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Easy Baked Corn Casserole

Surgery sucks. Let me just say that up front. Two weeks ago I had a full hysterectomy/appendectomy combo adventure, so needless to say, cooking is not high on my to-do list right now. But, life goes on, and I’m trying my best to participate, even though I’ve been warned by many that if I do too much in one day, I pay for it for three. This weekend was our friend’s annual BBQ, and we really wanted to go, so I needed to find a recipe for something to take that either I could do easily, or walk my husband through. (Who, by the way, has turned out to be a much better cook than he let on. I think he has been hiding his culinary skills from me so that I would cook all the time, but that’s another story.)

I had made this corn casserole for my mother’s birthday party a few months ago, and it was a hit, so decided since it is September, a sweet corn casserole would work well with barbeque. This is pretty much a dump and bake recipe, so it went together really quickly, and was, indeed, a huge hit. Of course, using fresh corn is the best way to approach this recipe, especially in the summer and fall, but I have found that the big bag of frozen sweet corn from Costco has amazing flavor, and you can hardly tell that it’s not fresh off the cob. Read more

Review: Cornerstone Bistro

Just hearing the word “bistro” in reference to Middleton, Idaho was intriguing enough to get me to go to the Cornerstone Bistro. For those not familiar with southwest Idaho, Middleton is a rural farming town whose best eatery I had been to has been the Farm Boy Drive-In, but recently I’ve been hearing buzz about the Cornerstone and chef Ben Thorpe’s take on local, seasonal cuisine, so I decided to spend my birthday dinner there.

Dining at the Cornerstone Bistro was the first time I truly felt like a guest in a restaurant, rather than a customer. Although I must say, when we walked into this unassuming 12-seater eatery located in a tiny “strip mall”, I wasn’t blown away, until we sat down and I began to ask the waiter about gluten free options. Chef Ben himself came over and began to tell us that the entire menu is gluten friendly. He, and several members of his family eat gluten free, so he cooks that way as well. From the fried calamari to the chocolate cake — all is safe for me to eat. He hung out for several minutes chatting with us about where he buys his gluten free stock and was just genuinely nice and interested, and also offered to make us whatever we wanted, regardless of what was on the menu that night. I told him he was my hero. Read more

IFBC Thoughts

When I walked into the lobby of the Portland Doubletree, I was wrapped with fear like a tighly swaddled baby. This was completely new territory to me, and although I travel as much as I can, it’s never alone, and never to a conference such as this.  I had no idea what to expect, and the sea of people around me were very intimidating. Everyone looked organized with their laptops and tablets out, pecking away at what I assumed were blog posts already, so immediately I felt like I was lagging behind. I circled the lobby a few times, called my husband to tell him I’d arrived, then finally perched on a sofa that had just been vacated. Maybe if I kept my head down and pretended to be tweeting or checking email, that I wouldn’t have to talk to anyone yet — I just wasn’t ready to dive in to the deep end.

My first tweet of the weekend: “Just arrived at the Doubletree Portland for the #IFBC conference. Is everyone this nervous?” Almost immediately, I got a response from my new friend, Marlynn, at Urban Bliss Media, “@TeaRelish I am! we can be nervous together :)”. Whew! So I’m not alone, now I can move on and enjoy myself. And it was only moments later a woman sat down next to me, presented her hand and said, “Hi, I’m Catherine.” Turns out Catherine is Sicilian Girl, and this was her second IFBC trip. First introduction down, I’m on my way! Read more