Cornbread and Red Zinger

I forgot to mention that a week ago I went over to GM's apartment to have dinner and watch a movie. I brought a salad and made the Honey-Citrus Asian Salad Dressing from the Cook Something cookbook that RP gave me. It's very good and low in fat, since it only has 2 tablespoons of peanut oil for 3/4 of a cup of dressing. After dinner, we saw the Triplets of Belleville, which was a strange, but entertaining, but animated French film.

Saturday, a cable guy brought my new HD DVR/cable box, so I can look at the high definition channels (and record them, like any other DVR). The high definition channels are just gorgeous, especially the Discovery Channel. They are broadcasting the Olympics in HD, but there seems to be a delay before they broadcast the coverage.

I made cornbread today, using a recipe in the Joy of Cooking. I liked it. I only put one teaspoon of sugar in it, when the recipe called for 1 to 2 tablespoons. That sounds almost sweet enough to be yankee cornbread to me. I might try 2 teaspoons next time.

I also tried my pitcher of iced Red Zinger that I made yesterday. It's not quite as good as what Pyewacket (RIP) used to make, but I'm happy with it. They key is to chill the tea before you serve it, so the ice doesn't dilute it and you have to sweeten it with Sugar in the Raw after you pour it in the glass over ice. The Red Zinger is acidic enough to dissolve the sugar, unlike most iced teas. If you sweeten it when it's hot, it doesn't taste very good at all.