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After the Tourists Leave

 

Every year for More Thyme Than Dough’s Memorial Day post I scour the internets to find a new and different story to share with you.

This year I did not have much luck. So I was just going to share snippets from a D-Day speech.

However, by luck, good fortune, or the grace of God I received an email from a friend I used to work with at Harcourt School Publisher. I don’t hear from her often, but we do manage to email each other a couple of times a year. On Saturday she sent me a Perfect Memorial Day video that was some thing new, touching with out being overly sentimental, and yet  inspirational at the same time.

I had never seen it. Carol had never seen it. We had not heard of this at all.

Yes. Of course, we knew about Pearl Harbor. But neither of us had heard this specific story. It is a story of love, remembrance, and brotherhood. It is a fitting tribute for Memorial Day 2014

Eternal Peace

 

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As I say every year here on Memorial Day:

Freedom Is Not Free.

And we must always remember that America IS the land of the free because we are also the home of the brave!

Thank God for those who are willing to serve and protect us from those who would do us harm.

To all who serve – THANK YOU.

To every man and woman who has been wounded or who died while serving and to their families who will always miss them – THANK YOU for your sacrifice.  WE WILL NEVER FORGET.

To those of us who have never served formally it is incumbent upon us to take, at the very least, a minute or two today and remember those who died so that we can enjoy the many blessings of being a citizen of the United States of America.

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A Salute to the Armed Services of the United States of America

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Featured Recipe    Lime Parmesan Corn-in-the-Cob

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Grilling, picnicking, and eating outdoors is officially upon us beginning today. The Memorial Day weekend is the unofficial start of summer in the good ‘ole U S of A.

After a juicy steak corn on the cob is my favorite summer food. Why does corn on the cob taste better when eaten outside? One of life’s big mysteries.

And for me one of the most delicious joys of summer is corn on the cob dripping with copious amounts of melted butter, of course. You know you have used enough butter when it dribbles down your chin. Right???

There is nothing new about corn on the cob with Parmesan cheese either. However, I kick it up a notch by using some lime juice and zest. I am drooling on my keyboard. I better get to the kitchen fast and make this tasty corn on the cob for you before I short out my computer.

You can use any flavor that makes your heart sing: lemon juice, orange juice, chili powder [divine!], hot sauce, or oregano to name just a few. This makes a quick and easy and very tasty side dish.

This is what you will need for 2 ears of corn:

2 corn on the cobs

Butter (about a tablespoon or two for each ear or to taste)

About 4 tablespoons of Parmesan cheese or to taste

2 limes

Salt and pepper to taste

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Here  is what you do:

Zest one of the limes.

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Juice the zested lime. Add a pinch or two of the zest to the juice too, if you so desire.

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Pour some Parmesan cheese on a plate. Add a few pinches of the zest to taste to the cheese and gently mix.

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NOTE: Reserve some of the zest for later.

Cut the remaining lime into 6 or 8 wedges.

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Melt your butter and then off the stove add the lime juice and mix well into the butter.

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Then pour the butter into a small bowl/plate large enough to hold the corn.

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NOTE: Regulars here will see that what I am doing is setting up an assembly line. I love assembly lines. They are so efficient.  And best of all they are time savers. I am going to go left to right…..corn out of pot…… roll in butter….then cheese…and then plate.

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Anyhoo….. Cook the corn any way you want: boil, steam, grill, microwave, bake in oven, or any other way you can think of.

I am steaming mine cause I can control it better and not get corn that is too soggy. I like nice crisp, firm corn on the cob.

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Except a little piece of the pot on the left  in the Assembly Line picture above.

When the corn is done to your liking roll it in the butter. If using salt and pepper season the corn now.

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Then roll in the Parmesan – Lime Zest cheese.

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If so desired add a bit more zest to the corn.

Serve with more butter and more zest and with some lime wedges to squirt more juice on the corn.

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Voilà. Instant deliciousness.
Bon appétit!!!
Cost

2 corn on the cobs                $0.76

Butter                                  $0.36

4 tablespoons Parmesan        $1.10

2 limes                                 $1.38

Salt and pepper to taste

Total cost = $3.60
Cost per person = $1.80

Quote of the Day

Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish.
Rex Stout

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6 comments to After the Tourists Leave

  • That’s a touching video. I had an uncle at Pearl Harbor and he often talked about that day.

    I love corn on the cob but I’ve never eaten it quite as swish as this!

  • Sharon Harris

    Thank you for the tribute u shared on this Memorial Day. A good reminder to all of us.

  • My uncle was also stationed in Hawaii but not until long after WWII. He fought in the Korean War. However he spoke with reverence of Pearl Harbor. Perfect recipe. Thanks, Roberta.

    • Roberta

      I think we are all touched by someone who has served. And we owe a debt of gratitude to each and every person who has ever served. I have read and heard that the Korean War was especially harsh. I think Pearl Harbor is spoken of with such reverence because we were attacked for no reason. 9-11 is like that too.

      Glad you like the corn. 🙂

  • As an ex serviceman myself from another war, I found that video very touching. Thanks for sharing it Roberta.

    An uncle went down with the British ship, The Hood in the far East in WW2.

    • Roberta

      Thank you for your service, Peter. And thanks to your uncle too. We all owe a debt of gratitude to you both and to all who serve.