Making the Best

Sometimes, its one of those days.
Some days I look around and I can't decide where to start.  I decided to wrap up a few jobs.
In my trip to the hardware store, I came up one item short and the pipe I bought shifted and cracked the windshield.
One item short of one job finished, I decided to weed, always a job that needs doing.  Ten gallons of weeds was the high point.  The low point was my decimated pea patch. 
Another varmint has gotten into the garden.  Its too late to replant peas, but I put cages around the sunflowers that remained and planted more and caged them too.
A low pressure system rolled in and all the kids in the neighborhood began to bicker.
I overdrew the checking account.
I double booked my Monday.

But then my husband rolled in with six catfish on a stringer and an infectious smile.  We called friends and neighbors and had a fish fry.  Someone brought a salad and drinks.  I pulled leftover sides from the fridge.  My son found the recipe for his favorite, hush puppies.  "One of those days" ended on a happy note.
Hush puppies make a fish fry complete.  We fry fish outdoors, over a propane cooker, in a wok.  It keeps the house cool and the fish smell outdoors.  We cook the hush puppies first, once the heating oil temperature regulates, and keep them warm in the oven until the fish is finished.

Hush Puppies:

• 1 c. flour
• 1 c. cornmeal
• 1 small onion, chopped fine (1/3 cup)
• 1/3  c. sugar
• 1 t. salt
• 2 t. baking powder
• 1/2 to 3/4 t. freshly ground pepper
• 3/4 c. buttermilk
• 1 beaten egg

1. Mix the dry ingredients together.
2. Add the wet ingredients and combine completely.
3. Let the batter rise for 30 minutes.
4. In small batches, drop by teaspoonfuls into 350 degree peanut oil. Cook until light brown.
5. Keep in a 200 degree oven until serving.