On Thursday, January 23, 2014 1:23:04 PM UTC+10, DreadfulBitch wrote:
> On 1/22/2014 7:11 PM, Brooklyn1 wrote:
>
> > it's far better to microwave or grill
> > corn.
>
> How do you microwave corn on cob? In its husk? If not, wrapped in
> something?

In the husk is fine. Maybe a couple of minutes for 1 cob. Longer for more. Peel and eat. If you want to grease and salt your corn, you can do it after peeling. If you want to do that before you cook it, then you want to cook in a covered dish. Husked will work, too. This also dries them out a bit, so start with very fresh juicy corn.

In the husk works fine in a regular oven (takes longer, www tells me 30 minutes at 350F). Husked works, too. The kernels will scorch a bit, so if you don't like that, leave the husks on. Again, husked dries them out a bit. I prefer unhusked.

"DreadfulBitch" > wrote in message
...
> On 1/22/2014 7:11 PM, Brooklyn1 wrote:
>> it's far better to microwave or grill
>> corn.
>>
> How do you microwave corn on cob? In its husk? If not, wrapped in
> something?


http://www.youtube.com/watch?v=yE3SXjTw5Jo

"Cheri" > wrote:
> "DreadfulBitch" > wrote in message
> ...
>> On 1/22/2014 7:11 PM, Brooklyn1 wrote:
>>> it's far better to microwave or grill
>>> corn.
>>>
>> How do you microwave corn on cob? In its husk? If not, wrapped in > something?
>
>
> http://www.youtube.com/watch?v=yE3SXjTw5Jo

I'll definitely do that.

There Is something to be said for roasting it, when the kernels start to
get brown, yum.

Greg

DreadfulBitch > wrote:
> On 1/22/2014 7:11 PM, Brooklyn1 wrote:
>> it's far better to microwave or grill
>> corn.
>>
> How do you microwave corn on cob? In its husk? If not, wrapped in something?

I used a large flat corning ware pan with glass lid. Wet It down, with a
bit of water drops on bottom.

Greg

On 1/23/2014 2:34 AM, gregz wrote:
> "Cheri" > wrote:
>> "DreadfulBitch" > wrote in message
>> ...
>>> On 1/22/2014 7:11 PM, Brooklyn1 wrote:
>>>> it's far better to microwave or grill
>>>> corn.
>>>>
>>> How do you microwave corn on cob? In its husk? If not, wrapped in > something?
>>
>>
>> http://www.youtube.com/watch?v=yE3SXjTw5Jo
>
> I'll definitely do that.
>
> There Is something to be said for roasting it, when the kernels start to
> get brown, yum.
>
> Greg
>
I love it grilled. Soak the corn in cold water so the husk doesn't burn.

Jill

On Thu, 23 Jan 2014 08:17:40 -0400, wrote:

>On Wed, 22 Jan 2014 21:23:04 -0600, DreadfulBitch
> wrote:
>
>>On 1/22/2014 7:11 PM, Brooklyn1 wrote:
>>> it's far better to microwave or grill
>>> corn.
>>>
>>How do you microwave corn on cob? In its husk? If not, wrapped in
>>something?
>
>Leave the husk on, microwave about 3 - 4 minutes, remove, cut off stem
>area and the cob will drop out of the husk, good to go.

I simply shuck back the husks and I have a nice cool handle.

I cut off the tips of the husks just to the tip of the cob. I slice
off the stem end staying about 1/2" from the cob. You can easily feel
where to slice. Then I remove like four or five husks to render less
bulk. Then I run tap water into the tip and let it drain a bit. Then
microwave about four minutes per ear on high... 4 ears, 16 minutes...
really depends on the power of your particular nuker, the size of the
ears, and how one likes their corn. Some folks say they skin back the
husks, add butter and seasoning and then push the husks back and then
microwave... I tried that once, not worth the mess. The times I light
my grill I might grill shucked corns, but I prefer microwaved... been
microwaving corn for some forty years... also with microwaving all the
silks skin back with the husks.

On 1/23/2014 12:32 AM, Cheri wrote:
>
> "DreadfulBitch" > wrote in message
> ...
>> On 1/22/2014 7:11 PM, Brooklyn1 wrote:
>>> it's far better to microwave or grill
>>> corn.
>>>
>> How do you microwave corn on cob? In its husk? If not, wrapped in
>> something?
>
>
> http://www.youtube.com/watch?v=yE3SXjTw5Jo

Excellent video, thanks, Cheri! Not only does it produce good tasting
corn on the cob, but also a really good way to shuck it! Awesome!

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

On 1/23/2014 6:39 PM, DreadfulBitch wrote:
> On 1/23/2014 12:32 AM, Cheri wrote:
>>
>> "DreadfulBitch" > wrote in message
>> ...
>>> On 1/22/2014 7:11 PM, Brooklyn1 wrote:
>>>> it's far better to microwave or grill
>>>> corn.
>>>>
>>> How do you microwave corn on cob? In its husk? If not, wrapped in
>>> something?
>>
>>
>> http://www.youtube.com/watch?v=yE3SXjTw5Jo
>
> Excellent video, thanks, Cheri! Not only does it produce good tasting
> corn on the cob, but also a really good way to shuck it! Awesome!
>
Yes, that was fun! I wish I could still eat corn. <sigh>

Jill

On 1/23/2014 1:35 PM, Brooklyn1 wrote:
> also with microwaving all the
> silks skin back with the husks.
>
That might be the best part, no silk to deal with!

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:

> The post about the crystal cake holder got me to thinking. I have had a
> variety of things over the years that sounded like a good idea but then I
> never used them. Or used them very little.

> Butter dish. Nobody uses that kind of butter on bread or toast. If they do
> use it, it is some sort of soft spread.

> So... Have you had stuff like that? Sounded good when you got it but then
> discovered that you didn't need it?

The only thing we have like that is an egg slicer. Used it for the first time
quite recently to make salade nicoise at home. Then I found out there were
salade nicoise authenticity battles. But somehow canned tuna was "authentic."

In article >,
says...
>
> On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:
>
> > The post about the crystal cake holder got me to thinking. I have had a
> > variety of things over the years that sounded like a good idea but then I
> > never used them. Or used them very little.
>
> > Butter dish. Nobody uses that kind of butter on bread or toast. If they do
> > use it, it is some sort of soft spread.

We always use a butter dish so we can keep the butter out of the
fridge at room temp, but covered. Yesterday I pulled out the butchers
block trolley and the butter dish sitting on it fell off and broke :-(.
Until I can get a new one the butter is living on a blue plate with a
glass dome over it.

Janet UK

"Janet" > wrote in message
t...
> In article >,
> says...
>>
>> On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:
>>
>> > The post about the crystal cake holder got me to thinking. I have had
>> > a
>> > variety of things over the years that sounded like a good idea but then
>> > I
>> > never used them. Or used them very little.
>>
>> > Butter dish. Nobody uses that kind of butter on bread or toast. If
>> > they do
>> > use it, it is some sort of soft spread.
>
> We always use a butter dish so we can keep the butter out of the
> fridge at room temp, but covered. Yesterday I pulled out the butchers
> block trolley and the butter dish sitting on it fell off and broke :-(.
> Until I can get a new one the butter is living on a blue plate with a
> glass dome over it.

Well since we rarely use soft butter that isn't needed here.

In article >,
> wrote:
>On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:
>
>> The post about the crystal cake holder got me to thinking. I have had a
>> variety of things over the years that sounded like a good idea but then I
>> never used them. Or used them very little.
>
>> Butter dish. Nobody uses that kind of butter on bread or toast. If they do
>> use it, it is some sort of soft spread.

(Wish I'd seen Julie's post earlier. Sorry for piggybacking, spamtrap1888.)

Butter dish? I've got three, so there's always one clean when
I need it. Stick of butter in the dish, on the counter, at all times.

Cindy Hamilton
--

In article >,
Julie Bove > wrote:
>
>Well since we rarely use soft butter that isn't needed here.

Again, your experience does not necessarily reflect that of others.

Cindy Hamilton
--

"Janet" > wrote in message
t...
> In article >,
> says...
>>
>> On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:
>>
>> > The post about the crystal cake holder got me to thinking. I have had
>> > a
>> > variety of things over the years that sounded like a good idea but then
>> > I
>> > never used them. Or used them very little.
>>
>> > Butter dish. Nobody uses that kind of butter on bread or toast. If
>> > they do
>> > use it, it is some sort of soft spread.
>
> We always use a butter dish so we can keep the butter out of the
> fridge at room temp, but covered. Yesterday I pulled out the butchers
> block trolley and the butter dish sitting on it fell off and broke :-(.
> Until I can get a new one the butter is living on a blue plate with a
> glass dome over it.
>
> Janet UK

Same here, I leave the butter out so it's room temp, but covered. I have a
closet full of useless things (to me) in my garage though, from very large
pans, to cookie presses, to fancy gelatin molds. I love kitchen gadgets, but
do find that I don't use them much after I buy them.

Cheri

On 1/23/2014 8:12 PM, wrote:
> On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:
>
>> The post about the crystal cake holder got me to thinking. I have had a
>> variety of things over the years that sounded like a good idea but then I
>> never used them. Or used them very little.
>
>> Butter dish. Nobody uses that kind of butter on bread or toast. If they do
>> use it, it is some sort of soft spread.
>
>> So... Have you had stuff like that? Sounded good when you got it but then
>> discovered that you didn't need it?
>
> The only thing we have like that is an egg slicer. Used it for the first time
> quite recently to make salade nicoise at home. Then I found out there were
> salade nicoise authenticity battles. But somehow canned tuna was "authentic."
>
I have something I think is supposed to be a tomato slicer. Thanks, Mom!

Jill

"Cheri" > wrote in message
...
>
> "Janet" > wrote in message
> t...
>> In article >,
>> says...
>>>
>>> On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:
>>>
>>> > The post about the crystal cake holder got me to thinking. I have had
>>> > a
>>> > variety of things over the years that sounded like a good idea but
>>> > then I
>>> > never used them. Or used them very little.
>>>
>>> > Butter dish. Nobody uses that kind of butter on bread or toast. If
>>> > they do
>>> > use it, it is some sort of soft spread.
>>
>> We always use a butter dish so we can keep the butter out of the
>> fridge at room temp, but covered. Yesterday I pulled out the butchers
>> block trolley and the butter dish sitting on it fell off and broke :-(.
>> Until I can get a new one the butter is living on a blue plate with a
>> glass dome over it.
>>
>> Janet UK
>
> Same here, I leave the butter out so it's room temp, but covered. I have a
> closet full of useless things (to me) in my garage though, from very large
> pans, to cookie presses, to fancy gelatin molds. I love kitchen gadgets,
> but do find that I don't use them much after I buy them.

Ask me how I know about such things <g> I had a huge clearout when I
retired and I am very careful what I buy now


--
http://www.helpforheroes.org.uk/shop/

On 1/24/2014 10:00 AM, Cheri wrote:
>
> "Janet" > wrote in message
> t...
>> In article >,
>> says...
>>>
>>> On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:
>>>
>>> > The post about the crystal cake holder got me to thinking. I have
>>> had > a
>>> > variety of things over the years that sounded like a good idea but
>>> then > I
>>> > never used them. Or used them very little.
>>>
>>> > Butter dish. Nobody uses that kind of butter on bread or toast.
>>> If > they do
>>> > use it, it is some sort of soft spread.
>>
>> We always use a butter dish so we can keep the butter out of the
>> fridge at room temp, but covered. Yesterday I pulled out the butchers
>> block trolley and the butter dish sitting on it fell off and broke :-(.
>> Until I can get a new one the butter is living on a blue plate with a
>> glass dome over it.
>>
>> Janet UK
>
> Same here, I leave the butter out so it's room temp, but covered. I have
> a closet full of useless things (to me) in my garage though, from very
> large pans, to cookie presses, to fancy gelatin molds. I love kitchen
> gadgets, but do find that I don't use them much after I buy them.
>
> Cheri

I have old copper-looking gelatin molds hanging on the wall above the
cabinets in the kitchen. They're so very retro. Mom gave them to me
when *they* moved here. (I remember her making Jell-O in a couple of
them when I was very little.) They have moved with me (in a box) since
the 1980's. I finally found a place for them... right back in "Mom's"
house. :-D

Jill

On 1/24/2014 7:22 AM, Janet wrote:
> In >,
> says...
>>
>> On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:
>>
>>> The post about the crystal cake holder got me to thinking. I have had a
>>> variety of things over the years that sounded like a good idea but then I
>>> never used them. Or used them very little.
>>
>>> Butter dish. Nobody uses that kind of butter on bread or toast. If they do
>>> use it, it is some sort of soft spread.
>
> We always use a butter dish so we can keep the butter out of the
> fridge at room temp, but covered. Yesterday I pulled out the butchers
> block trolley and the butter dish sitting on it fell off and broke :-(.
> Until I can get a new one the butter is living on a blue plate with a
> glass dome over it.
>
> Janet UK
>
>
>
>
I use a butter dish as well, for the same reason. I have to leave it in
the fridge during the summer though - or I will find a puddle. Been
thinking of switching to one of those butter bell thingys....

Tracy

"jmcquown" > wrote in message
...

> I have old copper-looking gelatin molds hanging on the wall above the
> cabinets in the kitchen. They're so very retro. Mom gave them to me
> when *they* moved here. (I remember her making Jell-O in a couple of them
> when I was very little.) They have moved with me (in a box) since the
> 1980's. I finally found a place for them... right back in "Mom's" house.
> :-D

heh they knew where they wanted to be)

--
http://www.helpforheroes.org.uk/shop/

On Fri, 24 Jan 2014 04:41:00 -0800, "Julie Bove"
> wrote:

>
> "Janet" > wrote in message
> t...
> >
> > We always use a butter dish so we can keep the butter out of the
> > fridge at room temp, but covered. Yesterday I pulled out the butchers
> > block trolley and the butter dish sitting on it fell off and broke :-(.
> > Until I can get a new one the butter is living on a blue plate with a
> > glass dome over it.
>
> Well since we rarely use soft butter that isn't needed here.

My butter lives in the refrigerator, but for me it means easy access
and another layer of protection against picking up stray refrigerator
odors.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 24 Jan 2014 13:43:16 GMT, (Cindy Hamilton)
wrote:

> Butter dish? I've got three, so there's always one clean when
> I need it. Stick of butter in the dish, on the counter, at all times.

I have 3 also. Two for sticks of butter - I only need one spare to
assure there's always a clean one on hand and the other is for those
occasional uncut half pound "butter blocks" I invariably pick up on a
super sale.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Cindy Hamilton wrote:
>
>Butter dish? I've got three, so there's always one clean when
>I need it. Stick of butter in the dish, on the counter, at all times.

Your experience does not necessarily reflect that of others... I don't
use enough butter on a daily basis to leave it out at room temperature
so I keep it in its covered dish in the fridge... and I can't think of
any reason I'd need soft butter... the few times I need pats for
spreading is for toast, thin slices soften rapidly on hot toast, by
the time I've placed a few thin slices on the second slice the slices
on the first slice are soft. And I don't need to store extra covered
butter dishes, I've been using the same one for more than forty
years... I wash and dry my butter dish by hand... if it should happen
to break I'll simply buy a new one, I see them in the supermarket
housewares aisle all the time, and I've actually been tempted, but
then I may need to store it for forty years. There are many items one
doesn't need to have extras, butter dishes are in that catagory.

On 1/24/2014 12:29 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>
>> I have old copper-looking gelatin molds hanging on the wall above the
>> cabinets in the kitchen. They're so very retro. Mom gave them to
>> me when *they* moved here. (I remember her making Jell-O in a couple
>> of them when I was very little.) They have moved with me (in a box)
>> since the 1980's. I finally found a place for them... right back in
>> "Mom's" house. :-D
>
> heh they knew where they wanted to be)
>
Yeah, it's kind of a "what goes around comes around" thing.

Jill

On 1/24/2014 11:32 AM, Tracy wrote:
> On 1/24/2014 7:22 AM, Janet wrote:
>> In >,
>> says...
>>>
>>> On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:
>>>
>>>> The post about the crystal cake holder got me to thinking. I have
>>>> had a
>>>> variety of things over the years that sounded like a good idea but
>>>> then I
>>>> never used them. Or used them very little.
>>>
>>>> Butter dish. Nobody uses that kind of butter on bread or toast. If
>>>> they do
>>>> use it, it is some sort of soft spread.
>>
>> We always use a butter dish so we can keep the butter out of the
>> fridge at room temp, but covered. Yesterday I pulled out the butchers
>> block trolley and the butter dish sitting on it fell off and broke :-(.
>> Until I can get a new one the butter is living on a blue plate with a
>> glass dome over it.
>>
>> Janet UK
>>
>>
>>
>>
> I use a butter dish as well, for the same reason. I have to leave it in
> the fridge during the summer though - or I will find a puddle. Been
> thinking of switching to one of those butter bell thingys....
>
> Tracy
>
I have a butter bell. You have to keep the water constantly cold and
the "bell" clean. They're cute, but if you have air-conditioning that's
all they are - cute.

Jill

On Friday, January 24, 2014 6:41:00 AM UTC-6, Julie Bove wrote:
> "Janet" > wrote in message
>
> t...
>
> > In article >,
>
> > says...
>
> >>
>
> >> On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:
>
> >>
>
> >> > The post about the crystal cake holder got me to thinking. I have had
>
> >> > a
>
> >> > variety of things over the years that sounded like a good idea but then
>
> >> > I
>
> >> > never used them. Or used them very little.
>
> >>
>
> >> > Butter dish. Nobody uses that kind of butter on bread or toast. If
>
> >> > they do
>
> >> > use it, it is some sort of soft spread.
>
> >
>
> > We always use a butter dish so we can keep the butter out of the
>
> > fridge at room temp, but covered. Yesterday I pulled out the butchers
>
> > block trolley and the butter dish sitting on it fell off and broke :-(.
>
> > Until I can get a new one the butter is living on a blue plate with a
>
> > glass dome over it.
>
>
>
> Well since we rarely use soft butter that isn't needed here.

Shove a stick of butter up the old man's ass and then give him a blow job. You're welcome.

"jmcquown" > wrote in message
...
> On 1/24/2014 12:29 PM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>
>>> I have old copper-looking gelatin molds hanging on the wall above the
>>> cabinets in the kitchen. They're so very retro. Mom gave them to
>>> me when *they* moved here. (I remember her making Jell-O in a couple
>>> of them when I was very little.) They have moved with me (in a box)
>>> since the 1980's. I finally found a place for them... right back in
>>> "Mom's" house. :-D
>>
>> heh they knew where they wanted to be)
>>
> Yeah, it's kind of a "what goes around comes around" thing.

Sure is in their case

--
http://www.helpforheroes.org.uk/shop/

On Fri, 24 Jan 2014 13:31:09 -0500, jmcquown >
wrote:

> I have a butter bell. You have to keep the water constantly cold and
> the "bell" clean. They're cute, but if you have air-conditioning that's
> all they are - cute.
>
Glad to hear it's another thing I don't need!


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 1/24/2014 9:00 AM, Cheri wrote:

> Same here, I leave the butter out so it's room temp, but covered. I have
> a closet full of useless things (to me) in my garage though, from very
> large pans, to cookie presses, to fancy gelatin molds. I love kitchen
> gadgets, but do find that I don't use them much after I buy them.
>

I just found a copper gelatin mold in a cabinet. I think I got it at
the Humane Society yard sale a few years ago. Have never used it. Don't
care for Jello, but the mold was very pretty.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Fri, 24 Jan 2014 13:32:04 -0600, Janet Wilder >
wrote:

> I just found a copper gelatin mold in a cabinet. I think I got it at
> the Humane Society yard sale a few years ago. Have never used it. Don't
> care for Jello, but the mold was very pretty.

That's why I bought most of mine. They were kitchen wall decorations.
I used one to mold a "dip" for parties, but all of the others were
just pure decoration.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Cindy Hamilton" > wrote in message
.. .
> In article >,
> Julie Bove > wrote:
>>
>>Well since we rarely use soft butter that isn't needed here.
>
> Again, your experience does not necessarily reflect that of others.

Never said that it did!

"Janet Wilder" > wrote in message
b.com...
> On 1/24/2014 9:00 AM, Cheri wrote:
>
>> Same here, I leave the butter out so it's room temp, but covered. I have
>> a closet full of useless things (to me) in my garage though, from very
>> large pans, to cookie presses, to fancy gelatin molds. I love kitchen
>> gadgets, but do find that I don't use them much after I buy them.
>>
>
> I just found a copper gelatin mold in a cabinet. I think I got it at the
> Humane Society yard sale a few years ago. Have never used it. Don't care
> for Jello, but the mold was very pretty.

My grandma collected them but never used them.

"jmcquown" > wrote in message
...

> I have old copper-looking gelatin molds hanging on the wall above the
> cabinets in the kitchen. They're so very retro. Mom gave them to me
> when *they* moved here. (I remember her making Jell-O in a couple of them
> when I was very little.) They have moved with me (in a box) since the
> 1980's. I finally found a place for them... right back in "Mom's" house.
> :-D
>
> Jill

Yes, those are the ones I have too. Several different shapes, fish mold,
etc. I do use them occasionally, but not so much anymore.

Cheri

In article >,
Brooklyn1 > wrote:
>Cindy Hamilton wrote:
>>
>>Butter dish? I've got three, so there's always one clean when
>>I need it. Stick of butter in the dish, on the counter, at all times.
>
>Your experience does not necessarily reflect that of others... I don't
>use enough butter on a daily basis to leave it out at room temperature
>so I keep it in its covered dish in the fridge... and I can't think of
>any reason I'd need soft butter... the few times I need pats for
>spreading is for toast, thin slices soften rapidly on hot toast, by
>the time I've placed a few thin slices on the second slice the slices
>on the first slice are soft. And I don't need to store extra covered
>butter dishes, I've been using the same one for more than forty
>years... I wash and dry my butter dish by hand... if it should happen
>to break I'll simply buy a new one, I see them in the supermarket
>housewares aisle all the time, and I've actually been tempted, but
>then I may need to store it for forty years. There are many items one
>doesn't need to have extras, butter dishes are in that catagory.

Your experience does not necessarily reflect that of others.

If "one" = "you", then, granted. I often spread soft butter on
untoasted bread.

Cindy Hamilton
--

On 1/22/2014 5:13 PM, DreadfulBitch wrote:

> Fresh corn on the cob is a food for the gods. There is nothing better
> and I have made many a meal out of just fresh picked corn. As a kid we
> didn't grow corn, but there was a small farm down the road and Mom would
> put the water on to boil and then go to the farm. They picked the corn
> as it was requested so it came right off the stalk. Nothing better!!
>
> Since then I've had to settle for corn from farmer's markets, but as a
> resident of the midwest (recently Iowa) the corn is about as fresh as
> you can get without picking it yourself.
>
> Now you've got me drooling for sweet corn on the cob!!!

Me too! I had to go several years without fresh corn on the cob when I
had braces. Yes I had braces in my 40s. I think I dreamed about that
first cob of corn weeks prior to getting the metal out. It did not
disappoint.

--
CAPSLOCK–Preventing Login Since 1980.

"Cheryl" > wrote in message
eb.com...
> On 1/22/2014 5:13 PM, DreadfulBitch wrote:
>
>> Fresh corn on the cob is a food for the gods. There is nothing better
>> and I have made many a meal out of just fresh picked corn. As a kid we
>> didn't grow corn, but there was a small farm down the road and Mom would
>> put the water on to boil and then go to the farm. They picked the corn
>> as it was requested so it came right off the stalk. Nothing better!!
>>
>> Since then I've had to settle for corn from farmer's markets, but as a
>> resident of the midwest (recently Iowa) the corn is about as fresh as
>> you can get without picking it yourself.
>>
>> Now you've got me drooling for sweet corn on the cob!!!
>
> Me too! I had to go several years without fresh corn on the cob when I
> had braces. Yes I had braces in my 40s. I think I dreamed about that
> first cob of corn weeks prior to getting the metal out. It did not
> disappoint.

I had braces in my 30's. I missed popcorn. These days people with braces
seem to be allowed to eat that. But not when I had them. I also couldn't
eat a sandwich unless I cut it up into little bites. Bread, meat and cheese
would stick in the brackets. Horrible. I had to carry a toothbrush with me
everywhere.

On Friday, January 24, 2014 6:22:35 AM UTC-6, Janet wrote:
> In article >,
>
> says...
>
> >
>
> > On Saturday, January 11, 2014 3:54:41 AM UTC-8, Julie Bove wrote:
>
> >
>
> > > The post about the crystal cake holder got me to thinking. I have had a
>
> > > variety of things over the years that sounded like a good idea but then I
>
> > > never used them. Or used them very little.
>
> >
>
> > > Butter dish. Nobody uses that kind of butter on bread or toast. If they do
>
> > > use it, it is some sort of soft spread.
>
>
>
> We always use a butter dish so we can keep the butter out of the
>
> fridge at room temp, but covered. Yesterday I pulled out the butchers
>
> block trolley and the butter dish sitting on it fell off and broke :-(.
>
> Until I can get a new one the butter is living on a blue plate with a
>
> glass dome over it.
>
We just wrap the paper back on it. Butter, cream, half&half and milk all
get consumed quickly in this house.
>
> Janet UK

--Bryan