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We had some freezing temperatures late last week, a little unusual for our part of Texas. Even on warm days, the cats like to sleep in the guest bedroom, which is nice and sunny in the mornings. When it gets cold, they burrow under the covers to stay warm. On the coldest day last week, this is what I found:

yuzusleep

“Tuck me in, will ya?”

He did this all on his own. Mirin crawls into the middle of the bed and sleeps there, but apparently, that’s too much for Yuzu.

 

Well, okay, not just any corn on the cob, but “Boulevard Raspail” corn on the cob.

Yeah, I didn’t know what “Boulevard Raspail” meant either. That’s what the internet is for! Although, Dorie does explain it in the introduction to this recipe, which is very, very short in and of itself. This may be the easiest recipe in the book. The ingredients list is certainly brief: corn, butter, salt & pepper.

It seems that while perusing the market on Boulevard Raspail, Dorie came across some ears of corn, a fairly uncommon sight in France. She bought some, and this is how the vendor told her to cook them.

I’ll be honest: I’ve been cooking my corn this way all summer, a tip I picked up on the internet somewhere. It is now my favorite way to cook corn, as it comes out wonderfully tender and delicious. You can eat it the American way by nomming it straight off the cob (which we have done a few times), or you can eat it the French way by cutting off the kernels (which we have also done, the better to add it to salsas, couscous, and taco salads). Actually, I almost always prefer to cut off the kernels. When I was a child, I once lost a loose tooth while biting into a corn cob, and the sensation still haunts me. It’s the same reason I can’t bite into apples unless they’ve been sliced first.

Here is Dorie’s method:

Preheat oven to 400 degrees F. Prep corn by setting it nearby.

Preheat oven to 400 degrees F. Prep corn by setting it nearby.

When the oven is hot, place corn directly on the oven rack. Cook for 20 minutes, turn over, and cook for another 20 minutes.

When the oven is hot, place corn directly on the oven rack. Cook for 20 minutes, turn over, and cook for another 20 minutes.

After the 40 minutes are up, remove corn from the oven and allow to cool until you can handle it without burning yourself.

After the 40 minutes are up, remove corn from the oven and allow to cool until you can handle it without burning yourself.

You can eat the corn right off the cob, or you can have your husband remove the kernels for you. We wanted our corn for tacos, so off those kernels went!

Shuck that corn, silk and all! You can eat the corn right off the cob, or you can have your husband remove the kernels for you. We wanted our corn for tacos, so off those kernels went!

A plate full of pretty, delicious corn kernels. If we hadn't been eating ours with tacos, I would have put it all in a bowl, added some butter, salt, and pepper and called it a side dish.

A plate full of pretty, delicious corn kernels. If we hadn’t been eating ours with tacos, I would have put it all in a bowl, added some butter, salt, and pepper and called it a side dish.

Now, this is very tasty, but I wonder if that can be attributed to the (locally-grown) corn. Either way, this really is the best way to cook corn, in my opinion. We do not have a grill, and I honestly don’t like messing with boiling corn. Besides which, this tastes better. At least, to me it does. And, honestly, it doesn’t bother me to turn on the oven to 400ºF in the middle of summer – I live in Texas. The AC is on constantly anyway. Plus, you get kinda used to it, especially since summer seems to last from about April to October.

So, is this a keeper? Well, I’ve been doing it this way since April, so yeah. It works for me. Half of this corn went into our tacos, and I’m saving the other half for some enchiladas I’m making this weekend. I’ve also mixed it with couscous and lime-flavored olive oil, which was delicious, and I’m sure I’ll be making some tomato and corn salsa with it eventually. I really don’t see any reason to cook it any other way!

To see how the other Doristas dealt with this interesting way to do corn, check out the French Friday links. Happy cooking!

Easter’s not really my thing. It’s nice and all, but as far as holidays celebrating the return of goodness and light are concerned, I prefer the Vernal Equinox. Easter doesn’t do much for me anymore. The egg-dying thing is great, but that’s about it. And though I do love me some Cadbury Mini-Eggs, they are not a holiday in-and-of themselves. I’m just not big on the Easter celebrating the way I was when I was a kid. Maybe in the future it’ll mean a little more.

For Easter this year, Geordie and I didn’t do much. On Saturday, we finally got around to going to the Sherwood Forest Faire, about a two-hour drive from San Antonio. Yes, it’s a Renaissance Faire type event, though it’s more of a Medieval Faire, really. The focal point is the story of Robin Hood, which I know is a big draw. For me, it’s – well, to be blunt, it’s just okay. I can’t say I’m much interested in Robin Hood tales because I’m more interested in historical accuracy. I recently finished a biography of Queen Eleanor, Duchess of Aquitaine (mother of King Richard the Lion-Hearted and Prince John), and I found that far more fascinating that any of the Robin Hood stories. Maybe because tales of Robin Hood tend to ignore the fact that Queen Eleanor served as Regent of England while Richard was off doing Crusade-y things and that the reason England was so poor during this time was because every spare cent went towards a ransom to release Richard from his captivity in Germany. John may have tried to wrest control away from the men Richard left in control of the country, but he never was much of a threat.

But I digress. The point: Robin Hood doesn’t interest me much. That said, one can ignore his presence at the Sherwood Forest Faire without having to try very hard. Thankfully.

We didn’t go in costume, because frankly, we don’t have anything costume-ish for this kind of thing. Maybe next year. I encouraged Geordie to get a kilt while we were there, but he was put off by the price. Understandable. As with many such events, everything was a little expensive, and the only thing we ended up spending money on was food and entertainment. I’ll have to find some other way to get Geordie into a kilt.

Although we didn’t stay very long (a little over three hours), we had a good time. The day started off a little cloudy, but by afternoon, the sun had come out. One of the reasons we decided to leave was that I could feel myself starting to get a sunburn. It turned out to be not so bad, but only because there was plenty of shade to be had. Again, thankfully.

So, food.

Geordie vs. the Turkey Leg.

Geordie vs. the Turkey Leg.

Geordie just had to get himself a turkey leg. The skin tasted predominately of propane, but once you got down into the meaty bit, it tasted a lot better. I had a few bites; he ate the majority of it. We also got a serving of the most onion-y tasting hummus I have ever eaten. It was pretty gross. The pita served with it was great, very soft and flavorful, but the hummus just ruined everything it touched. Ew. Still hungry, we went in search of other food and eventually found a place that sold crèpes. We had a beef-mushroom combo that was really quite tasty. For dessert, we had thought about getting a sweet crèpe but ended up with some baklava instead. Tasty. Not exactly a good example of food from 1192 A.D., but I suppose you’ve got to do what you can with what you’ve got.

We wandered around quite a bit and observed more than participated. Geordie did try his hand at axe-throwing and failed pretty miserably. Poor guy. He consoled himself with some mead, which was actually quite tasty (don’t worry, I only took a sip, enough to judge that it was more honey than anything else).

We watched the “Third Annual Combat Tournament of Sherwood,” which was had plenty of adult humor to go with its violence. But it was fairly enjoyable, being well-performed and quite amusing.

combattournie

Finally, we enjoyed that manliest of Faire events, the joust. I’ll be honest, sometimes it’s fun to do things just because I’m with Geordie. I’m a very low-key spectator. Geordie is not. Geordie gets actively involved, which is both awesome and adorable. I love it when he enjoys himself. I did enjoy the joust too – a lot of fun to watch, and one can’t help but be impressed by these guys, because this is their job and none of it looks easy. Especially on a hot and sunny day.

Our section cheered for Sir William, in the red and gold.

Our section cheered for Sir William, in the red and gold.

The second pass, in which the opposing knight broke his lance upon Sir William and moved himself into the point lead.

The second pass, in which the opposing knight broke his lance upon Sir William and moved himself into the point lead.

The fourth and final pass, in which Sir William unseated his opponent, thus capturing victory for himself!

The fourth and final pass, in which Sir William unseated his opponent, thus capturing victory for himself!

Compared to Saturday, we spent Sunday pretty quietly, which was fine by us. All in all, it was an enjoyable Easter weekend, and we had no complaints.

So, yeah, that’s it. I’m ending this kind of abruptly, but I don’t really have anything else to say. Happy April, folks!

Sara

I am a daughter and a sister, a wife and a friend. I am a reader and a writer, a dreamer and a realist, a teacher and a learner. I am the mother of a baby born sleeping. I am on a journey of healing, walking a path paved with tears and grief and hope.

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