Making summer travel more affordable

Summer is peak travel season. Whether vacationers plan to travel internationally or domestically, they can expect to pay top dollar as they head off for parts unknown.

Much has been made of inflation over the last year-plus, as the cost of seemingly everything has risen considerably since early 2022. And the cost of travel has seemingly increased by an even greater percentage than the cost of groceries. Data from the U.S. Bureau of Labor Statistics' Consumer Price Index indicates the cost of airfare increased by more than 25 percent between January 2022 to January 2023.

Though travel has never been inexpensive, the rising costs noted in the Consumer Price Index have scared many consumers into staying home, However, consumers who want to travel but don't want to break the bank can try various strategies as they seek to get out of the house this summer.

· Travel domestically. With airfare costs skyrocketing, now might not be the most budget-friendly time to travel overseas. Thankfully, wouldbe vacationers can still get away. Average gas prices in early spring 2023 hovered around $3.43 per gallon, which is nearly $1 less per gallon than the year prior. By driving to their destinations, vacationers can save substantial sums of money and also maintain greater control of their trips, something that isn't always so easy in an era marked by routine flight delays and cancellations.

· Change your timeline. If a faraway dream destination beckons, travelers might still be able to make it work if they have the flexibility to alter their timelines. Rather than taking a Monday through Friday off from work, consider starting and ending a vacation in mid-week. It's generally less expensive, and sometimes significantly so, to fly mid-week compared to flying Friday-Monday.

· Cash in your credit card points. Another way to ensure summer travel doesn't put a big dent in your savings is to utilize cash back rewards or airline miles linked to your credit card account. If you have a lot of cash and/or miles saved up, the coming summer of expensive travel could be the ideal time to use them.

· Consider a homestay over a hotel. Homestays, which includes bookings through sites such as Airbnb and VRBO, are typically much less expensive to book than hotel rooms. But homestays also save travelers money on food, as many listings feature fully operational kitchens that can help travelers avoid dining out three times per day over the duration of their trips.

Travel is a significant expense as consumers continue to confront sharp increases in prices on various goods and services. However, it's still possible to vacation without breaking the bank From Metro News

Batter up! How corny can you get with cornbread?

By Carol Smaglinski

Remember radio personality Garrison Keillor of Prairie Home Companion back in the day?

He said a lot, but here’s one: “Sex is good, but not as good as corn, fresh sweet corn.”

Well, that's his opinion.

With corn, the best is fresh off the stalk. With shucked corn, with each hour that flies by, the sugar content converts to starch and its sweetness is diminished. Never, never purchase corn that has been shucked as that ear of corn will deteriorate rapidly.

One traditional item is cornbread often served with a big bowl of scrumptious pinto beans, also known as Mexican red beans.

There are no clear-cut rules when making cornbread, which can be a breeze, so don’t just save it for the chilly holidays. There is a cornucopia of different recipes using cottage cheese, jalapeno peppers, green chilies, sour cream, buttermilk and on and on.

However, here is something to consider. When mixing the cornbread batter, because of the large and coarse granules of the cornmeal, it takes longer for it to absorb the liquid. To ensure uniform absorption and avoid annoying lumps, add the liquid slowly making sure that it is thoroughly incorporated.

Take a break and let the batter relax for about 5 minutes before baking. This little “nap” will allow the starches in the cornmeal to swell and soften up. The batter can then be adjusted if needed with a bit more liquid.

Later, while the cornbread is baking in the hot oven, the starches in the cornmeal will bind the batter. During that time, the liquid will produce steam and will be trapped by the starches and the bread will lighten up. Because these starches are somewhat like glue, your best bet is to use a well seasoned pan, such as a cast iron skillet.

Tc guarantee that the cornbread won’t stick to the sides and bottom,make sure that the if you choose a skillet, it must be well oiled. The oil on the bottom of the pan will enter the porous cooking surfaces, giving them a slick finish and will prevent any rust from forming.

Be sure to season the pan initially. Simply brush the cooking surfaces with a generous amount of flavorless vegetable oil. Put the oiled empty pan in an oven heated to 250 degrees for about 60 minutes. Shut off the heat, but leave the pan in the oven overnight. The next day, wipe off the excess oil with a paper towel. After each use, rinse the pan with water, dry it by wiping with an oil-soaked paper towel. Here’s a new variation of corn bread with red pepper giving the cornbread added spunk.

Cornbread with Red Bell Peppers

2 medium red bell peppers

1-½ cups cornmeal

½ cup all-purpose flour

2 Tbsp. sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 large eggs, lightly beaten

1 cup buttermilk

2 cups sweetened condensed milk

3 Tbsp. butter, melted

Set the oven at 400 degrees. Cook the red peppers in boiling salted water for just a minute. Drain, core seed and finely chop. Sift the dry ingredients together into a large bowl. Combine eggs, buttermilk, and a cup of the condensed milk in another bowl. Stir the liquid into the dry ingredients. Stir in the chopped peppers and melted butter. Let sit for about five minutes.

Then, pour the batter into a lightly buttered 9 by 13-inch cake pan, and drizzle the remaining condensed milk over the top of the batter, taking care not to allow the milk to build up in the corners. Try not to tip the pan.

Bake until set and golden brown, 25 to 30 minutes.

By Steve Gust