Can it be, that the chief object of existence is to sing, and play, and dress and dance? Do not these things, when we reflect upon them, look more like the pursuits of butterflies and grasshoppers, and canary birds – than of rational creatures? Is it not melancholy to see beings with never-dying souls, sinking to the amusements of children; and employing time as if it were given them for nothing but mirth; and using the world as if it were created by God only to be a sort of playground for its inhabitants?

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Vegetables	American	Vegetable	4	Servings

INGREDIENTS

		Corn on the cob
		Olive oil
		Crushed garlic

INSTRUCTIONS

I know that most of us believe that corn on the cob cries out for fresh
butter. But, in order to cut down on the cholesterol, try this: Heat some
olive oil in a frying pan and add a bit of crushed garlic. Do not let the
garlic brown, but let it cook a tiny bit. Brush that on your corn and you
won't miss the butter at all. In fact, I think that you will prefer the
garlic oil.
HINTS ON FREEZING CORN ON THE COB:  I love corn on the cob and I like to
have it year round. I have had very good luck with this freezing method.
Buy the freshest corn possible and DO NOT remove any of the husk. Cover
each ear in plastic wrap and then in aluminum foil. Freeze it immediately
and it seems to keep very well until the next season.
Do not unwrap until the ear is defrosted. Then, cook as usual.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”