I think the first time I tried to make an apple dumpling I was about 26, give or take a year. I don’t remember cooking much during that particular time in my life, but what I did cook has stayed with me — for better or worse. A successful pot of chili verde qualifies as one of my better accomplishments, and apple dumplings one of my worst.
Fresh Corn and Tomato Pie
It’s been a couple of weeks since my youngest headed off to college, and it’s become very apparent that tailoring my cooking portions down by a third is not going to be as easy as I first thought. Let’s discuss the fresh corn I purchased recently, shall we?
I bought four ears, restraining myself because they were 10 for a dollar. Sure, I could have purchased 10, and like an organized consumer, freeze most of it for later use. You should see my freezer.
No, I settled with the four ears knowing I’d be able to make a few recipes before we felt as if we were on corn overload. Bear in mind that each ear of corn produces more than one cup of kernels and that one serving is only 1/4 cup. Two recipes for two would mean 16 meals consisting of…
Sweet, crunchy, versatile corn that, when enjoyed in a nice pie made with homegrown tomatoes, won’t get stuck in your teeth.