Corn Options Quotes

Sometimes I think that if I had to choose between an ear of corn or making love to a woman, I'd choose the corn. Not that I wouldn't love to have a final roll in the hay - I am a man yet, and something never die - but the thought of those sweet kernels bursting between my teeth sure sets my mouth to watering. It's fantasy, I know that. Neither will happen. I just like to weight the options, as though I were standing in front of Solomon: a final roll in the hay or an ear of corn. What a wonderful dilemma. Sometimes I substitute an apple for the corn.

Farmers facing lower prices have only one option if they want to be able to maintain their standard of living, pay their bills, and service their debt, and that is to produce more [corn]

Sometimes I think that if I had to choose between an ear of corn or making love to a woman, I'd choose the corn. Not that I wouldn't love to have a final roll in the hay - I am a man yet, and some things never die - but the thought of those sweet kernels bursting in my teeth sure sets my mouth to watering. It's fantasy, I know that. Neither will happen. I just like to weigh the options, as though I were standing in front of Solomon: a final roll in the hay or an ear of corn. What a wonderful dilemma. Sometimes I substitute an apple for the corn.

GM: What are the foods you recommend that have sufficient calorie density that make you feel full? What are the best foods to make the staples of your diet? PP: Whole grains, legumes, and starchy vegetables. More broadly, I tell people to make the staples of their diet the four food groups, which are whole grains, legumes, fruits, and vegetables. We have our own little pyramid that we use here at The Wellness Forum. Beans, rice, corn, and potatoes are at the bottom of the pyramid. Then steamed and raw vegetables and big salads come next, with fruits after that. Whole grains, or premade whole grain foods like cereals and breads, are all right to eat. Everything else is either optional or a condiment. As for high-fat plant foods—nuts, seeds, avocados, olives—use them occasionally or when they’re part of a recipe, but don’t overdo it; these foods are calorie-dense and full of fat. No oils, get rid of the dairy, and then, very importantly, you need to differentiate between food and a treat. I don’t think you can get through to people by telling a twenty-five-year-old that she can’t have another cookie or a piece of cake for the rest of her life. Where you can gain some traction is to say, “Look, birthday parties are a good time for cake, Christmas morning is a good time for cookies, and Valentine’s Day is a good time for chocolate, but you don’t need to be eating that stuff all the time.” People end up in my office because they’re treating themselves several times a day.

I hung up the phone after saying good night to Marlboro Man, this isolated cowboy who hadn’t had the slightest probably picking up the phone to say “I miss you.” I shuddered at the thought of how long I’d gone without it. And judging from the electrical charges searing through every cell of my body, I realized just how fundamental a human need it really is. It was as fundamental a human need, I would learn, as having a sense of direction in the dark. I suddenly realized I was lost on the long dirt road, more lost than I’d ever been before. The more twists and turns I took in my attempt to find my bearings, the worse my situation became. It was almost midnight, and it was cold, and each intersection looked like the same one repeating over and over. I found myself struck with an illogical and indescribable panic--the kind that causes you to truly believe you’ll never, ever escape from where you are, even though you almost always will. As I drove, I remembered every horror movie I’d ever watched that had taken place in a rural setting. Children of the Corn. The children of the corn were lurking out there in the tall grass, I just knew it. Friday the 13th. Sure, it had taken place at a summer camp, but the same thing could happen on a cattle ranch. And The Texas Chain Saw Massacre? Oh no. I was dead. Leatherface was coming--or even worse, his freaky, emaciated, misanthropic brother. I kept driving for a while, then stopped on the side of the road. Shining my brights on the road in front of me, I watched out for Leatherface while dialing Marlboro Man on my car phone. My pulse was rapid out of sheer terror and embarrassment; my face was hot. Lost and helpless on a county road the same night I’d emotionally decompensated in his kitchen--this was not exactly the image I was dying to project to this new man in my life. But I had no other option, short of continuing to drive aimlessly down one generic road after another or parking on the side of the road and going to sleep, which really wasn’t an option at all, considering Norman Bates was likely wandering around the area. With Ted Bundy. And Charles Manson. And Grendel.

Double Chocolate Brownies 2 6-ounce bags semisweet chocolate chips 3 tablespoons butter ¾ cup granulated sugar 3½ tablespoons water 2 eggs ¾ cup flour ¾ teaspoon salt powdered sugar 2 cups walnuts or pecans (optional) Preheat oven to 325 degrees. In a medium saucepan, combine 1 bag of chocolate chips with butter, sugar, and water. Cook and stir over low heat. When melted, stir in the second bag of chocolate chips and dissolve/melt into mixture. Next, stir in eggs, flour, and salt. (Optional: stir 2 cups of walnuts or pecans into batter.) Stir the thick, lumpy batter before pouring into (sprayed) 9-inch square pan. Bake for 30 to 35 minutes then set on rack to cool. Top with dusting of powdered sugar. Yield: 1 pan of brownies Donna’s Cook’s Notes I know I don’t look like I eat brownies by the pan full, and I don’t. But if I get a craving and make a pan, I share them with my pals at the station as well as whenever I run into cute paramedics. I always think I might freeze the rest, but that never happens because they disappear before I get around to it. Chocolate Cheesecake CRUST 1¾ cups graham cracker crumbs 2 tablespoons sugar 1/3 cup melted butter ¼ teaspoon salt Combine graham cracker crumbs, sugar, butter, and salt. Press mixture into side of greased 10 -inch springform pan. Chill. FILLING 2 8-ounce packages cream cheese 8 ounces of chocolate chips 2 eggs 2/3 cup corn syrup 1/3 cup heavy cream 1½ teaspoons vanilla Preheat oven to 325 degrees. Cube cream cheese and set aside to soften. In microwave-safe bowl, microwave chocolate chips on high for 1 minute. Stir. If chips aren’t completely melted, microwave for another minute then stir again. Next, in separate mixing bowl, beat eggs, corn syrup, cream, and vanilla until smooth. Slowly add cream cheese cubes. When filling is smooth, slowly

I missed Corn so much that dying seemed like a viable option.               A

Chili Upside-Down Pie Serves 6 Ingredients 1-1/2 Pounds Ground Beef 1/2 Cup Chopped Onions (1 Cup if you love onions) 1 Tablespoon Chili Powder 1 Small Can of Tomato Paste 1 Small Can of Tomato Sauce 1 Can of Chili Beans 1-1/4 Teaspoons Salt Sliced Jalapenos (optional) 1 Package Corn Muffin Mix (like Jiffy Mix) 1 Egg 1/4 Cup Milk 1 Small Can of Creamed Sweet Corn 2 Cups Shredded Cheddar Cheese Chili Brown ground beef and onions. Drain grease. Add chili powder, salt, tomato paste, and tomato sauce. Cook 30 minutes. Add chili beans and cook 10 minutes. Put meat mixture in 9”x13” pan. Corn Bread: Mix muffin mix, egg, milk, and creamed corn well. Pour over meat mixture. Bake for 25 minutes at 400o F or until golden brown. Let stand 2 minutes and then turn over onto cookie sheet. Top with shredded cheddar cheese and place in turned-off oven until melted.

Brownie Bars Brownie Batter: 1 cup butter, softened 2 cups sugar  2 tsp. vanilla  4 eggs  ¾ cup cocoa  1 cup flour  ½ tsp. baking powder  ¼ tsp. salt  1 cup nuts (optional)  Preheat oven to 350 degrees. Grease 9 x 13 x 2-inch baking pan or two 8- or 9-inch square pans.  Place butter in large microwave-safe bowl. Microwave on 50% power for 90 seconds-2 minutes or until melted.  Use hand mixer and beat in sugar and vanilla.  Add eggs. Add remaining dry ingredients and incorporate until well mixed.  Stir in nuts, if desired.  Pour batter into prepared pan or pans. Bake 30-35 minutes for 13 x 9 pan or 20-22 minutes for 8- or 9-inch pans or until brownies begin to pull away from the sides of pan. Cool completely in pan on wire rack. Prepare and frost.  Frost the Brownie: 6 Tbsp. butter, softened  6 Tbsp. cocoa  2 Tbsp. light corn syrup or honey  1 tsp. vanilla  2 cups confectioners’ sugar  2-5 Tbsp. whole milk  Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended.  Add powdered sugar and milk, beat to spreading consistency. Frost brownies and top with 1 cup of milk chocolate chips, if desired.  ENJOY!

CORN BREAD Serves 8 1 cup flour 1 cup yellow cornmeal 4 tsp. baking powder 1 tsp. sugar (optional) ½ tsp. salt 1 cup cream style com ½ cup grated cheese ½ cup chopped sweet or pimento peppers ½ cup finely chopped onion ⅔ cup milk (approx.

2/3 cup milk 1 cup frozen corn, divided 1 cup shredded cheddar cheese 1 (16 oz.) can kidney beans, drained Optional toppings: Fresh salsa, fresh chopped green onion, sour cream, shredded cheddar cheese 1. Preheat the oven to 375°F. 2. In a 9- or 10-inch cast-iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the onion and sauté for 1 minute before adding the garlic. Sauté for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon and stirring until the meat is brown. 3. Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. 4. While the meat simmers, make the corn bread mixture: Stir together the Jiffy mix, eggs, and milk in a mixing bowl until just combined (do not overmix). Stir 1/2 cup of the frozen corn and the cheese into the corn bread batter and set aside.

Stir the remaining 1/2 cup of corn and the kidney beans into the meat mixture. 5. If using a baking or casserole dish, transfer the meat mixture from the stove top to the baking dish. Pour the corn bread batter over the meat mixture and bake in the oven for 35 to 40 minutes, until golden brown on top. Remove from the oven and allow to sit for 10 minutes before serving with optional toppings such as salsa, green

The ingredients you will need are: 1 cup of baking soda, ½ cup of corn starch, ½ cup of citric acid, 2 ½ tablespoon of sunflower oil or you may use almond oil, ½ to 2 teaspoons of essential oils, ¼ teaspoon of borax, ¼ teaspoon of Vitamin E oil (this is optional but still recommended — this is an antioxidant, thus, this helps in the preservation of the other oil ingredients), vegetable or other natural colorant (however if these are not available, a few drops of food coloring will work as well), witch hazel in a spray bottle, and the very important ingredient — ¾ tablespoon of water.

Stuffed Quinoa Peppers ½ pound light ground beef or turkey (optional) 1 ½ cups cooked quinoa ½ pack salt-free taco seasoning 6 red bell peppers, halved and seeded ¾ cup low-sodium black beans, drained and rinsed ½ cup finely chopped fresh cilantro 1 cup corn kernels 1 teaspoon garlic powder 1 can green chiles ½ teaspoon onion powder 1 cup diced cherry tomatoes ¼ cup light or fat-free feta cheese ½ cup shredded pepper jack cheese Preheat the oven to 425 ° F. If using beef or turkey, cook it with the taco seasoning. If leaving the beef out, then mix the taco seasoning in with the cooked quinoa. Place the bell pepper halves on a foil-lined baking sheet with the cut side down. Spray the peppers with olive oil (either from a sprayer or a store-bought can) and roast for about 10 minutes. Mix the beef or turkey (if using), quinoa, beans, cilantro, corn, garlic powder, chiles, onion powder, tomatoes, and feta in a large bowl. Flip the peppers, cut side up, and fill with the quinoa mixture. Place back in the oven for another 10 minutes and sprinkle the pepper jack on top for the last minute or so, until melted.