Music for your Thanksgiving Day


Turkey day is here everyone!  Time to loosen those belt buckles and prepare to feast.  Smokers and ovens are working overtime today in American households to produce the perfect golden-brown turkey.  Millions of red and gold potatoes will be cooked, smashed and whipped. Sweet potatoes will be casseroled and garnished with melted marshmallows.  Green beans will be infused with cream of mushroom soup and dried onions.  There will be squash, corn, cranberry sauce, gravy, dressing/stuffing, copious amounts of wine and alcohol, pickles, olives, celery sticks, tomatoes, deviled eggs.  And when the times comes, we will all gather around the table and give thanks for all the friends, family, bounties and blessings we have in our lives, including the music that makes this day so joyful.

What?  Thanksgiving Day has its own music?  Yeppers, it does, and the proof is below.  Celebrate and enjoy.  All I ask is that in your rejoicing, you also take a moment to pray for those less fortunate than you.  There are many tonight in our country who will not eat, who will not be warm, who have lost a family member.  Some recently lost their homes to a horrible storm.   Many Americans are living in shelters or on the streets.  Pray for the ill in hospitals and the families that never leave their bedsides.  And if the opportunity presents itself, help someone less fortunate than you, for there, but before the grace of God, go you and I.

Happy Thanksgiving.

 

Go ahead, squeeze the corn


I was at the store the other day and was in the process of picking some fresh ears of corn (4/$1) when this gentleman from Nova Scotia (he told me that’s where he was from) approached and asked me how I cooked my corn.

I laughed because I love random conversations like this.  I told him I either grill it or boil it unless a recipe calls for the corn to come off the cob before cooking. He smiles and says, “So I don’t know you and you don’t know me, do you mind if I share a trick?”

“Of course not,” I reply, and of course, I don’t. I’m always looking for new ways to cook.

“Leave the corn in the husk,” he says, “and put it in the microwave for 4  minutes.  When done, take it out and use an oven mitt because it will be hot.  Cut a tad off the big end of the corn while still in the husk, and then squeeze the corn from the small end and push it out.  It will come out without any strings and it will be very juicy and tender.”

I gave him my thank you’s and we went our separate ways.  Last night, I looked at those ears of corn and thought, “Hmm, I wonder if the Nova Scotia way really works.”

I put the four ears of corn still in their husks in the microwave for 14 minutes and when they were done, I did as he said.  I cut about a 1/16 of an inch off the big end, just enough to slide the corn out of the husk, and then I squeezed.  To my amazement, the corn slid right out with not one string attached.  The corn was moist, and so, so sweet.

Thanks to a man from Nova Scotia, I will never strip my corn husks and boil my cobs ever again.

And on that note, I’m going to squeeze some more corn.  🙂