Just a thought… This corn will teach to you, should you peel away the husk, and be willing to open your ears. [Anthony Liccione]
Hey there – welcome to the Friday of this sweet August long weekend! I’m so glad you came by.
Now, as I told you yesterday, Rob and I were out dancing and singing and having the time of our lives at the kickoff of Jeff Lynne’s short ELO tour. He hits Toronto on August 18th at the Scotiabank (formerly ACC) Arena, if you want to try to get tickets for his only Canadian stop.
Since we were out late last night, I decided not to try to rush a journal for today. But I promise it’ll be worth the wait. So what I’ve done is go back to one that I often think about (and hear about): our most unusual way to prepare corn during this sweet season of beautiful bounty.
There are photos and a description, but I promise if you try it, you won’t be disappointed. On a hot day, it sure helps out in the kitchen and the mess of silk and husks is greatly reduced as well, since the cob just slides right out. But I’ll let this “greatest hits” journal tell the story.
In the meantime, have a wonderful weekend. Enjoy every moment – whether it’s exciting or just catching your breath – I’ll have more for you here on Tuesday, and there will be stories from (hopefully) the Napa Valley and, of course, Alcatraz! Bucket list items galore here.
Thank you so much for being here with me every day.
Oh, and enjoy that corn! Here’s a link to the journal.