Oklahoma! Where the chicken-corn pudding comes sweeping off the plate!
Oklahoma has a state meal, and this isn’t it. The last time I contemplated the heart-attack potential of the state meal – black-eyed peas, chicken fried steak, cornbread, corn on the cob, okra, strawberries, sausage and gravy, barbeque pork, squash, biscuits, grits, pecan pie — I swallowed hard and made pecan pie muffins instead (last seen here with To Have Heroes). I should do this again, and so should you, as they were really good.
Only after my chicken-corn pudding was in the oven did it occur to me that I’d essentially averaged my two dishes from New Mexico (chicken enchiladas and corn pudding, last seen here with Breaking Blue), and I would argue that tackling a radically different pudding paradigm justifies the experiment. I found a band by accident: this very odd incident reminded me of the existence of the Starlight Mints, and it turns out that former mint Allan Vest is working on new projects (official site). We’re going to take a look at what those projects might be. But first, preheat your oven to 350. Read the rest of this entry »
