A few weeks ago, I got a fat package from the lovely people at OXO. (And when I say lovely, I mean killer, fantastic, and all around sensational.) I don’t remember the day or time, what I was wearing…had I even showered yet? Don’t know. Don’t care. I just remember the box had an OXO sticker on it, which immediately triggered a squeal so loud that dogs could hear me from the next county over.

The box included a large amount of products to try out and review. Somebody pinch me.

There, right at the top, was this tool – a Corn Peeler. Since corn is at it’s peak right now, and our weekly trip to the Farmer’s Market includes a batch, I got right to it.

If you’re grilling corn to simply eat it right off the cob (dental floss stand by), clearly there’s no use for this. But, if you’re grilling corn because you want those pretty kernels in a bowl, or need them for a recipe, then this handy dandy tool is, well, handy. And dandy.

It felt sturdy, comfortable in my hand with it’s non-slip grip, and cut the kernels with ease. Also, they designed it so that the blade is positioned at the perfect angle, making sure you can’t cut to shallow or too deep. I like that it’s dishwasher safe, and an added bonus is the clear plastic cover that protects the blade.

Sure, you can just use a knife…and run the risk of cutting yourself. And having uneven kernels. Where’s the fun in that?

The Giveaway
Two lucky readers have a chance to win one. And there are two ways to enter: (1) leave a comment on this blog or (2) become a fan on Facebook by clicking the “like” button, then leave a comment on The Wall, so I know that you did.

The drawing closes on Friday, September 3rd at 8pm PST.

To get you in the mood, try this grilled corn with Feta and Lime. Oh me, oh my.

Print this recipe (cooking method adapted slightly, but ingredients unchanged, from Greg at Sippity Sup!)

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I like this pasta dish almost as much as this one. Ya ya, it has cream in it, too. Remember when I said that recipes with sesame oil get my attention? Well, pasta dishes with cream have the same effect. So sue me. Come on, people…live a little! It’s not like it’s high fructose corn syrup or aspartame. It comes from a cow. Mooooo. Let’s clog up those arteries with something that’s natural and makes us feel good.

Ah, I kid.

Not really.

I stole this one from Joanne. I have a Joanne folder. I really do. If you hung out at her place as much as I do, you would too. Although she was silly and used almond milk and half n half, instead of cream. But she’s an M.D. in training, and a marathon runner. So I cut her a little slack.

Seriously, don’t miss out. It’s a my-belly-is-so-full-but-my-mouth-wants-more type of pasta extravaganza.

Next week we will discuss my love for Cool Whip.

Ah, I kid.

Not really.

Print this recipe (adapted from the fabulous Joanne at Eats Well With Others)

**This Friday I have the honor of hosting the popular Presto Pasta Nights, created by Ruth of Once Upon A Feast. Check out the submission rules and come join in the fun. Send me your entries by Thursday night, the 26th, at: amy (at) veryculinary (dot) com.

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If I was your boss, I could assign you to certain projects you detest. I could imply not so pretty consequences if things don’t get done. I could micro-manage. I could blame you for my own incompetence. I could make you wear a lot of obnoxious flair, and you’d have to pretend to enjoy it. Basically, I could make your life miserable if you didn’t do as I say. (Wow…I’m a pretty mean boss.)

But, alas, you don’t work for me. So I can’t threaten you. I can’t write you up. I can’t even talk behind your back.

I can only recommend. Encourage. And in this case, beg. Plead.

Pretty please, make this pasta dish. Pretty, pretty please. With a cherry on top. With chocolate on top? With a hundred dollar bill on top? With hot, naked people on top? (Wow…that’s some pasta dish.)

It’s one of my favorites. With lots of lemon flavor, sweetness from the tomatoes, and cream (which any splendid pasta dish should have, don’t you think?) So silky. And yet surprisingly lite.

Go. Go now and make this. And my work here is done.

Print this recipe (adapted from Living In The Kitchen With Puppies.)

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Eggs are good for you. Eggs are bad for you. Eggs are good for you. Eggs are bad for you. And…eggs are good for you. That’s currently where we stand, right? No doubt there’s a lobbyist out there right now, though, securing funding to do more studies on how the egg will ruin our lives.

Until then, let’s enjoy these white and yellow ovals of protein. Actually, let’s enjoy them forever, and just throw the studies to the curb. Unless you’re eating a whole dozen in one sitting – and even then, it’s not like you’re ingesting carbon monoxide – how bad are they? Don’t answer that…I’m not listening.

Eggs….(you ready for my list?)…I love them scrambled, poached, sunny side up, fried, in stuff, on stuff, stuffed with stuff. And yes, I love them hard-boiled and devilish.

I’ve had deviled eggs with cayenne, dill pickles, jalapeño peppers, cucumber, bacon, sun-dried tomatoes, beets, cream cheese…

And now I have had them with BBQ sauce.

These are incredible. These are edible.

These are my new favorite!

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I like items that have a dual purpose.

Apples are the best when used in a pie, but they are also a great tool for softening up hardened brown sugar.

What about aspirin? A little bit gets rid of aches and pains…and helps cut flowers last longer.

Dishwashing soap cleans my dishes, but even better, it keeps the aphids off my tomato plants. Take that you little suckers! Oh, and fabric softener sheets that stop static cling are also effective at repelling mosquitoes.

Ever run out of shaving cream? Try butter. Yep. It’s awesome.

Then, of course, there’s baking soda. The multitasker of all items known to man – freshen up a sponge, remove coffee stains from china, get rid of grease stains on stovetops, deodorize your garbage can, remove musty odors from books, treat minor burns – the list goes on and on. I swear you could probably build a rocket ship with it. No doubt it is MacGyver’s best friend.

But wait, there’s more! Let’s just add wonton wrappers to my list. Sure, they hold potsticker and eggroll filling. But apparently these little squares also make a wonderful canvas for sugar, nuts, and fruit.

I absolutely love these. I love them so much that I will make certain I always have a batch on hand, occupying permanent shelf space in my pantry. And that’s saying a lot, considering the small area and highly coveted real estate for snack items.

Print this recipe (adapted from Everyday Food)

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