I’m a eating a hot meal for the first time in almost two weeks—at least, the first time cooked in my own cottage kitchen, which has been an oven in and of itself. It’s gone from HHH—the abbreviation every New Englander knows, Hazy, Hot, and Humid—to TDCWFJ—that’s my own abbreviation for too damned cold and wet for July. Of course, it’s only one day, and I do not expect—are you listening, weather gods?—it to last. But I am already wishing for the heat back. Except for the fact that I was able to turn the real oven on today.
This will sit nicely on the counter for a few days with little damage. What more could you want? As with all moist foods, the microwave at low temp does a nice job of reheating, but it scarcely needs it. The yellow cornflour gives a yellow color when you use white cornmeal; white cornflour can also be used. Serves 12 generously.