Marie Callenders Hush Puppies

Hush Puppies and a Husband Who Can't Cook: A Business Woman's Tale

It's been a whirlwind of a week. Conferences in New York, late-night flights, and early morning presentations. My tailored suit feels like a second skin, and my phone has become an extension of my hand. But amidst the chaos of closing multi-million dollar deals and navigating the corporate jungle, I find solace in the simple things. Like making hush puppies from scratch.

Sounds odd, doesn't it? A high-powered businesswoman unwinding with a down-home Southern recipe? But there's something incredibly grounding about the process. The rhythmic whisk of the batter, the sizzle of the oil, the warm, comforting aroma that fills the kitchen. It's a stark contrast to the sterile, predictable environment of boardrooms and conference calls. And, let's be honest, it's a welcome change from microwave dinners and takeout.

My husband, bless his heart, is brilliant in the courtroom, but in the kitchen? Let's just say he's better off sticking to legal briefs. He once tried to make scrambled eggs and ended up setting off the smoke alarm. So, cooking has become my domain, a small act of rebellion against the constant pressure cooker of my professional life.

Tonight, I craved comfort. Not the five-star restaurant kind, but the kind that comes from a warm kitchen and a familiar smell. Hush puppies. Crispy on the outside, fluffy on the inside, little golden nuggets of pure deliciousness. I found a recipe for Marie Callender's and decided to give it a whirl. The ingredients were simple, the instructions straightforward. Even my culinary-challenged husband could probably manage it (though I wouldn't risk it).

The mixing was therapeutic, a welcome break from spreadsheets and sales forecasts. As I combined the eggs, water, and onions, I felt the tension of the day slowly dissipate. Adding the cornbread mix, I imagined myself not in my sleek, modern kitchen, but in a cozy farmhouse, surrounded by fields of corn and the gentle hum of crickets. It was a fleeting fantasy, but a welcome one nonetheless.

The frying was a bit more challenging. My usual go-to is a deep fryer, a small appliance that’s saved me countless hours (and cleanups). But the recipe called for a saucepan, and I wanted to stay true to the original. It took a little maneuvering, a few near-splashes of hot oil, but I finally got the hang of it. The hush puppies puffed up beautifully, turning a golden brown, their irresistible aroma permeating the entire house.

As I plated them, I couldn't resist sneaking a bite. The crispy exterior gave way to a soft, fluffy interior, a perfect balance of textures and flavors. It was exactly what I needed. A small taste of home in the midst of the concrete jungle.

My husband, drawn by the smell, wandered into the kitchen, a look of surprise on his face. “You made hush puppies?” he asked, incredulous. I smiled, a sense of satisfaction washing over me. “Yes,” I said, “I did.”

We ate them together, perched on stools at the kitchen island, the silence broken only by the occasional “Mmm” and the clinking of forks against plates. It wasn't a fancy dinner, but it was perfect. A simple reminder that even amidst the hustle and bustle of life, there's always time for the simple pleasures. The things that ground us, the things that bring us comfort. Like hush puppies, a husband who appreciates them, and a moment of peace in a world that never stops moving. And maybe, just maybe, next time, I'll even let him try his hand at cooking. But maybe not with eggs.

Step-by-step

• In mixing bowl combine eggs, water and onions. Mix well.
• Add Marie Callenders Corn Bread Mix. Mix until well combined.
• In large heavy sauce pan heat vegetable oil (2 inches deep) to 350? to 375?.
• Use a spoon or small scooop to portion hush puppies.
• Dip spoon (or scoop) into the hot oil and scoop the hush puppy batter and drop into the hot oil.
• Fry until crisp and golden brown on all sides, turning frequently.
• Lift out with a slotted spoon onto a paper lined baking sheet.
• Serve piping hot with coctail sauce or buttermilk dressing.
• To keep warm, place baking sheet in a 200? oven til ready to serve.