Yesterday afternoon I decided that I wanted to do something fun, so I suggested that we go to Nature's Fresh Northwest to get a treat. Jean, Kelly and I piled into the car, each with a budget of $5 to buy whatever took our fancies. I was like a kid in a candy store, wandering from section to section. Eventually we all settled on our choices:
- Kelly: One slice Chocolate Raspberry Cake
- Jean: One whole wheat bagel, one olive bun
- Phin: One half-pound tub of Kung Pao Tofu, two ears of California Sweet Red Corn
What inspired me to get the corn was a recent viewing of a Nero Wolfe television episode, Murder Is Corny, in which Nero Wolfe extolls the virtue of roasted corn on the cob. Of course, he requires that his corn be picked hours before consumption, and has other culinary restrictions, but I figured it would be fun to try oven roasting anyway.
A quick search of the web revealed a recipe, if you can call it that, since it's so simple. My verdict: this is the only way I'll prepare corn on the cob in the future. It tastes so much better than boiling. Jean tasted it and agreed. "It's moister," she noted.
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