Menu for June 14th – June 20th

I’m not sick of corn-on-the-cob yet!  This happens every single year.  I go nuts buying corn as soon as it’s available and I eat it with almost every meal.  I boil it, BBQ it, steam it.  I slather it in butter, douse it with salt and crunch my way around each and every cob like it’s the most fantastic delicacy known to mankind.

I eat my corn so that when it’s done the cob looks square.  I never knew this until my fella pointed out his mother used to do the same thing.   It’s frightening the things you don’t notice about yourself until someone else points it out.  Ack!  I wonder what other weird things I do that people have been too polite to point out over the years.  Or too frightened to point out.  ( I don’t allllways take criticism well)

So, I eat corn non-stop for weeks on end until one day as I’m about to bit into it my stomach revolts.  It’s as if someone is forcing me to eat a maggot covered paper towel roll.   And I cannot eat another bite of corn until the next year.  That’s just the way I roll.  But for now … bring on the corn!

Click here to see the menu board being written out.  Just for fun!

MONDAY –  Hot Italian grilled sausage on whole wheat bun, Grilled Peppers and Asparagus, Grilled potatoes, Grilled Corn on the Cob

There is nothing that makes me happier than an entire meal that gets cooked without getting a single pot dirty.  I’m going to suggest we just grab things off the BBQ and gnaw at them with our bare hands in order to eliminate dishes and cutlery as well.  I’m just JOKING, we won’t eat with our bare hands!  We will wear oven mitts.

TUESDAY –  Hamburger/Barley/Vegetable soup, Cheesebread, Salad

I do understand that “Hamburger Soup” may not sound like an especially chi-chi or even appetizing meal to many of you. But it is, and you can suck it if you beg to differ.  I actually made up this recipe when I was freakishly craving Chunky Soup one day.  I found a plethora of ground beef soup recipes, but they all had a tomato base.  I did not WANT a tomato base.  I wanted a beefy, gravy-like base a la Chunky Soup.  Without the taste of tin.  You know what makes a beef soup taste really beefy and gravy-like?  Adding a cup of gravy.  Mmmmm.  Soup.  And who can forget Cheesebread!  My good friend Cheesebread, I love ya like a brother.

WEDNESDAY –  BBQ chicken with Maple Syrup & Whiskey BBQ sauce and a Kansas City Rub, Corn on the Cob, Broccoli Salad with Feta Cheese

I make the BBQ sauce myself and store it in the freezer.  I probably don’t need to store it in the freezer … I could probably get away with storing it in the fridge.  But I don’t ’cause … well I have no idea why, really.  I also make a huge batch of Kansas City Rub.  One batch usually lasts half the summer.  I rub it on chicken, ribs and sometimes my stubby little fingers.  It really tastes good on just about anything.

THURSDAY –  Hamburger Soup as an appetizer.  Peanut Chicken and Tofu Satays done  on BBQ with grilled broccoli and Rice noodles.

I’ve never grilled Tofu before.  I have no idea why I capitalized Tofu.  Apparently I revere it.  I’ll let you know how it goes.  Better yet … if you have grilled tofu before let me know how to do it before I make a complete ass of myself and ruin dinner, thusly ruining the entire night and possible the remainder of the week.


Once again I’ve lied to you.  This is getting to be a baddddd habit.  At least when I lie to you I admit to it immediately. It’s like some form of lying Turrets.    I have no idea if we’re going Out For Dinner on Friday night.  I made it up.  I just couldn’t think of anything to cook that night.  Nothing really bubbled my cheese.

SATURDAY –  Meatloaf with Golden Cheesy mashed potatoes, Asparagus with Parmesan cheese, Salad with Feta Cheese.

Speaking of cheese and how it’s on EVERY single part of this meal  … you should know, it is my goal in life to add cheese to as many things as possible. When I figure out a way to add cheese to my morning cereal my life will be complete and I will bid you adieu.    OMG!  I should have Tofu Macaroni & Cheese on Friday night!  Done.

SUNDAY –  Rotisserie Chicken on the BBQ, thin cut fries done in the oven, Broccoli and Red Peppers

As I sit here with my laptop on my, well my lap, I am thinking I could probably roast Sunday’s chicken on it.  Holy CRAP this thing gets hot. My thighs feel like they’re made of furnace.  Soooo … Rotisserie Chicken didn’t go so very well for me last time I made it.  I smashed the chicken onto the rotisserie after brining it and closed the lid to the BBQ.  The chicken skin burned as black as the heart of a kitten-hater.  In like 5 minutes.  Method or BBQ?  Which is screwing me up here?  I had the BBQ on hot, intending on turning it down after 10 minutes.  Yeah um … that didn’t work out at all and my chicken looked remarkably similar to a horrible tragedy you might see on the evening news.  I suspect the same thing is happening right now to my thighs.


  1. Lori says:

    Okay, I’m your first commenter and you ARE my girl crush. lol. Promising that I’m not stalking. Know what you mean about the corn obsession. We do the same. And allz I can say is thank goodness they leave me alone about my odd eating habits. They give me grief to last a lifetime on other subjects. 🙂

    • Allison says:

      Well, I eat my corn around the cob in one spot, then I move over and start the next part. Kinda like starting at the pointy end of the cob and moving down towards the blunt end. My late hubby ate his corn typewriter style. We used to have corn “feeds” with his family…each person ate at least 6 cobs. And, corn wasn’t the only thing for dinner! Never seen people eat so much corn.

  2. Katharine says:

    “black as the heart of a kitten hater”
    I love this line! I’m going to do my part to make sure this becomes an everyday saying.

  3. Langela says:

    I was going to write about how your bbq was too hot, but I figured you already thought of that, knowing that it should be about the temp of a 350-375 degree oven. So I won’t write about that.

    And my laptop gets really hot sometimes, too. They actually make laptop stands that allow air to flow under it to help with cooling the laptop and the lap. Maybe you could make something….

    • Karen says:

      Langela – #1. When I put the lid down, my BBQ was approximately 4,567 degrees. Too hot? #2. I completely forgot I own one of those handy laptop fans.

  4. Genevieve says:

    Try squeezing a fresh lime over your corn on the cobb. Grind pepper over it afterwards. It’s very refreshing and a nice change from the expected and more calorie laden butter! Bon Appetit!

  5. Dawn says:

    Grilling tofu can be tricky but it’s good enough to give it a whirl. I coat (and I mean spray for several seconds) the grill with cooking spray or oil to keep the tofu from sticking. Whatever marinade you use will help it from sticking, too. Draining the water off of tofu first (before marinating) seems to help. Cutting it in slabs about 1/2″ thick and flipping it with a spatula makes it easier to handle. At any rate, since you’re not really “cooking” the tofu, you only have to have it on the grill for a few seconds to get the fancy marks. I may be even worse than you are about the corn. I live on a farm and have been known to stand in the middle of the corn stalks gnawing on a raw ear (of corn, that is). Lest you think I have no refinement whatsoever, I will tell you that I do, most of the time,remove the silk first. Happy eating!

    • Karen says:

      You remove the silk? Well that is classy! I’m very upset to report I’ve never had a fresh cob of corn. As in one that I KNOW was picked only 10 minutes or so before I ates it. I’ve bought it fresh before at a farm stand, but who KNOWS when it was actually picked. I might have to sneak into a field by cover of darkness and steal a cob to try it. Now if I could only distinguish between cow corn and people corn.

  6. Nancy Joslyn says:

    We have cheese for breakfast! I melt it on whold grain, high-fiber bread, or I melt melt cheese on pita bread with some italian herbs and garlic powder or garlic salt. MMMMMMMMMMMM

  7. Hanna says:

    I had never tried steaming corn until about a month ago, and I’m not sure that I can eat it any other way now. I have an amazing double-decker steamer and it steams everything I put in it JUST right. Yummers! I could eat corn on the cob everyday too!

  8. I must eat more corn! I’m sort of scared to make it at home because we just have a small ‘Road Trip’ grill, and I’m not sure how else to make it, I hate firing up that thing. Genevieve’s trick sounds amazing.

    • Karen says:

      Hey Sara! Just steam it in a double boiler or boil it in salted water (sometimes I add a tsp of sugar too) for 7 minutes or so. To do it on the BBQ you have to pull just the silk tips from the corn, then soak the corn husks and all in water for at least 1/2 an hr. then just stick them on the grill. What ends up happening is they steam/bbq in their own husks.

  9. Emmy Jay says:

    Tips for grilling tofu: (1) Buy extra-firm tofu or firm if you can’t find that. Do *not* use silken tofu, no matter how firm. (2)Press the brick of tofu for at least 1/2 hour before you do anything to it. I put it on a plate, then put another plate upside down on top, and use a tea kettle full of water on top of that as weight. Discard the liquid that is pressed out. (3) If you are adventurous, you could freeze the tofu for a day or so before you press it. This changes the texture a lot — it gets spongier and really soaks up the marinade.

    Also, re corn on BBQ: we leave the husks *and* the silk on until after grilling — the silk seems to come off easier that way.

    • Karen says:

      Thanks Emmy! I always use extra-firm for this type of thing. I don’t always press it though so I’ll make sure to do that. And RE: corn … I just pull the visible silks off. You’re right … when you pull the husks off when they’re done the silks allllll come away clean!

  10. Anna says:

    Ricotta or marscapone might go nicely with your morning cereal 🙂

  11. Sherry (BTLover2) says:

    I’ve got two words for you: Corn Poopy

  12. Lane C says:

    We eat it mexican style. Crema Fresca and parm chesse and spicy spice mix….you might die and go to heave if you try it! 3 cheers for corn on the cob!

    • Karen says:

      REallllyyyy? There are so many corn options I didn’t know about. Another one to try. How do you put the cream on? Dip? Roll? Slather? And what kind of spice mix? I need to know these things. You can’t just give me partial information when I’m sitting here with a fridge full of corn!

    • kathryn says:

      “die and go to heave” – heheheh! i’m brave of soul – and strong of stomach – though, so would love to know the details too, Lane C! x

  13. Tish says:

    i don’t hate kittens but i do despise cats. please tell me my heart’s not black. all my life i’ve been under the impression that it’s made of solid gold. wait! before you answer me please take into account how much i love your blog. xo

  14. Pam'a says:

    I was raised here in the Cornhusker State, and must let you know, Karen, that the proper term for this Food of the Gods is “roasting ears.” Since you’re so fab, I want to share a trick I developed for cooking said roasting ears in the MICROWAVE with you.

    1. Dampen a clean, cotton dish towel you don’t care much about (I have a designated Corn Towel). Don’t wring it out too well.

    2. Lay it on a microwave-safe plate.

    3. Stack your roasting ears (up to 5-6) on it.

    4. Fold the towel over them, making sure not to leave any open places.

    5. Microwave for oh, four minutes on high (It varies. You know microwaves). Then, with oven mitts on, flip the bundle over in sloppy fashion and cook four more minutes. Take a bite. If it’s not done, nuke for another minute or two.

    This is a good recipe for those of us who can’t (or refuse to) boil water.

    • Karen says:

      I’m gonna give that a shot myself! And I love the term “roasting ears” and will only use it from now on. Thanks Pam’a

  15. Stella says:

    I mix together butter, agave nectar, and lemon pepper and “slather” that on the roasting ears. YUM-O!!

    • Karen says:

      🙂 Slathering is very important. Agave nectar? I have NO idea where I would find Agave nectar. The hunt is on.

  16. Pam'a says:

    Although I’ve never had a reason to do anything but look at it quizzically, I believe you can find agave nectar in the Mexican or Ethnic Food section of most decent-sized grocery stores. I further believe it comes in a soda pop-type can, and that it’s used as a sweetening agent. I think. ::nods authoritatively::

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