Monday, August 26, 2013

Grandpa's Buttery Corn

  • 3 c water
  • ½ cup sugar
  • ½ tsp salt
  • 1 stick of butter
  • 10 cups corn kernels, blanched
Combine all ingredients in a large pot and boil for 3 minutes. Cool and divide into ziplocs before freezing.

Saturday, August 17, 2013

Strawberry-Peach Slush (boozy or otherwise)

2 small peaches (or one large)
1 cup frozen strawberries
1 oz lemon juice (the yummy Costco stuff is preferable)
Sugar or simple syrup to taste (about 1/2 c.)
7 ice cubes
Blend all ingredients, adding a bit of water or club soda if necessary to keep things loose in the blender. Pour into tumblers or margarita glasses. Add alcohol or top off with club soda if desired.

Monday, August 12, 2013

Mom's Birthday Cocktail

As per usual, quantities are approximate and to taste (with the lemon juice especially).  Instead of ice cubes, I used frozen berries (a blackberry, raspberry, blueberry blend).

Frozen berries
1.5 oz Orange Curacao (or your orange liqueur of choice)
.5-.75 oz lemon juice
3 oz Coconut mineral water
A few mint leaves, mottled (We used chocolate mint)

Source: Kinda, sorta inspired by this drink.

Saturday, August 10, 2013


I can't believe I've never made these before.  They were so easy and good!

1 1/4 cups milk
1 tbls. butter, melted and cooled
1 cup flour
1/4 tsp salt
2 eggs

  • Beat the milk, butter, flour and salt until blended.  Add eggs, one at a time, beating well after each addition.  
  • Grease pans with butter and put in the preheated oven for two minutes (time it or your butter will over brown)
  • Fill buttered popover pan between 1/2 and 3/4 full.  Bake at 450 for 15 minutes.  Reduce heat to 350 and bake for 20 minutes longer or until very firm.
  • Remove from oven; prick each with a sharp knife to allow steam to escape.  Serve warm.

  • Do not open the oven to peek at them while baking!
  • There was enough batter for 8, but my (borrowed) pan holds 6.  I'll probably want to reconcile that somehow before I try this recipe again.
  • UPDATE - for my new mini pan I baked for 10-12 minutes at 450 and then 10-12 at 350.

Saturday, August 3, 2013

Creamy Dilled Cucumber Salad

1 large cucumber (sliced)
1/4 cup red onion (sliced)
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon sugar (optional)
1 handful dill (chopped)
salt and pepper to taste

Mix everything and chill.


  • This is 4-5 servings.
  • Very mild flavor (You could add a little garlic, salt and pepper to make it a little more like tzatziki, or even change out the sour cream/lemon juice for some Greek yogurt.)
  • I used about a teaspoon or so of dill weed instead of fresh, but fresh would be better.
  • Red onion is not essential ( I used a yellow.)
  • Good, easy, super fast to throw together.