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Joy and Sunshine

Joy Loving talks with WMRA's Martha Woodroof about why Virginia should go solar. College towns like Harrisonburg should solarize, she says. (Oh, and this also involves a spoonbread recipe.)

Here's the Solarize Harrisonburg website.

And here's how to make that spoonbread which comes up in the conversation:

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Spoon Bread recipe*:

5 Tblsp butter                    2 cups boiling water

1 cup water-ground corn meal      1 cup cold milk

1 tsp salt                        4 eggs

Heat oven to 425 degrees.  Put butter in a medium-sized earthenware or glass baking dish and place in oven to melt while you prepare the batter.  Combine corn meal and salt in a mixing bowl and stir in boiling water until smooth.  Let stand several minutes, then stir in milk.  Add the eggs, one at a time, beating hard after each addition.  Stir in melted butter last of all.  Pour batter into the hot baking dish and bake 25 to 30 minutes.  Serve hot, right from the baking dish, with plenty of extra butter.  Serves 4.

*From The American Heritage Cookbook and Illustrated History of American Eating & Drinking, by the editors of AMERICAN HERITAGE, the magazine of history, Publisher American Heritage Publishing Co., Inc, Distributor Simon and Shuster, Inc, Copyright 1964.

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(webtext: tw)

Marth Woodroof has retired from WMRA and is now spending her time as a full-time writer and published author.
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