Eating roasted corn on the cob can awkward though (well, for me anyway) and a little harder to make for a crowd (you need a lot of grill room). Because I wanted to make corn to share at a big event, prepping it as a salad was the perfect option and easily scalable to fit the...
Allow corn to cool a bit before cutting it off the cob and placing corn into a medium bowl along with following ingredients for the salsa: diced or sliced avocado, jalapeno, cilantro, red onion, lime and salt and pepper, to taste. Toss to combine. Char your tortillas if you’d like, ...
Will there be a call for a tax break for those who contribute to their training? That’s whythis storyin yesterday’sNew York Timesabout size of corn reserves caught my eye. The story says that, because of increased use by ethanol producers, the demand for corn in the U.S. is so hig...
I know I can always count on you! August 1, 2014 at 7:20 pm Reply Lady tofu Wowza!! I made this! It was light, yummy and my man ate most of it! Dough was easy to make it did seem a little wet so I just added more flour. I am not a big cooked cherry tomato person ...
There's a reason some friends get called “true blue”. That is because we know we can always count on them, no matter what. The same can be said about Case's Blue Bone knives. Time and again, their Tru-Sharp surgical steel blades get the job done and their classic blue ...