Saturday, after a day of butterfly hunting and feeling old at ConnectiCon (seriously, I saw a girl in what looked like a raspberry-colored micro bikini bottom and I thought "Where are her pants? Did her mother let her leave the house like that?" and knew I was old) we came home for a simple supper of garlicky grilled chicken and oven-roasted corn. Alas, I cannot show you any delicious pictures of supper because we ate it all up, yum, before I thought to take a picture. However, I can show you what remained:
Yes, nothing remained. As, I told you, we ate it all up. Yum. Oven roasting corn is my favorite (and only) way to do corn now as it's so easy and, I swear, less messy than shucking and steaming in a pot. I don't know why (maybe it's the moisture created by steaming the corn in its husk?) but it's much easier to shuck roasted corn than shuck raw corn. The silks just slide away. Anyway, it's dead easy to roast corn. Just put unshucked corn on a tray, roast in a 350°F oven for 30 minutes, allow to cool enough to handle, butter, salt, pepper, nom.
To finish off our yummy summer supper, we had more Eton(ish) Mess. Of course. Who didn't see that coming? Used strawberries, raspberries, and blackberries this time but it was still (obviously) just as easy and delicious. I suspect we will be eating a lot of Eton(ish) Mess this summer! Certainly, we will be eating it again tomorrow ... just so the leftover berries don't go off, you know. Berries don't keep.
Hmm. I wonder if I could do this with thawed frozen raspberries? Then we could have Eton(ish) Mess in the winter, too. Oh, dear heaven, year round Eton(ish) Mess!
That way lies madness? Delicious madness.