O Lord, my heart is not proud, nor my eyes haughty; nor do I involve myself in great matters. Psalm 131:1
“We must admit that we spend more of our time concentrating and fretting over the things that can’t be changed — than we do giving attention to the one that we can change, our choice of attitude. Stop and think about some of the things that suck up our attention and energy, all of them inescapable: the weather, the wind, people’s action and criticisms, who won or lost the game, delays at airports.
Quit wasting energy fighting the inescapable and turn your energy to keeping the right attitude” Charles Swindoll
This is the time of year that we have access to great corn on the cob! Some comes from our own gardens, some from neighbors, the local farmer’s market and even the grocery store. Today we had our first fresh corn on the cob of the season. Our garden corn is not yet ready so I bought this corn at a local truck farm. It was so tender and delicious. As I was getting it ready to cook I got to thinking about how many times I have cooked corn and had it be too mushy, not done enough, or just plain tough. Then I learned a method of cooking corn that always turns out just right! This is very simple and many of you may already cook your corn this way. But if not, this is a tried and true cooking method.
Enjoy some fresh corn on the cob today!
|PERFECT COOKED CORN ON THE COB|
Remove husks, silk and ends, from each ear.
Rinse corn in cold water and drop into kettle of vigorously boiling unsalted water, making sure water completely covers corn.
Allow water to return to a boil. Immediately cover kettle and turn off heat.
Let corn stand in water 5 to 10 minutes.
Drain and serve immediately with butter, salt and pepper.