Summer is finally here and you know what that means! Getting drunk in the afternoon! And also, fresh corn on the cob starts showing up at the local markets. Now if my
mother was writing this, right about here is where she'd start going on and on about the variety known as
Silver Queen. Silver Queen this and Silver Queen that and ohmygod enough with the Silver Queen already! She's the same way about cantaloupes. "
Ambrosia! We can only eat the Ambrosia variety!" she screams over and over at the farmer's market, turning up her nose at all the other varieties and poking everything until all the farmers silently start questioning their career choice. She's right about the cantaloupes, but just between you and me, I don't think Silver Queen is life-changing, especially since I always slather it in enough butter to clog the arteries of people who just look at it.
Which reminds me of the time I drank a
big bottle of wine and decided to invent a Butter-sicle (®), which consisted of sugar and butter creamed together and then frozen with a stick in it, like a popsicle. It was absolutely delicious and you'll be happy to know that if you drink a bottle of wine and then eat a frozen butter confectionery, when you throw it all up later, it comes up smooth as silk. Cheers!
5 comments:
There are certain insane families who operate on the corn first with a knife to slit the kernels, row by row.
You might want to consider an entirely different Episode devoted to the diverse and often controversial methods that run in families of buttering corn on the cob. It is irresponsible of you to just say "you must add butter" and leave it at that.
I ran out of paper. I'm not a smearer myself - I sort of roll the corn around on a pat on the plate.
I am worried that you have really lost your mind, and also perhaps, your job...
Your mother is right about the Silver Queen, you know.
Those of us who practice method two don't call that the "Around Method," we call it the "Sane Method".
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