The blog host just made a change, allowing me to work in Word, and publish directly from the program. Could be exciting… we’ll see. I’ll try adding clip-art, etc., to see if it works. edited to add... no, that doesn't come through. Now that would be fun. Here are a couple of late summer recipes to try, since the harvest is in full swing:
Grilled Corn, Mexicali Style
6 ears corn
4 T. butter
the following spices, pre-mixed…
½ tsp. cumin pwd.
½ tsp. coriander pwd.
½ tsp. ground basil
½ tsp ground oregano
½ tsp chili pwd.
Pull the husks back to reveal the cobs while leaving intact. Remove silk and replace husks. Soak the ears in water. Melt butter and stir in the spice mix. Pull back the husks again and apply the melted butter mixture to the corn. Grill for about 15 minutes, turning every few minutes.
Homemade Boursin-Style Cheese Spread
1-8 oz. package cream cheese
1 stick unsalted butter
1/4 tsp. red wine vinegar
1/2 tsp. worcestershire sauce
1 large clove garlic, minced
1 tsp. fresh parsley, minced (or 1/2 tsp. dried)
1/2 tsp. each of fresh minced sweet marjoram,
thyme, rosemary, tarragon and sage (or 1/4 tsp. each, dried)
Soften the cream cheese and butter. Combine all ingredients. Refrigerate. Let stand for at least 24 hours for flavors to blend. Serve with crackers, or on bagels. Also makes an excellent stuffing for celery!from Mary Ellen Wilcox
Okay… lets see what happens.
