152: Boner Juice

We start the show right off with the announcement of some of our listener/friends coming to join us soon! Expect more details on the upcoming JanuaRHI (copyright Butch Rosser 2009) soon. Victoria comes up with a couple great “of love” reality shows and we ask all of you what way you would want to die: Shot in the face or beheading by samurai sword? Thoughts coming out of some podcasts I listened to this week includes using the moon as a prison colony, Whether the phrase “boner juice” has a place in conversational English and the curse of the phrase “I’m not here to make friends. I’m here to win.”

We pick apart sexual labels thanks to Marina and Dr Boyfriend on I Love Lard. Victoria follows that deep conversation up with 11 Things Wal-Mart Has Banned. Victoria has stories from her Sexual Harassment Training at work and apparently the Tower of Babel was blasphemous but the Hubbel Telescope and skyscrapers are just fine. Victoria gives us some recipes and we go through the game of the week and send you off to enjoy your week. This lands you squarely in the 66:15 range. Enjoy!

Recipe Of The Week:

Firecracker Cornbread

3 tablespoons butter
1 teaspoon red pepper flakes
1 cup all-purpose flour
3/4 cup cornmeal
1/4 cup brown sugar
1 tablespoon aluminum-free baking powder
1 1/2 teaspoons kosher salt
1 cup buttermilk
1 large egg
1 1/2 cups corn, fresh (or at room temperature if previously frozen)

more butter for drizzling (optional)

Preheat your oven to 350F degrees, with a rack in the middle.

Just before you make the batter, in a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin (I have an enameled cast-iron one that is perfect) or equivalent baking dish. Place in the hot oven.

In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, and corn. Pour the wet ingredients over the dry and stir until just combined. Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 – 40 minutes or until the edges are golden and the center is just set. Remove and drizzle with a bit of melted butter (optional).

Makes 10 slices.