Taking a break from my grandson’s visit

Hope you had as good a week as I did. My grandson, from Atlanta, and his family came down for the weekend. They love to go to the market on Saturday morning. They went home loaded with goodies from the market and my house. The little one picked his first apple and helped his dad dig some garlic. In the mist of my company and excitement I found a little time to answer your questions. Take care and I’ll be seeing you around … Agnes.

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How do you cook Corn on the Cob that is wrapped in bacon?

1 pound sliced bacon

10 ears sweet corn, husked and cleaned

Salt and pepper to taste

Clean corn, wash, season and completely cover with bacon. It will take 2 to 3 pieces.

• For grill cooking: Sheets of foil large enough to cover each ear of corn. Place corn on foil and seal completely. Place on hot grill and turn as corn heats. Reduce heat and cook until bacon is cooked and corn is tender.

• For microwave cooking: Place corn on a slightly damp paper towel. Seal corn in several layers of paper towels by wrapping around towels around corn. Place two to three ears on a plate and cook until bacon is done. Keep warm while cooking the remainder.

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Chicken Vegetable Main Dish

2 teaspoons vegetable or canola oil

1 pound chicken thighs

1 medium onion, diced

2 cup diced potatoes

1 1/2 cups diced carrots

1 cup green peas

1/8 teaspoon turmeric

1/2 teaspoon salt

1 large tomato, peeled and diced, with juices

1/4 cup plain yogurt

1 teaspoon corn flour

To a large pan over medium heat, add oil, chicken thighs and onions until they begin to brown — about 5 minutes. Add remaining veggies, turmeric and salt. Combine. Add a little water if necessary, cover and cook until chicken is done — about 15 minutes. Add yogurt to corn flour, mix to combine, and stir into dish. Reduce heat to low and simmer until sauce thickens slightly. Serve with warm pita.

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Quick Spiced Beets

2 ½ cups sliced canned beets, drained and liquid reserved

½ cup cider vinegar

2 tablespoons sugar

2 whole cloves

3 black peppercorns

1 bay leaf

½ teaspoon salt

1 small onion, sliced

Place drained beets in a bowl. In a stainless steel saucepan bring to a boil vinegar and ½ cup of beet juice. Add sugar, spices, salt and onion and return to a boil. Remove from heat and pour over the beets. Toss to make sure all are coated. Cover and chill. Serve when very cold.

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Recipes given to me by a friend from South Georgia to Share:

Crock Pot Peach Cobbler

3/4 cup Bisquick

1/3 cup granulated sugar

1/2 cup packed brown sugar

1/2 can evaporated milk

2 teaspoon butter, melted

2 large eggs

3 large ripe peaches, mashed

2 teaspoon pure vanilla extract

3/4 teaspoon cinnamon

Lightly grease crock pot or spray with non-stick cooking spray. In a large mixing bowl, combine sugar and baking mix. Add eggs and vanilla extract. Stir. Pour in butter and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crock pot. Cover and cook on low for six to eight hours or on high for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.

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Fried Pickle

2 eggs

1 cup buttermilk

1 tablespoon Worcester-shire sauce

½ teaspoon Texas Pete hot sauce

¾ teaspoon cayenne pepper

¼ teaspoons seasoning salt

¼ teaspoon garlic powder

¾ teaspoon ground black pepper

1 teaspoon regular salt

1 cup fine cornmeal

2 ¼ cups all-purpose flour

1 jar (32 ounce size) dill pickle slices, drained

In a large bowl, mix the first six ingredients along with ¼ cup of the flour. In another mixing bowl combine the cornmeal, remaining flour, salt and black pepper. Heat vegetable oil to 365 degrees. Dip drained pickle slices into milk mixture and coat in the cornmeal/flour mixture. Fry until golden brown, drain on paper and season to taste with salt and pepper. This is a good appetizer or served along with a hamburger, hotdog, or baked beans.

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Recipe for Laughter and Serious Thought:

Finally a study that makes sense.

Elderly people have so much information in their brain that it takes longer for them to access it, scientific studies show. Older people do not decline mentally with age. It just takes them longer to recall facts because they have more information in their brains, research suggests. Much like a computer takes longer as the hard drive gets full up, so do humans take longer to access information, it has been reported. Researchers say this slowing down it is not the same as cognitive decline. The human brain appears to work slower in old age, said Dr. Michael Ramscar, but only because so much information has been stored over time. Older people simply know more, so selecting a correct choice from the trove of stored data may take a bit longer.

(This is my story and I am sticking to it.)

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