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I’m kind of addicted to cornmeal things.

So when I made these warm, honey-buttered cornmeal drop biscuits, I had a few more than a couple.

These are based on a Dorie Greenspan’s recipe, which called for maple syrup (the real stuff). I tried them with the maple and really liked them, but found that the maple flavor didn’t shine through.

So I opted to bake in a bit of honey this time, brushing a little honey-butter over the biscuits when they came out of the oven, too.

Yummy. Kind of crumbly like cornbread, but better, more flavorful with the honey-butter.

Totally breakfast-worthy.

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I am not a hippie.

I may wear long skirts and have ridiculously long hair.

I may like patchouli and those thin green shoots of bamboo they sell at head shops. 

I may have homemade my babies’ food.

Maybe I even like Pink Floyd and a little reggae now and then.

But I am not a hippie.

However, I am starting to have a thing for the hippy-ish, eat-from-the-earth book that bore the recipe for this blueberry cornbread — “Edible: A Celebration of Local Foods.”

I’m actually reading this book. With two toddlers, reading is a rare occurrence relegated to very late weekend nights.

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This granola bar is addictive. It has a perfect chew-to-crunch factor. It has coconut and oats.

And, of course, it has the wonderful, the fabulous, my favorite — peanut butter.

I confess — I eat peanut butter straight from the jar.

I’ve tried crunchy and creamy and even that natural stuff you have to refrigerator after opening.

I’ve made my own with honey roasted peanuts and a food processor.

Strangely, my favorite is Peter Pan Reduced Fat. It really isn’t that much healthier, but the consistency is a bit smoother, a bit creamier.

Probably due to the soy. I’m ok with soy.

Especially when it partners up with peanuts. And they make butter together.

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