Beans and cornbread. Added braised @localrootsnyc collard greens using The Kitchenista’s “how to make a pot of southern greens” recipe. Pressure cooked pinto beans with stock and onion.

Baked a mini cornbread in this 6” cast iron skillet and used the toaster oven because it’s still 90 degrees here. It doesn’t bake evenly, but it gets the job done without getting in a fight with our AC.