Even though the sale at l.a. Eyeworks was way back in October, the L.A. Times did not see fit to print this until today, November 16. There was just too much in the way of election blather that got in the way of a good cartoon making its way to their pages. So what if we had the most historic election in 40 years? What does that have to do with the more important issue: my covering the grand tradition of the yearly SALE? Then there are these:these are cheddar-bacon cornbread muffins. Yesterday morning, I made cheddar-bacon muffins from a muffin cookbook, which were okay. My genius husband, who knows a good thing when he tastes it, said, "These are okay, but cornbread with cheddar and bacon with poached eggs on top would be better." Thus inspired, this morning I hopped to it. And yes, before I could lovingly photograph the whole eggy-cornbread supreme, in a way that that gal at smitten kitchen would, they were just gone. GONE! I would post the recipe, but that would mean y'all would have to mail-order Martha White cornbread mix the way I have, since it is only available south of the Macy-Dixie Line. Just know this, my friends, and know it well: in a true cornbread recipe, there is no room for sugar. Far too many Yankees have the deluded misconception that cornbread is caky, and that may be the true reason that, as Abe Lincoln put it, the bonds of affections were strained. Got it? Caky cornbread trumps the slavery issue. Okay, maybe not, but I have to say there is nothing like an over-sweetened caky cornbread muffin, like the one I mistakenly ordered in a New York City coffeeshop many years ago, to make you realize how poorly the North had interpreted a simple and delicious concept. Not saying slavery was a simple and delicious concept, by no means. But let us remember, we are not enemies, but friends. Bon appetit!