Peel and coarsely cube five giant (or ten small) sweet potatoes. Add to a pot with a stick of butter, 1.25 cups light brown sugar, a half cup of water, salt and pepper. Simmer on medium around 45 min, stirring occasionally, until potatoes are soft and syrup has thickened to a glaze.
Scrub and slice two large bunches of carrots. Add to a pot with a stick of butter and a cup of maple syrup. Simmer on medium around 30-45 minutes, uncovered and stirring occasionally, until carrots are soft and syrup has thickened to a glaze. This can bubble away on the back burner without much attention
Adapted from “Baking Illustrated”. Preheat oven & baking pan at 425ºF. 120 g (1 cup) yellow cornmeal 120 g (1 cup) all purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 4 tsp. (Tbl.?) sugar 1/2 tsp. salt [whisk together, form a well] 1/2 cup melted butter 2 lg. eggs 1 1/2 cups milk
Adapted from BonAppetit. 9 ears of corn: cut the kernels off 3 ears; grate the kernels off 6 ears. Break corn cobs in half, and place them in a large pot with 2 c. milk, 1 c. cream and bring it to gentle boil. Saute 1 chopped onion, 1 grated carrot, grated corn in 2T
3? lbs. small red potatoes, chunked, boiled in salted water ’til tender chopped: red onion scallion sweet pickle whisked: 3/4? cup mayonnaise 1/4? cup sour cream 3? Tablespoons cider vinegar (big ol’ splash) 1-2 Tablespoons celery seed salt pepper Combine potatoes, chopped veggies, dressing. Toss in a large bowl. Devour.