Strain the cocktail into a glass & garnish with coffee beans. Whatever your taste, there is a cocktail for you. Mediterranean with a new favorite, the Aperol Spritzer. Scarlett also came back from her trip in the However, sometime in the scorching heat of Steve was a diehard bourbon andĬoke drinker. Robyn and her husband Steveĭecided the Painkiller was their official start of summerĭrink on Memorial Day. A couple of trips yielded the Wild Thyme and Of Screwdrivers were consumed while playing hearts withįriends. In college, it had been theįrozen Daiquiri. Thinking about it, Robyn realized how cocktails had comeĪnd gone through the years. SummerĬocktails seem to be fruit-forward too. Wine is never cold enough in theĪlabama heat and she is not a beer drinker. Robyn says she definitely prefers aĬocktail in the summer. They started off with an icyĮspresso Martini. On her way home from a fabulous cruise, Scarlett took aĭetour stopping to see Robyn. Remove corn from the cooking liquid and it’s ready to serve. Add corn and reduce heat. Simmer corn for 6 to 8 minutes. OR Fill a large pot about halfway with water. Bring water to a boil.Īdd milk and butter. You can keep the corn in the water for an additional 10 minutes to keep them warm, but notes that anything longer than that will result in tough corn. Robyn wraps her cleaned corn on the cob in a wet paper towel and microwaves it without the casing on it. Their secret was to take an ear of fresh corn on the cob out of its casing and place it in a tall glass of water and microwave it for 2-3 minutes. In the late 70s Steak and Ale served delicious corn along with their steaks and probably still do. Garnish with queso fresco and chopped cilantro. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cayenne. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. All ears will be inspected next time before being handed out!īelow you will find some great corn recipes we have enjoyed and we hope next July is a scorcher too if it produces the delicious varieties we have enjoyed this summer so far. So, a corn casserole was made and taken to the unsuspecting victim of moldy corn and all went well. After three dinners with corn as a side dish, we handed out four ears to a gal pal only to find out that those ears had molded due to being at the bottom of the basket and left in the sun too long with moisture on the leaves.who knew? When we called to see if they enjoyed the flavor as much as we did, the answer was not so much. So far we have sampled Honey Select (better known as Triple Sweet and a 2001 award winner), Nirvana or Tri-Color, Golden Bantam (which was produced by Burpee Seed in 1902), Jubilee being 8-9 inches long and great for freezing, and Ambrosia whose name is perfection and not be forgotten the Peaches and Cream variety.ĭid you know corn contains antioxidants, vitamins, and fiber? Finally, something we love that is good for us…that is a miracle.īeing proud of our local Farmer’s Markets, we bought an abundance of the triple sweet variety, some to cook and some to give as gifts to neighbors and friends. There are so many new super sweet varieties we want to try them all. However, we are experiencing the best corn crops in ages, which is good here in Bourbon country and for those who love corn on the cob. This Thoroughbroad has been luckier than most of the US here in Kentucky, but it is still very hot here and for extended periods than anyone can remember. July 2023 will go in the history books as the recorded hottest month on Earth!
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