I've barely left the house since we arrived home three days ago. Once for that lovely taco the night we returned and once to pick-up a carpet sample I'd ordered. (Oh, yes, Dear Reader, another remodel/redecoration project looms in your future. Try to contain yourselves.)
We have been dining on what our neighborhood produce stand is selling and what our neighbors are leaving on our porch.
I have been busy cleaning the RV interior. Really cleaning the RV interior. It just must be done from time to time. Rubbing down all the woodwork with a nice polish. Steam cleaning the tile. Cleaning the carpet. I am having quite a time cleaning the carpet - and we only have the teeniest strip running down the living area slide room. I ordered a little hand-held Bissell carpet cleaner for the motorhome, as my house-sized carpet cleaner just won't fit on the little bit of carpet. It is a piece of junk.
I'm cleaning the motorhome all by myownself, as My Driver has been playing in a golf-thingy for the past two days. I am not upset at all, because usually DT cleans the bus after we return home from a trip and this is the first time the chore has fallen to me and it definitely is my turn. Plus, he just loves to golf.
The only time I have seen DT in the past two days has been at about eight o'clock in the evening when he arrives home from playing 36 holes, exhausted and starving. Yes, he played 36 holes on Thursday and 18 Friday.
So I fed him. Well. The farm stand had bi-colored ears of corn. Super huge and super juicy and super sweet. Could not resist. Twenty-five cents each!
Sauteed Fresh Corn with Cherry Tomatoes
I have prepared sauteed corn plain, with green onions, with cherry tomatoes, with fresh basil, with Walla Walla Sweet onions, and once with steamed green beans. All were delicious. Use your imagination, or just serve the corn plain. One large ear of corn per person will usually be enough.
2 ears fresh corn
1 Tablespoon extra virgin olive oil
2 Tablespoons butter
Salt & Pepper to taste
4 ounces (about 1 cup) cherry or grape tomatoes, halved
Remove husks and silk from corn. Hold the corn, with the tapered down, and slice close to the cob to remove as much corn as possible. Heat a skillet over medium heat. Coat the bottom of the skillet with olive oil, then add the butter. When the butter has melted, stir in the corn and saute, uncovered, stirring often, over a medium-low flame, for about five minutes. Salt and pepper to taste. Stir in the tomatoes and toss very gently. Remove from heat. Let rest one minute or until the tomatoes are heated through. Serve immediately. Serves 2.
Suggestions: If you want to try other versions - saute chopped yellow onion or garlic with the corn. Toss in green onions or basil at the last minute. Until my next update, I remain, your corny correspondent.