“Keep not settling.”
Since relocating to the ever crowded space of London I have continued to work as a temporary worker, in fact my CV is starting to look like a pick’n’mix of industries and this was never apart of the plan when I left my last permanent job almost five years ago.
I have slowly and surely expanded my skills in ways I could have never done if I had stayed where I was. Yet returning to the industry I actually wanted to work in has evaded me and this is where the difficulty of striving for growth and expansion has to be tempered. There are countless inspiring quotes about being motivated and not settling, yet moving forward in a career is never simple or clear and sometimes the path is very very murky and decisions don’t often give you much time to figure out the right choice.
Approaching my late twenties means I should at least be on the path to where I want to get and getting there means a pinch of luck you don’t know you have until you land on your feet and say ‘I made it.’ If you have any tips or words of wisdom on what helped you keep moving forward and not settle, I would love to know. I imagine in the haze of eating too much ahead of a new year things like this might be on a lot of people’s minds.
Cornbread is as Southern as Pecan Pie and Po Boys and having spent the majority of my time in those Bible belt states I have had the luxury of eating cornbread. In fact the night I tried it was at a friend’s chilli cook off and there were three different type of cornbread brought along.
So after eating the plain cornbread with the variety of chilli’s, potato salad, greek salad, buttered bread atop my plate incapable of fitting in the other two. Word had gotten round though, that I hadn’t tried cornbread before this fateful day and it was insisted I try the cheesy cornbread and spiced cornbread too, under pressure and not wanting to be rude to my Southern hosts I tried the other two options. All of this before finishing with amazing banana pudding too. Needless to say, cornbread makes me think of cold November nights and too much chilli. It also is perfect for a recipe like the one below where it’s flavor shines with the addition of sage.
Cornbread Sage Stuffing
Adapted from Food Network
2 tablespoons butter
1 onion, finely chopped
Handful sage, roughly chopped
5 cups cubed cornbread
1/4 cup cream
1/4 cup chicken stock
Preheat the oven to 190ºC/375F.
Place the cornbread in a large bowl and set aside.
Melt the butter over low to medium heat and add the onions, stirring to combine. Cover and cook for 15 minutes, stirring occasionally to ensure the onions don’t burn.
Once golden and slightly caramelized add the sage and stir through. Cook for a further minute than place on top of the cornbread.
Place the egg, cream and chicken stock in a bowl and stir to combine. Pour over the cornbread and combine until well mixed.
Place in your baking dish and bake for 30 minutes until browned on top.