To celebrate the summer solstice, I made sunny yellow cornmeal “mush” with blackstrap molasses for breakfast this morning.
We are enjoying an overwhelmingly beautiful bright sunny yet not-to-hot day here in central Massachusetts.
The garden is soaking up the sun and growing with leaps and bounds, our moods are sunny, and all is right with the world. The only downside to the solstice is that we are now on the other side of curve and the day length will begin to decrease every day until the winter solstice.
Mush is something my mom used to make for us as kids. It is real down-home comfort food and it is an excellent way to use excess grits or polenta (which are the same thing). I love and adore blackstrap molasses so I use this on mush and pancakes.
Cornmeal mush with blackstrap molasses (gluten free too!)
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