mulberryshoots

"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

Tag: cornbread

jimmy carter’s favorite dinner again! . . .

delicata squash with maple syrup, corn on the cob, corn muffin and caesar salad - buttermilk

delicata squash with maple syrup, corn on the cob, corn muffin and caesar salad – buttermilk

I wonder how Jimmy Carter is doing? He turned ninety-one recently while having radiation treatments for melanoma. Still had that radiant smile going though. I read once that his favorite meal at a Plains, Georgia diner was always the same: three vegetables, cornbread and a glass of buttermilk.

We’ve had a couple of these meals in his honor already, and for some reason, I thought it would be nice to have it again tonight. There’s a delicata squash roasting in the oven with a maple/butter glaze permeating our kitchen with a delicious fragrance. Fresh corn on the cob and a caesar salad with croutons. A heated corn muffin in the skillet and a chilled glass of buttermilk.

Here’s to Jimmy Carter’s health!

 

a jimmy carter meal . . .

jimmy carter mealI read that Jimmy Carter, who has just learned that he has cancer, likes to visit a favorite diner where he lives in Plains, Georgia (Mimmie’s Restaurant) and always orders the same thing: “three vegetables, cornbread and a glass of buttermilk.”

We wish Jimmy Carter well! He’s led by example and pounded the nails at Habitat, worked in the fields and still teaches classes in Sunday School. He hasn’t just signed checks and made speeches as a philanthropist – he’s “been there and done that” for decades since he was President of the United States. At ninety years old, he and Rosalynn are fortunate they’ve had each other while sharing their life journey for so long.

And tonight, we’re going to have a Jimmy Carter meal for supper!

Our vegetables will be leek/cucumber soup, pale green squash, creamed fresh corn and cornbread. I’ll probably have a cold glass of buttermilk too! The soup has already simmered and is cooling on the stove ready to be processed in the blender. I’ll make the cornbread later in the afternoon while catching up on how the PGA tournament is going. And the squash and creamed corn will be prepared right before we sit down to eat.

I’ve discovered a way to cook supermarket corn on the cob which is not usually as sweet nor as fresh as that found at farm stands. But if one doesn’t have time to run around, it’ll definitely do. We husk the corn and make sure that there are no silk strands adhering to the cob; then cut the kernels off the cob with a sharp, serrated paring knife. (the kernels like to hop all over the place but are easily picked up on the countertop if you line it with paper towels.) For 3 ears, I melt about a third of a stick of unsalted butter in a skillet and simmer the kernels gently to absorb the butter. Then, I’ll add about a spoonful of agave nectar (sugarless sweetener) which is the secret of this recipe – others might want to add some light brown sugar. As it cooks and combines, I’ll add about 3 tablespoons of cream towards the end and stir it in along with Maldon sea salt and coarse pepper. The corn thickens slightly with the cream in it and I serve the corn in small bowls alongside the rest of the meal.

It’s so satisfying to eat simple meals from fresh vegetable bounty during the summer and in the heat, it’s refreshing to start with a cool cucumber soup! An added treat after our meal is a key lime pie that I made yesterday (G. squeezed and zested the limes!) which is chilling in the refrigerator. I’ve started whipping cream for the topping right before we serve the pie, so we’ll have that to look forward to while we’re eating our “Jimmy Carter” meal for supper tonight.

Here’s hoping that Jimmy Carter’s remaining days will be filled with as much goodwill and heart as he and Rosalynn have extended to so many for so long.

bouquet . . .

Heavy rains falling in the night have become the norm here. Flashes of lightning that appear brighter and more ominous than their real distance occur a few times a week. We’re lucky to have the rain.

The garden is the better for it. . . although I noticed that the weeds have benefited from the rain as much as the flowering shrubs and bushes. After I put the laundry in this morning, I took my garden shears outside and looked around to see what I could find for a bouquet to grace our kitchen table.

Afterwards, I took the bag of Granny Smith apples and the corn on the cob that have been waiting patiently in the bottom of the fridge. I like cooking in the mornings during the summer. Before you know it, there’s dessert ready for dinner as well as some cornbread made with the corn, sliced off the cob cooked in a little butter with some chopped up green onions after it’s cooled. Will send some of the apple pie and the cornbread across the street to G.’s mother who is ninety-three.