Ah, summer, what power you have to make us suffer and like it.
~~Russell Baker
This is a short respite from the sticky heat wave we’ve suffered for the last week or so. Nice cool dry air is coming in through the windows and I can hear birds fussing at each other. The cats are walking around, no longer imitating fur rags draped over the furniture. It’s so much easier to appreciate the gorgeous bounty of summer when I’m not ‘glowing.’
(sorry: “Horses sweat, men perspire, but women merely glow.”)
I have a pound of blueberries in the fridge; when I was in the (air conditioned, innocuous music playing, colorful displays) store, a pint of blueberries cost $1.50, but a whole pound was on sale for $2.00. I know, they say “a pint a pound the world around” (okay, that’s water not berries, and okay it’s no longer ‘the world around’ with those logical grams and kilograms). But for half a dollar more, I bought twice as much (or is it twice as many?).
I also bought a fair-sized container of fresh pineapple, a couple of peacharines (netareaches? I don’t remember, but some cross between nectarines and peaches—there they were: a mountain of soft orange-red-yellow temptresses), four handsome smooth red tomatoes, a prickly cucumber, and a half-dozen apricots. I resisted the avocados.
Have you noticed that most grocery stores have fluorescent light over the meat, fish, snacks, candy, cash registers, but warm incandescent spotlights shine lovingly over the fruits and vegetables? As I was leaving the area, corn popped into my cart: 6 for $1.00; I put it back because I’m not a big fruit and vegetable eater. Well, I kept one ear to make this recipe.
Gyoza filled with Sweet Corn and Scallops adapted from Videojug |
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This filling can be processed easily in a small food processor. It’s about 2 cups of filling, but only part of it is whirled ’round the blade. |
This one’s back to you Indiana man—corn has ears and corn has worms <3 |
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KITCHENOFDISTINCTION3 1 month ago 21 |
I think this video just sums up the greatness of The Band, 50 year old men in tears & kids of 4 happy, apparently appreciating & clapping. No band comes close. |
Really sweet! Really corn, I love it!
There is an element of truth in every idea that lasts long enough to be called corny.
~~Irving Berlin
Me, I love it and love you too.
“But for half a dollar more, I bought twice as much (or is it twice as many?).”
Not that it matters a great deal, but it’s twice as much.
Great blog, by the way. . .
Thanks Ron!
Ah, let’s say I went to work yesterday with a container of blueberries but I dropped it and half of them fell all over the floor. Then, as I was stooping to pick them up, I knocked the container off the table, so I had twice as many berries to pick up.
I guess I'd say there is a reason they don't call me 'Grace.'
(it was worse than that: I’d poured milk on them before I dropped the container…)
Bet the cats liked the milk on the floor anyway!
No. It was as I came in to work. not the best day, yesterday…
(why are you online at this time of day?)
Oh Tess!
These Gyoza look scrumptious! As soon as I’m done with my move, this will be one of the first dishes that I make to entertain my friends! The shiso will be coming from the plants on my new patio that I’m going to purchase at Anzen Hardware in Little Tokyo. (hee hee)
Hey Karla, Just let me know when the party starts: I don’t want to be late.
I haven’t forgotten about the sesame sauces, but cooking for one—not so much fun. I have some lovely French sweet cherry jam (no high-fructose corn syrup for the French!) and some almond butter. Makes a decent dinner and no mess. LOL
Wow! Your gyoza is impeccable!! And also I’m impressed with your ingredients that I ‘ve never tried. It looks yummy!! My daughter loves corn, so I will add some corns in my gyoza next time! Thanks!
Hi naoko—
Thank you!
While researching about corn in Japan for several other posts, I came across this recipe. It is unusual—my inspiration recipe was written by a non-Japanese—but it tasted good.
I’m sure your daughter will enjoy a little corn in your gyoza!
These look fabulous. I’m not sure I dare to attempt to replicate these but am salivating at the idea of that flavour combination.
Great blog!
Hi!
You are right that these gyoza would not be do-able on a week-night.
If the flavor combo of corn and scallops is what you like, then let me suggest this fast and tasty soup instead:
Corn Cream Soup:
Thanks Tess,
I’ll give that a go.
OK I am Bookmarking your blog it all looks so good.