Author: Joe White
1 8 oz. sour cream
1 can cream-style corn
1 pkg. Birdseye frozen corn (16 oz., yellow & white)
1/2 cup melted butter (cooled)
1 large egg
1/2 tsp. salt
2 fresh jalapeños, finely chopped and seeded
1 pkg. corn bread mix (8.5 oz.)
Combine sour cream and egg. Mix in melted butter. Add rest of ingredients and mix. Pour into greased 8″x8″ pan. Bake at 350º for 35-40 minutes.
Today is my father’s 75th birthday! A couple of weeks ago, he was the first recipient of the Texas Tire Dealers’ Lifetime Achievement Award.
There is a great story on him in Sunday’s Beaumont Enterprise. You can email him a birthday greeting; while doing so, tell him he really needs to update his website.
DW: Grmans Told to Pick Their Asparagus Themselves
Germans love their asparagus, but they tend to leave the picking to the Poles. But now, a new law encouraging Germany’s long-term unemployed to find work has left the East Europeans out of a job.
My dad loves spargel, which is white asparagus. When the shoots are getting ready to break through surface of the soil, more dirt is put on top, so that they never are exposed to the sun, so no photosynthesis and no green, just succulent white goodness. May and June is spargel season in central Europe, and it is ubiquitous: even the McDonald’s at Schwarzenbergplatz in Vienna serves it. One of my favorite restaurants here, Charivari, flies it in each spring and has a special spargel menu.