Sunday, September 5, 2010

Herb-scented Corn-on-the-Cob

I have a faithful reader who I have been disappointing.  It's been a few weeks since I've written last, and she noticed.  So, Barb, this one is for you.

Michael loves corn-on-the-cob, so we've been buying quite a bit of it lately.  The last time I made it, as I was digging it out of the veggie drawer, I noticed a bunch of rosemary that hadn't been used yet, sitting all lonely in the drawer.  I hate wasting herbs—wasting anything—and my brain started working.  So I took a sprig of it and dropped it into the boiling water when I dropped in the corn, just for shits and giggles.  You know how I love to experiment.

The results, I am happy to report, were successful in two areas.  First, I could taste the difference.  There was just enough of a hint of the rosemary—that woodsy bite—to round out the sweetness of the corn.  A nice little tweak to what can become a bit boring.

My second success? Michael couldn't taste it, at least not enough to have his amazing sense of smell take over and his almost-teenage brain to ask, "What is this taste? It's DIFFERENT."  His only response these past two times has been, "This corn is so good.  It's perfect.  We should have it more."

And I inwardly smile.  My harshest food critic is happy.

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