If you grew up in a Midwest/Mid-Atlantic household like mine, the only way had corn on the cob growing up was husked, boiled in water in the kitchen while everything else was on the grill and then served with about three pounds of butter and salt. (We had one neighbor who put out a separate stick of butter on the table for people to spin their cobs in at the table.) Itâ€™s nonsense, corn on the cob shouldnâ€™t be about laboriously husking cold ears, scrubbing with a brush and then using up six gallons of water when there is a perfectly good fire going outside. Corn on the cob is easy, tasty and doesnâ€™t need a lot of fat to make it taste delicious.
- Grammatical errors served daily.
- New Year’s Day Lucky Black-Eyed Peas Dip with Chorizo on
- High Shirley: The trashiest yet most delicious beer cocktail you will ever make for the Pro Bowl on
- Italian Sausage Parmesan on Garlic Toasted Rolls, Two Ways: Football Foodie Quick Hit on
- Shredded Buffalo Chicken Wraps: Football Foodie Quick Hit on
- Momofuku Style Pork Belly Tacos: 28 Days of Super Bowl Recipes on
- Over at ET Online: Lindsay Lohan at 30 (and why we’re hoping for her success)
- Over at ET Online: Why EVERBODY WANTS SOME!! is secretly a great sports movie
- Why TV and the NFL need each other to survive
- Birth. Death. Movies./Alamo Drafthouse Star Wars Magazine!
- Results of the 2015, from 2060
- Win a copy of the 2015 Baseball Prospectus and some snacks!
- Welcome to Sportadically
- Goodbye to the MLB Fan Cave
- 2015 Baseball Prospectus!
- Brought a gun to a football fight
- List: Movies Jon Gruden Should Star In The Remake Of
- You, your period and your workplace.
- Schlepping our wares around town
- Foodball Over At KSK
- Roasted Mezcal Bloody Marys: Football Foodies Becomes Foodball Over KSK
Subscribe to Blog via Email