I don't have a photo yet but plan to get one soon.
I grew up in a quiet God-fearing farming background. My people were agricultural, people who loved and respected and used the land for the community's good. I came from farmers. Pure and simple. And I love that, for so many reasons; maybe the first of that is because I believe in real and I believe in hard work and I do believe in America, still, even though we have our problems and challenges. I believe in working with one's hands, producing good, and I believe in sweat equity. I believe in those things.
Pure and simple is good, quiet, unchallenging, traditonal....peaceful...Okay. Get up.
Think about tables stretching long, laden with bowls of glistening orange cantelope slices, mounds of green-husked corn on the cob, perky red strawberries, crisp roast potatoes, mounds of some meat smoked and grilled...think about that.
Well, I thought about that, and I came up with the following recipe. I came up with it simply because I remember sitting with my grandmother in the summertime as she taught me how to shell peas and break green beans. I remember, when our grandfather could no longer eat corn off the cob, how Grandma Davis tenderly sliced the corn from the cob onto Grandfather's plate. What love that was, yes?
And so, here is the recipe for my corn-tomato bake, a certain summertime treat.
3-4 slices bacon, sliced and fried until crisp.
1/2 C. onion
1 bag frozen corn, a large bag.
1/4 c. butter
basil to taste
Thyme to taste
salt and pepper
2 roma tomatoes, sliced and diced
Okay, cut up the bacon into bite-sized pieces, and brown.
In another skillet, melt the butter, drop the onions in for about five minutes, and then add the frozen corn. Drop in the basil and thyme to taste (you know what you like). Let this simmer for 5-6 minutes. Spray some non-stick coating into a small casserole dish and preheat oven to 350°.
By now you should be able to mix the bacon into the corn mixture. Pour this into your casserole dish and then throw the tomatoes in and scramble it about a bit just to make sure the tomatoes are seriously represented. And then, bake at 350 for 30 Minutes and all should be well.
I grew up in a quiet God-fearing farming background. My people were agricultural, people who loved and respected and used the land for the community's good. I came from farmers. Pure and simple. And I love that, for so many reasons; maybe the first of that is because I believe in real and I believe in hard work and I do believe in America, still, even though we have our problems and challenges. I believe in working with one's hands, producing good, and I believe in sweat equity. I believe in those things.
Pure and simple is good, quiet, unchallenging, traditonal....peaceful...Okay. Get up.
Think about tables stretching long, laden with bowls of glistening orange cantelope slices, mounds of green-husked corn on the cob, perky red strawberries, crisp roast potatoes, mounds of some meat smoked and grilled...think about that.
Well, I thought about that, and I came up with the following recipe. I came up with it simply because I remember sitting with my grandmother in the summertime as she taught me how to shell peas and break green beans. I remember, when our grandfather could no longer eat corn off the cob, how Grandma Davis tenderly sliced the corn from the cob onto Grandfather's plate. What love that was, yes?
And so, here is the recipe for my corn-tomato bake, a certain summertime treat.
3-4 slices bacon, sliced and fried until crisp.
1/2 C. onion
1 bag frozen corn, a large bag.
1/4 c. butter
basil to taste
Thyme to taste
salt and pepper
2 roma tomatoes, sliced and diced
Okay, cut up the bacon into bite-sized pieces, and brown.
In another skillet, melt the butter, drop the onions in for about five minutes, and then add the frozen corn. Drop in the basil and thyme to taste (you know what you like). Let this simmer for 5-6 minutes. Spray some non-stick coating into a small casserole dish and preheat oven to 350°.
By now you should be able to mix the bacon into the corn mixture. Pour this into your casserole dish and then throw the tomatoes in and scramble it about a bit just to make sure the tomatoes are seriously represented. And then, bake at 350 for 30 Minutes and all should be well.
Yvonne, I love the way you bring sparkle to your recipes by connecting them to personal and family stories. What a treat!
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