REMINDER — Bette’s Foodie Happy Hour!

Please register for our weekly wellness check for global newsies featuring a recipe swap and T-day tips on how we communicate with broken people — Tuesday, Nov. 21, 12 pm PT

***Registration for Bette’s Weekly Happy Hour on Tuesday, Nov. 21, 12 pm PT is below the paywall. It’s less than an hour away! Please consider joining our vibrant pro-democracy community by taking out a membership.***

Those who submit recipes to bettedangerous/gmail — I will round them up and do a post with Bette members holiday favorites.

Here is one for members that it is a Heidi holiday classic:

My World Famous Krabby Mushrooms, or the Comfort of Imperfection

If you have time before we meet a noon PT, please read my latest with Peter Pomerantsev, cuz I’m itching to chat about it.

‘Fighting Criminal Networks’ — Peter Pomerantsev Rallies Democracies to Embrace New Tools of War

And here are more recipes for a yummy democracy:

If you missed our Pepper Pep Talk at Bette’s Happy Hour, here is my recap:

Democracy’s Winning Streak with David Pepper — ‘There’s a Timetable for Democracy’

In the days we have before Thanksgiving, I thought it would be sweet if we swapped a few recipes for both food and political combat prevention at Thanksgiving dinner. I also want to tell you about a rock star I met on Saturday, who played Rachmaninoff in a surreal gold dress and matching stilettos with goddess level prowess.

Jen’s Cornbread Casserole

And here is a recipe that I particularly love. It’s old school and can be easily modified for the dairy free contingent:

Jen’s Cornbread Casserole

1 can - or 14.75 oz. creamed corn

1 can - or 15.25 oz. whole kernel sweet corn, drained

8.5 oz. Jiffy corn muffin mix (box)

2 eggs

1/3 cup sour cream

6 tbs melted butter

1 cup cheddar cheese, shredded

*For slightly sweeter casserole … add 1-2 tbs granulated sugar to the mix.

***I add an optional cupish of almond milk to make it extra juicy and replace butter, cheese, and sour cream with dairy free alternatives but you do you… this recipe is full-proof.***

Oven

• Preheat oven to 350 degrees.

• In a large bowl, combine all ingredients. Be sure to drain the whole kernel corn. Mix all together.

• Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.

• Bake uncovered for 45-50 minutes.  Until toothpick comes our clean. (I do 350 for 25 min; 375 for another 20ish)

• Let stand for 5 minutes prior to serving.

And here is a photo of the Weinachtsstollen I have been baking with my family. It’s a German sweet bread and making it is no joke:

Okay my friends, can’t wait to see you in the squares!

PLEASE REGISTER HERE…