Lazy Sourdough Pumpkin Bread

I was too lazy to replenish my whole wheat flour container by going down into the cellar chest freezer to scoop it, so I made bread with the amount of flour I had left in the kitchen. I took my two wide mouth mason jars of refrigerated super soupy sourdough starter and emptied them into my big green mixing bowl, I added two cups whole wheat flour, about one and a half cups coarse grind cornmeal, two cups of rolled oats, one and a half cups of pumpkin and a cup of dried sweetened cranberries. I mixed it with a tablespoon of kosher salt, and let it sit overnight. It rose a little. This morning I shaped it and set it to rise in my assortment of five greased tiny cast iron frying pans. I baked them in my preheated oven at 450 for 35 minutes. They were dense resembling Irish soda bread, as I suspected they would be but toasted up fine. This bread is good with the usual suspects: margarine, peanut butter, jam, honey, chicken salad, eggs, apple sauce.

My latest craze is fried plantains. They are three for a dollar at the Dominican market and they are fast and nutritious. I don't deep fry them, instead I slice them and stir fry them. They turn to gold coins, and blacken quickly. Delicious! I salt them. They would be great with collard greens and kidney beans. I'll try that next.

The Macoun apples are to die for. I ate one when I got into bed to read last night (at 7:30PM).