Thrill Me

Some things that thrilled me today:

#1: I found a $5 Discover card in my Cheerios box. Score!

Jon got the first coat of paint on in our dining room. I also found some luv-a-ly dishes to hang on the wall once we get this part done.

#3: We ate our first sweet corn on the cob of the season and it was scrumptious. I finally found the cooking method to make the corn perfectly:

1. Fill a large stockpot halfway with unsalted water and bring to a rolling boil.
2. Add corn on the cob to the boiling water.
3. Let water return to a boil.
4. Cover pot and immediately turn off heat.
5. Let covered pot sit undisturbed on the burner for 10 minutes.
6. Remove corn and serve hot with your choice of butter, margarine, salt, and/or other seasoning.

Tips:

1. Be sure the corn is fresh. Leaves should be green and pliable. The silk should be dry, not soggy.
2. Avoid buying corn with husks removed. It's probably old. The husk keeps it fresher.
3. Cook fresh corn within 24 hours of purchase.
4. Overcooking toughens corn.
5. Do not salt the water. Salt will toughen the corn. Sugar may be added at 1 tsp per quart of water, but it shouldn't be necessary.

Thank you homecooking.about.com