Cornbread with mozzarella cheese and a little sugar sprinkled on the top. Incredibly fluffy and light, and mouth-watering warm. I drizzle a little honey on mine. I always slather the top of the cornbread with butter when it comes out of the oven, to soften the crust.
The Turkish Red Lentil Soup had cumin, paprika, cayenne pepper, and a bit of salsa piccante to jazz it up. I added sauted onion, carrot, celery and garlic, then added it to the cooking stock which contained several ham hocks. The lentils were simmered along with green soybeans I keep in the freezer. They are so pretty.
