Quinoa Black Bean Soup topped with copious amounts of cilantro.

 

Poppyseed Cornbread

  • Servings: 24 slices
  • Difficulty: medium
  • Print

Ingredients

Poppy Seed Cornbred
Cygnet Organizing LLC http://www.cygnetorganizing.com
  • 6 ounces sugar
  • 12 ounces sweet rice flour
  • 5 ounces yellow corn meal
  • 1 ounce baking powder
  • 3 eggs separated
  • 4 ounces butter melted
  • 10 ounces of full fat coconut milk
  • 8 ounces cooked bacon, crumbled
  • 2 tablespoons poppy seeds

Instructions

  1. Preheat oven to 325 degrees
  2. In a bowl combine dry ingredients (sugar, rice flour, corn meal, and baking powder)
  3. In another bowl combine egg yolks, heavy cream, bacon, and butter.  Stir to combine.
  4. In a bowl whip egg whites till stiff peaks form.
  5. Combine the wet and dry ingredients, along with the poppy seeds.
  6. Fold in the egg whites.
  7. Once the mixture is completely incorporated pour into a greased 9×13 dish.
  8. Bake for 45 minutes or till a toothpick comes out clean.

Enjoy!