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Sunday, June 10, 2007

Corn on the Cob

If there’s a downside to corn on the cob, it’s the misshapen lump of butter that remains after your dinner crowd takes turns rolling their ears over the communal stick. At your next get-together, keep the greasy butter dish from becoming the table’s centerpiece and serve each person a baguette slice topped with a generous pat of butter. After using the slices to slather their ears, your guests will have a warm piece of buttered bread to go with the meal (and the stick of butter will stay neat). As for whether to eat your corn typewriter-style or go round and round, that’s up to you.


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