I've been craving sorghum lately, that thick sweet slow-pouring lava flow of dark mineral richness.
I ate it when I was growing up, the syrup stirred with a pat of butter and slathered over biscuits. A little goes a long way -- it's dark, smoky, fortifying.
I couldn't find sorghum at the market so had to substitute molasses this morning. Close...but I'll still keep looking.
Sorghum is a crop that does well in these parts, and I'm slowly looking into it more. The grain type is said to make a nutritious flour. I'd like to find some or make some and experiment with it to see how to best incorporate it. Sorghum syrup hails from the deepest of my Deep South roots...my Grandpa's working mules were named Sog'rum and M'lasses.
Nothing deep to report here....just cleaning up from the momentary drop biscuit-fest and the jolt of liquid iron I think I needed (there are mixed reviews on the healthfulness of molasses and sorghum, but with such a long tradition in the South, I'll stick to my forbears' ways as regards this subject...and polish off the test subject with enthusiasm!) A little goes a long way...only a few bites, and I'm full. And now for a moment or two on the back porch, just me and my hot mug of Constant Comment...ah :)
A perfect start to a day off...and a new year...
hope you're enjoying your day!
Happy New Year to all :)