A coupla quickies...one brag, one corny recipe.

This is going to be a short(er) entry, as I am on the run today, but I had to post a picture of my raspberries! I planted one bush about three years ago, and every year, I get a disappointing half dozen berries at most (perhaps because I forget to water it and it gets too crispy?). But Cyd and I were sitting on the porch the other day, and though I myself was engrossed in the new Harry Potter, she spied a shload of berries on the bush this year. JUST LOOK! There's darn near a pint of 'em! Oh, and they are so juicy and sweet, especially when freshly-picked and still warm from the sun. I think I might have to throw them in some homemade ice cream or something...I'm still deciding. But aren't they pretty? And I grew them myself! Ta-dah!

I hate to blog without a recipe, and I do have one to share. As I mentioned before, I have a conundrum. Corn season has begun, and I wish to eat two ears with every meal from now through October, but until Cyd deals with her dental issues, corn on the cob is a problem. So last night, we had a simply delicious chicken that I stuffed with cut limes, drizzled with olive oil, sprinkled with the house barbecue rub, roasted at a high temperature until crisp and juicy, and then glazed with my special apricot pepper jelly (come to the Plattsburgh Farmers' Market and I'd be happy to sell you some! tee hee). And alongside the marvelous roasted chicken, I made homemade creamed corn. It's so simple and so easy that I can't believe I haven't made it before! (Well, it's because I'm always eating it right off the cob, I guess.) Even when Cyd's teeth are better, I'll be making this on a regular basis throughout late summer and fall...and maybe again tonight!

Creamed Corn
(kind of cross between Alton Brown's version and one from Martha's Everyday Food)

1/2 onion, diced
2 tablespoons butter
8 ears fresh corn, husks and silks removed
1 tablespoon sugar
1 cup heavy cream (you can get away with 1/2 cup, but why would you want to do that?)
1/4 teaspoon turmeric (optional, for a nice yellow color)
salt and freshly-ground black pepper*

1. In a large skillet, melt the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.
2. While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow bowl. Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon (or the back of your knife) to scrape the sides of the cob to remove any remaining pulp. Pick out any fibrous bits that may have found their way into the bowl by mistake.
3. Add the corn to the onions and butter in the saucepan. Add about a 1/2 cup of water and bring to a simmer, reduce heat and cover. Cook for about 10 minutes until the corn is tender.
4. Add the sugar and cream (and tumeric, if using) to the corn. Cook, uncovered, for another five minutes or so, stirring occasionally, until the sauce has reduced and thickened somewhat. Add salt and pepper to taste.

Serves 6.

*I wanted my creamed corn very simple last night, but next time, I might add a few sprigs of fresh thyme to the corn as it's simmering, then remove the woody stems before adding the sugar and cream.