It was quiet at the cabin yesterday. The hubby was off helping a cousin with a building project and my work day didn’t start until later in the evening so it was just me, the stillness and the quiet that filled the cabin for most of the day. I snacked on left over Cardamom Banana Walnut cake and enjoyed several brewed pots of delicious hot, black coffee.
My thoughts swirled from one thing to another. Finally one thought lingered…what to fix for dinner. Sunday my husband (Norman) and I spent some time at a local flea market. Back several months ago I was talking to a lady in another country and mentioned a type of food that is very common here in Kentucky (USA) but she had never heard of it. So if any readers are wondering what in the heck a flea market is Wikipedia gives this definition…flea markets are a type of street market that provides space for vendors to sell previously owned merchandise, also fresh or canned produced and baked goods.
A nice, older gentleman whom Norman referred to as a horse trader because of his sales pitch and bargaining techniques had fresh garden produce for sale. We purchased cantaloupe, blueberries, new potatoes, snap peas and fresh corn on the cob. Everything except a few ears of corn had already been eaten.
I decided to use the remainder of the corn in yesterday’s dinner. I made “fried corn.” When I think of or fix fried corn I always think of my mom and grandmother. I drank more coffee as I “visited” with them.
Our visit took us back many years ago into the small garden near our house. The moon was turning from our region to another, dawn faded and the sun greeted us with a beautiful, golden smile. We pulled the green, husked ears of corn from the tall stalks and placed them in the tubs beside us. Once the tubs were full we packed them to the front porch where more tubs were waiting.
Settled into chairs with cane bottom seats we began to shuck the corn of it’s husk and silk. We talked, reminisced and planned as we worked. Once the husk and silk were removed we sliced thin layers of corn from the cob then we scraped the cob to get the last creamy, milky juice out of the cob.
After filling large dishpans with the corn we added water, salt, sugar, cooking oil and butter. Over medium heat we stirred constantly to keep the corn from sticking until the mixture started to bubble. Was I was stirring up spells way back then without even realizing it? The mixture was then removed from the heat and allowed to cool before being spooned into freezer containers and stored in the freezer to be enjoyed later in the cold winter months. A skillet of golden fried corn always brings a ray of sunshine and magick to the dinner table in any season.
I recall one year when during the cooking and cooling process I “sampled” so much fried corn that I “foundered” (ate to much…way to much) and had no desire to eat fried corn that winter.
It was great visiting with my mom and grandmother, dinner was great…especially the fried corn. A magickal day indeed.
If there are any leftovers you can return the corn to a skillet and add 1/4-1/2 cup of water, over medium heat allow the corn to begin to bubble then sprinkle 1-2 tablespoons of cornmeal to thicken mixture. Remove from heat. Voilà…a new, tasty dish for your next dinner.
See the Magick…Feel the Magick…Experience the Magick
#Cabin #Magick #Cooking #FriedCorn #Remembering #SpiritualVisits #Ancestors