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When there is a holiday in the middle of the week I get so messed up! I lose time, days runs together and all of a sudden the weekend is here! I drove down the road through Lynchburg today (made famous by the “hometown ingredient” also known as Jack Daniels) and by the look of the cars, motor homes, and motor cycles, summer vacation is into full swing! The JD parking lot was full to over-flowing and it was 101 degrees in the shade! Back at home we were finishing the week of with some awesome smoked pulled-pork given to us hot-off-the smoker by our neighbors, Kevin and Kathy. Kevin is an expert when it comes to running meat through his smoker. We are blessed to have such great neighbors! I wanted to have corn-on-the-cob with the pork but our corn isn’t quite ready. That means I had to buy a few ears at the grocery store. I kinda hate doing that because it generally is fairly old by the time they get, I buy it, and then we eat it. However, I recently received a video via email about an amazing way to cook corn-on-the-cob, shucking it at the same time and not leaving even one silk to clean off. Have you seen this video? I decided the best way to show you was for you to see the video:
Okay, seems too easy right? Cook the corn in the microwave for 4 minutes. I did 3 ears, 12 minutes. I was finishing up the rest of dinner so the time went fast.
Slice off the end … with my new very sharp knife, thanks to Cory and Ann
Shake off the husk, holding the silk and husk tight. Voila’! Perfectly shucked corn — not one silk to pick off. Here, I’ll show you again …
Cook in microwave 4 minutes per ear, cut off the end. Shake it loose.
I also read a review that you can roast it on the barbecue grill (in the husk) and then cut it, shake it, and it comes out clean. When our fresh corn is ready from the garden I will give it a try and let you know. In the meantime, this really works! How does it taste, you ask? The taste was very good considering I do think the corn was a little old. But the corn was cooked just right.
That’s all the excitement around here for this week! Many blessings for a safe and happy weekend. If you are reading through the Bible with me, we are in the middle of Psalms. I hope the reading is blessing you as much as it is blessing me! ~Catherine
It’s been a bit corny around here this week. We ended last week attending the National Cornbread Festival. During the course of that day a slew of corny jokes and quotes were tossed around like a pizza! Just in case you haven’t heard any corn jokes lately, let me share a few:
Okay, really, enough. All this corn has made me hungry for some real corn! I still have a bit of fresh frozen corn from last year’s garden. I have kept it hid in the back of the freezer for a corn emergency. My sous-chef dish-washing mom has a killer corn-off-the-cob recipe that includes butter and sugar. Need I say more? We feasted on the corn just as if it came straight from the garden. With only 3 of us eating we had more than half of it left. CORN CASSEROLE! As a kid I didn’t eat corn. How amazingly stupid. Anyway, corn casserole is one of my very favorite ways to eat corn since I came of age. The leftover corn made the most incredibly delicious casserole. My corn casserole recipe is an adaptation of Miss Daisy King’sCorn Pudding recipe. I met Miss Daisy in about 2006. I was absolutely taken by her wit, intellect and sheer charm. I bought a couple of her cookbooks and have been enthralled with her recipes ever since! Miss Daisy writes about culture and cuisine of the South. One of my very favorite recipes is her Five Flavor Pound Cake that easily puts all other pound cakes in second place!
Just in case you are also in a corny mood, here are a few other corn recipes I have posted this year. Mom’s Caramel Corn
Ecclesiastes 3:11-14 He has made everything beautiful in its time. He has also set eternity in the human heart; yet[a] no one can fathom what God has done from beginning to end. 12 I know that there is nothing better for people than to be happy and to do good while they live. 13 That each of them may eat and drink, and find satisfaction in all their toil—this is the gift of God. 14 I know that everything God does will endure forever; nothing can be added to it and nothing taken from it. God does it so that people will fear him.
Today’s Recipe: Creamy Fried Corn Recently I heard a radio interview with Joni Earickson Tada. At the age of 17, after a freak diving accident Joni became a quadriplegic. As a young girl just out of high school I remember seeing interviews with Joni. Forty years after her accident, in the recent interview she said that in those days and months after the accident as she lay paralyzed in the hospital and then a rehab center it was very easy to feel bitter and angry. However, she was able to move past that bitterness and anger by thanking God for just one thing when she woke up. That first day of thanksgiving she said she was grateful that her bed was by the window and that was all she could muster. Then she was thankful that the food was edible and hot the next day. Then she was thankful her nurse on duty was sensitive and pleasant. The simple list grew and grew. This morning I decided to make a Thanksgiving list. I started with the fact that although I have a cold right now, my throat isn’t as sore as yesterday. Then there is the warmth in the house, the food in the pantry, the warm water that flows from the sink and all the sudden my list filled a full page and I honestly was just getting started! It is in November that our country celebrates Thanksgiving Day, giving thanks for all our blessings, and a bountiful harvest. The timing is perfect to make those lists of thanksgiving giving thanks to God. 1 Chronicles 29:13 Now, our God, we give you thanks, and praise your glorious name.
Revelation 3:19-20 Those whom I love I rebuke and discipline. So be earnest, and repent. Here I am! I stand at the door and knock. If anyone hears my voice and opens the door, I will come in and eat with him, and he with me.
This is one of my favorite Bible verses. Often times you will see verses 19 and 20 quoted separately. But to me, together they make the whole picture. Many think the word repent means “to get your act together” or to “get religion” or “fly straight”; as if we could. Repentance requires taking in a whole new point of view; looking at it God’s way. God simply asks us to turn. This is the way we accept His gift. When we do, certain outcomes are promised. If we don’t, or we “turn back”, alternate outcomes are promised. Have a blessed week!
Cruise ship remembrances … Scallops with mushroom risotto, a dark chocolate tart, and pan fried chicken with gravy that was melt in your mouth delicious!
Today’s recipe is a favorite of mine that I developed when cooking for our bed and breakfast, Walnut Grove. I had several different corn pudding recipes but none cooked up just right. Some too dry, some too soupy. So, this one is just as I like it! It is a great side dish, very fast and easy. Your family will love it, your guests will ask for the recipe!
Corn Pudding Walnut Grove Style
2 cans cream-style corn (fresh or canned)
1 can whole kernel corn, drained
10 tablespoons all-purpose flour
½ cup sour cream
2 tablespoons sugar
2 tsp salt
½ cup (1 cube) butter, melted
1 ½ cups milk
6 eggs, beaten
Preheat the oven to 325 degrees. Butter a 2-quart casserole dish. In a large bowl mix the corn and flour with a wire whisk. Add the remaining ingredients and mix. Bake in the prepared dish for 1 hour. Yield: 12 servings
* Crushed saltine cracker crumbs can be added to the top before baking.
* Crushed Corn flakes make a nice top also.
It’s not unusual for the actual temperature in your oven to very wildly from the setting. To save your favorite recipes from ruin, invest in an oven thermometer, take your oven’s temperature occasionally, and adjust the setting accordingly.
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