Yes, I know it's been ages since I've blogged. It's also been ages since I've caught up on my emails. Sorry everyone, but life has been crazy lately. Work is busier than ever as I'm trying to get a handle on my new job responsibilities. And in the middle of everything else at work, we decided to totally redesign our newsroom website. One good thing about that...I'm learning how to build and develop websites.
I'm also determined to get to the gym 3-4 times a week. So far, so good. I mean, the gym is IN MY OFFICE BUILDING. This should not be an issue (though I still have to talk myself into going every time).
I'm also trying to cook more often. I got a wok and some decent pans for Christmas. I'm on the lookout for recipes (so feel free to share!). I successfully made chili last week and my mom's chicken enchiladas this week. My ultimate goal is pie crust like mom and grandma. We'll see.
Here's a fabulous recipe that everyone should make immediately. Thanks Staci, for sharing! It's super easy, but be warned, it doesn't last long!
1 15.25-ounce can whole kernel corn
1 14.75-ounce can cream-style corn
½ cup sour cream
1 cup butter or margarine, melted
1 12-ounce package corn muffin mix
Preheat oven to 350 degrees.
Combine the whole kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into 9x13 inch baking pan.
Bake for 35-45 minutes.