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Merry Christmas, people! / ARRESTED DEVELOPMENT and THE OFFICE / Kenny Rogers Roasters Corn Muffins

MERRY CHRISTMAS, EVERYONE!

Dinner at Dave’s was the usual FULL affair… we think Auntie Grace outdid herself with at least five different kinds of meats, two veggie dishes, and some fruit / dessert. While our parents and their friends talked, we watched DVDs of ARRESTED DEVELOPMENT and THE OFFICE. Certainly funny, especially given “loser” characters! Weird dysfunctional family in one, and a bizarre office environment in the other! Talked about plans for tomorrow, and Dave mentioned that it’s easy to catch up on life here if he reads my blog since I post in great detail. Hey, the detail DOES come in handy sometimes! Jon thinks I blog everything – not true – and was rude about it… ah, brothers! We thanked Uncle George and Auntie Grace when we left, and she even gave me a tin of cashews to take home: very nice lady, indeed! Mom gave us some money from Uncle Sam’s mom – $40 each in red envelopes – and even Grandma got some! On the way home, Jon and I amused ourselves by playing weird music for Grandma – according to him, she definitely didn’t like the Boredoms this morning, and wanted him to play more “peaceful” music. That ain’t gonna happen with Japanese noise music! 😀

Kenny Rogers Roasters Corn Muffins

He knows when to hold ’em, and he knows when to fold ’em. And lately, he’s been folding ’em quite a bit as Kenny Rogers Roasters restaurants across the country have bolted their doors for lack of interest. Looks like that whole “home meal replacement” thing hasn’t worked out too well for this fire-roasted chicken chain. But that doesn’t mean that Kenny didn’t know how to make awesome corn muffins that are served with every meal. And since it’s becoming harder and harder to find a Kenny Rogers Roasters outlet, we have no choice but to duplicate these at home if we want to re-create this part of the Kenny experience.

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs, and salt in a large bowl.
3. Add flour, cornmeal, and baking powder and blend thoroughly. Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top. Makes 12 muffins.

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