Monday, September 29, 2008


Our fridge is full of sweet corn from my family's farm. My boyfriend has taken many dozen ears to work already this week. We are extremely corn-fed, even bored with plain old on-the-cob. Although I'm starting to just use lime as a cob condiment (in lieu of dumping on too much salt, like I usually do). Tonight we featured it in very tasty chickpea burritos on corn tortillas.