Visiting a farm in Massachusetts
Last week we said goodbye to my littlest sister as she headed back to college, this morning we said goodbye to my middle brother as he returned to college as well, and at the end of the week we say goodbye to the youngest as he heads off to his first year of boarding school in Pennsylvania. Suddenly the house is so much bigger, cleaner, and silent. You know when you are watching a western movie before there is about to be a shootout and you see a tumble weed fly by and then a whistling noise? Yes, that is what it is like in our home right now. I am sure my parents are looking forward to finally being empty nesters, so hopefully I will move out soon and make all their dreams of having a peaceful house finally come true. I know this relief also comes hand in hand with sadness and missing of loved ones far away. I am not even a parent, and I feel the loss of my siblings as they head off into the world outside of our small little comfort bubble known as "Home". So for all you parents out there sending your kids out into the great unknown, I hope and pray you find peace and comfort and trust that they are in good hands, and they will be just fine. : )
As we send off people one by one we usually end with a family meal the night before their departure. This "Last Supper" is usually a requested special meal designed by the departing individual. The meal we made for my brother consisted of BBQ ribs, grilled spicy corn, and sweet spinach salad with cranberries and pecans...finished off with oatmeal raisin cookies, of course. : )...thank goodness someone else in the family loves raisins as much as I do! Raisin lovers unite!
I was inspired to make this corn after visiting my older sister and her husband in Massachusetts. They showed me this technique and I was intrigued, impressed, and inspired to make and eat lots of corn. Usually we just boil the husked corn in water and a little sugar, which is fine, but I have always preferred the caramelized taste of roasted or grilled corn.
Grilled Spicy Corn
6 ears of corn, husk on
3 tbs softened butter
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp chili pepper
Mix together all ingredients except corn until combined. Pull husks away from corn without ripping off from base of corn. Pull away all the silky strands and discard. Rub butter/spice mixture all over corn ear, pull husk panels back up over the corn...cover as much as possible. Tie closed with a corn husk strip from outer layer that is split. Grill on hot grill until cooked to desired doneness. We did ours about 20-30 minutes.