Chinese Corn and Egg

Cleaning out my freezer the other day, I found a package of corn frozen from the peak of summer. The kids couldn't get enough of it, grabbing the cobs as quickly as I'd removed most of the kernels. This recipe, adapted from a Chinese cookbook of mine, went quickly too. It's a simple dish for a Meatless Monday or for a quick dinner after a busy day. Quick and Easy Corn and Egg 4-5 ears corn, kernels removed 5 eggs, lightly beaten 1 tsp. sesame oil pinch of salt 1 tbsp. butter 2 tsp. peanut oil 1 tsp. finely chopped garlic salt and pepper to taste Combine eggs, sesame oil and salt and set aside. Heat skillet until it is hot, and heat the butter and peanut oil until melted. Toss in garlic, stir-fry briefly, then toss in corn and stir-fry another 2 minutes. Reduce heat to medium, add eggs, scramble and cook until eggs are set. Serve at once.

Tomato tip from Dr. Greene

In one of the strangest ways of work and life intersecting, I'm listening to an online presentation by Dr. Alan Greene, the author of Raising Baby Green.

He mentions that 40 percent of kids won't touch tomatoes - but they're twice as likely to actually try - and enjoy - the tomato if you had them the knife! "It's a simple thing to do to involve them in the meal preparation," he said.


"If you take them to the garden and have them pick it, you're more likely to have them try it. If you have a child plant a tomato, wash it and pick it...it becomes a treasure."


Yes, they are treasures in our house. Tomatoes make a great use as balls. And my kids love to grow them in the garden. But eating them? Hardly. They just make my daughter in her words, "sad." Guess we aren't statistics in this family!