corn « A Woman Sconed

Siding with a corny casserole

By rahoward, on November 25th, 2019

Every Thanksgiving (or most, anyway), I attempt a new side dish. There are so many, and, as I’ve heard recently, as much fuss as people make of the turkey, the Thanksgiving meal is really about the sides. I love the “auditioning” of a potential new favorite…in the past, this has come in the . . . → Read More: Siding with a corny casserole

Getting corny with a late-summer soup

By rahoward, on September 23rd, 2017

Whenever I cut fresh corn off the cob (or get anywhere near corn-on-the-cob, actually), I think about my Grandpa Merwin. Toothless, he was undaunted by such propositions as sinking teeth into cobbed corn. When a platter of steaming ears was presented, he simply whipped out his pocket knife, clicked the blade open and began slicing . . . → Read More: Getting corny with a late-summer soup

Bread of the Month: Crafting a creamy cornbread

By rahoward, on April 24th, 2016

I believe in good recipes, ,those tried-and-true reliables we turn to when we want something we know we can count on. I have a few of these now in the cornbread realm, but, I’ll be honest, when it comes to cornbread, I’m always open to a new variation or version. Next to biscuits, cornbread is . . . → Read More: Bread of the Month: Crafting a creamy cornbread

Bread of the Month: Pressing forth aboard the tortilladora

By rahoward, on September 16th, 2015

There are some folks who just get the job done. Others say they will do this or that, and don’t — they simply collapse back on themselves, and just thinking about the thing they aim to do tires them. Then there are people like Glen Lamontagne, who charge ahead tirelessly, bringing order out of chaos, . . . → Read More: Bread of the Month: Pressing forth aboard the tortilladora

Debating what makes a true lasagne

By rahoward, on December 10th, 2012

My recent foray into ground corn (see previous blog about cornbread) got me excited about another version of the creature — polenta, a delicious interpretation that, cooked up, lends its creamy self to all manner of delicacies. Most recently, I found myself yet again floating toward the television, watching a celebrity chef make an intoxicating . . . → Read More: Debating what makes a true lasagne

“People ask me: "Why do you write about food, and eating, and drinking? Why don't you write about the struggle for power and security, and about love, the way the others do?" . . . The easiest answer is to say that, like most other humans, I am hungry.”
--M.F.K. Fisher

"It was in a yellow limestone church in Stockdale, Kansas, a crossroads town, that I sat dreaming during summer Sunday sermons, not of heaven or hell, but of the good dinner to come."
--Clementine Paddleford

Siding with a corny casserole

Getting corny with a late-summer soup

Bread of the Month: Crafting a creamy cornbread

Bread of the Month: Pressing forth aboard the tortilladora

Debating what makes a true lasagne

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Siding with a corny casserole

Getting corny with a late-summer soup

Bread of the Month: Crafting a creamy cornbread

Bread of the Month: Pressing forth aboard the tortilladora

Debating what makes a true lasagne

Quotable:

Archives