The BEST way to cook fresh corn is also the EASIEST🌽

We’ve got one more week to buy farm stand FRESH corn 🌽 and then it’s out of season until next year.

Here’s my favorite way to prepare it,

1) trim both ends

2) remove about half of the husk

3) store covered in the fridge (grocery sack it came in is okay…) until you’re ready to cook

4) microwave for 4 minutes (hard vegetable setting on my microwave)

5) CAREFULLY remove from microwave – it’s HOT

6) once cool enough to handle, the husks along with the silks, slide right off – practically in one piece?!!

Notes: can also be thrown on the grill

Banana 🍌 Bundt Cake

Amazingly enough, this cake recipe was just one ingredient less, than the banana bread recipe that I loved from Martha Stewart.

𝕋𝕠𝕕𝕒𝕪 𝕔𝕒𝕝𝕝𝕖𝕕 𝕗𝕠𝕣 ℂ𝔸𝕂𝔼 …


Banana Bundt Cake


Baked goods, Cakes


 cup butter or margarine, softened

 cup sugar

2 eggs

1 teaspoon pure vanilla

3 medium ripe bananas, mashed

2 cups flour

 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream

¾ chopped walnuts (or pecans)


In a mixing bowl, cream together butter and sugar. Add eggs, 1 at a time until well blended. Stir in vanilla and bananas.

In a seperate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in nuts.

Pour into a greased and floured 10” bundt pan. Bake in a preheated 350 degrees for 50 minutes or tests done with toothpick.

Cool, then dust with powdered sugar before serving.

Shrimp Stock (in your pressure cooker)

Save those shrimp shells in your freezer to make this delicious stock, in minutes, using your pressure cooker.

I use my stock to make Martha Stewart’s Shrimp Bisque (soup).

Shrimp Stock (in your Pressure Cooker)


Seafood, Soups & Stews


2 lbs. shrimp shrimp shells

1/2 cup dry white wine

1 medium carrot, broken in half

1 stalk celery, halved

1 shallot, halved

1 bunch fresh parsley

1 tablespoon fresh thyme leaves

Cold water, as noted


Save those shrimp shells to make a delicious, pink-tinged, stock.


1). Using a wire mesh insert for your pressure cooker, add the shells, wine, vegetables and herbs.
Cover with cold water, by about an inch, taking care not to overfill your device.
2). Close and lock the lid of your pressure cooker. Cook at high pressure for about 8 minutes. 
3). At the end of those 8 minutes allow your pressure cooker to natural release. This can take up to 30 minutes.
4). Carefully strain the contents of the cooker and allow to cool to room temperature. Discard the solids.
Use within 3 days or freeze.


Purchase a second pressure cooker seal to use for savory dishes, because of how the odors absorb (and WON’T wash out!)