A TRIBUTE TO CORN-ON-THE-COB!

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AN AMERICAN JOY!
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Roasting Ears! Roasting Ears! Roasting ears!
Butter! Butter, Butter!
You French, with your CULINARY SMUGNESS---
Listen and learn from us!

Not only do we have fried chicken, deviled eggs,
Watermelon, apple pie, and dumplings---
(Yes, and Mother, Home, and the Flag!)
We've got ROASTING EARS...and BUTTER!

Okay, so we've got "only one sauce"---but
Just as Aces take Deuces
Our Butter takes all your Sauces!
Case closed!
Haven't you ever heard of...Paula Deen?

Corn on the cob: Boiled, Baked, Grilled, Nuked;
Shucked or Un-shucked...
It's hard to mess up corn-on-the-cob.
But have you ever seen a cook slice off the kernels?
I know: "What a travesty!" Breaks your heart!
Ruining and wasting corn-on-the-cob!

A GREAT JOY IN LIFE:
Introducing your two-year-old Grandson
To his First Roasting Ear!
After the first bite:
See the Wonder of Discovery in His Face,
As he becomes smeared and DRIPPING with
Butter, salt, and pepper...
He's hooked for life. (Along with us!)

However you cook it, there's
ONLY ONE WAY TO SERVE IT---
A long narrow dish, or even a plate...
With butter standing in the bottom---
After each bite, roll it around in the butter,
One more time!
(Buttered only once, it'll be dry.)
My, oh my, you French Friends,
Eat your heart out
While we eat our dripping, buttery corn!

If you listen to us, you'll learn to cook!

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BY MIL
7/28/12






Sent from my iPad