Now, for those of us of solid Midwestern stock (Not to brag, but a recent DNA test traces my lineage back 37,000 years to the backseat of a Rambler parked outside a tavern in Carbondale, Illinois), you’ll be possessed of an almost psychotic love for corn on the cob. Boiled, roasted or grilled, dripping with melted butter, seasoned with salt and speckled with pepper, what could possibly be better?
The Link LonkAugust 19, 2020 at 12:39AM
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What to do with all the fresh corn popping up right now - Chicago Tribune
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Corn
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