Country Dining

Yesterday was fruit and vegetable picking day here at Meadow Harvest organic meats. A meager but nevertheless blessed bounty: four squarish apples and for ears of half-kerneled corn cobs. According to Brian the rest of the corn was gobbled by Bernie the ram and his cohort. As Prince Hamlet says, "'Tis an unweeded garden that grows to seed, things rank and gross possess it merely." Hopefully we can do something about that next year.

In any case, I used the corn in a dish that I am calling Tillamook Taco Salad, prepared as follows

100% Grassfed ground beef in various states of freshness from fridge

Remains of pint of random supermarket aritichoke dip, 2 days past dated

Grated cheddar cheese

Four ears of corn

Corn tortillas

Vegetable oil

Salt and pepper to taste

Brown ground beef in skillet. Add artichoke dip, cheese, and corn kernels shaved from cobs. Slice tortillas into wedges and fry in a separate pan with salt until crispy and delicious. Add chips to beef mix. If you are a baller fry an egg or two onto this mix and serve to your friends with cerveza.