All posts filed under: Cornmeal

A “Dusting” of Snow… and some soup

We had been jonzing for some snow up here at Turtle Creek all winter. There’d be predictions and rumors; hints and allegations; threats and speculations; and then nothing. You would think that living in the great northern Georgia woods we’d see flakes on a fairly regular basis. But, where we’re located, the terrain and currents push the bulk of the wintry mix far to the west and north of us… when it happens at all. So, I didn’t put a whole lot of stock in this week’s prediction that we would enjoy a 1/4″ of blissful late afternoon precipitation, since the bulk of the storm was going to be far south of us. Even as the snow did begin to fall at 9 am, it was anemic. Small pinhead sized flakes that looked more like kosher salt than snow. Jane and I glanced out the windows occasionally enjoying the mist-like snowfall, and in our minds thinking that’s nice… but it wont last long. By two o’clock, we had just over 2″ of the tiny flakes on …

The Nora Mill Granary

Just outside our own quirky version of Bavaria in Helen, Ga (the only place in the world where you can get Authentic wursts and kraut served with a southern accent)  is the Nora Mill Granary. This 123 year old grist mill has continuously operated and furnished North Georgia with stone ground cornmeal, grits, and granary cereals for over a century. It is definitely worth a day trip from Atlanta or the surrounding areas. As for the goods, don’t expect the meals to taste like opening a bag of White Lily Cornmeal. The Nora Mill uses fresh dried corn and stone grinds it – giving the meal a fresher true corn flavor and a wetter texture – So be prepared to adjust your own family recipes when using their meal. Cheesy Corn Sticks With Poblano and Fresh Corn Makes 12 Corn Sticks or 12 Corn Muffins Ingredients 1 Large Egg 1/3 Cup Oil 2/3 Cup Buttermilk 1 Cup Nora Mills Self Rising Cornmeal 1 Cup Nora Mills Plain Yellow Cornmeal 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1/2 Cup …