- Hiram and I were bummed that we had to stay in Iowa rather than go to Family Camp in Idaho’s panhandle last week. But we were delighted when Mother Nature brought mountain air and weather to us for the entire week.
- Over the past week, our supper menus have consisted of smoked turkey and sweet corn, BLTs and sweet corn, and grilled chicken breasts with sweet corn. One night we had sweet corn and sweet corn. Hmm…can you see a theme developing?
- Did you know the government is working on anti-survelliance clothing that masks a person’s body heat? If they can do that, shouldn’t they be able to eliminate hot flashes in women going through menopause?
What are you eating with sweet corn this week?
We LOVE sweet corn at my house! My current favorite is to roast it on the grill. After it cools I cut it off the cob and mix it with diced tomato, minced shallot and cilantro (or basil – I have a bumper crop this year). I toss that with a rice wine vinaigrette. If I want to make a meal of it I add feta cheese crumbles and/or avocado for protein and fat.
Oh, Lorna, that sounds delicious. I’ll have to try that once we tire of corn on the cob. That day hasn’t come yet, but it will. Thanks for the idea! Jolene