The weather couldn't be better. After all that hot and steamy weather we had in July, it's nice to get outside and actually enjoy it again. We bought a great jump rope yesterday. It's an extra long that two people twirl and then another jumps. Grace, Lee and I were out practicing by 8:00am and then jumped for quite some time after Kendra came. After lunch I took the two girls to Kendra's mom's workplace and they headed off to horseback riding lessons and then for a sleepover. Tomorrow we'll meet at the library so Kendra's mom doesn't have to travel all the way to our place. The kids are loving this great weather, too. They went swimming, caught frogs, found a clam that was sifting water, played with the chickens, jumped rope, shucked corn and had lunch. Talking about corn, I have an abundance of sweet corn and don't see enough people to give it away. I've been freezing corn and here's my favorite way to do it.
FROZEN CORN
6 cups uncooked corn, cut from cob
1 1/2 c. water
1 1/4 tsp. salt
3 Tbsp. sugar
2 Tbsp. butter
Bring first 4 ingredients to a boil. Cook 2-3 minutes, stirring constantly. Remove from heat; add butter. Cool. Put in containers and freeze. I use quart size freezer bags. I also double this recipe and cook for 3-4 minutes.
This is one of many treasured recipes from my mother-in-law.
