starsStarting from nothing to where we are, Is farther that the farthest star. And farther than the farthest star is where we are going from where we are.” Eyvind Earle

Today my mind is a fallow field. Outside, the world is sun-drenched and burning. Sunday morning is slow, easy and drifting. My book was open, but I did not read. I knew there were things which needed to be done, but my mind was stuck in auto-reverse.

I must have closed my eyes because behind my eyelids I began planning our Sunday supper. I know that sounds silly in the greater scheme of things, but we do need to eat.

Dr. Advice loves an applesauce pie that his mother used to make, so when I can move from my chair I’ll make it! Isn’t it wonderful that we always remember something our mothers used to make from our childhood? Years ago I overheard several friends of my daughter discussing favorites from their childhood for which their mothers were justly famous. My daughter liked my tuna salad sandwiches. I have always tried unsuccessfully to imitate my mother’s potato salad, however my father produced a suitable one after she died.

I am cheating today with the applesauce pie, as I bought a ready-made graham cracker crust. That shows how lazy someone can get. In it I will put applesauce up to the top, and cover the whole thing with whipped cream. How simple can you get? Dr. Advice could even make it himself if he could rouse the energy today. Chilled for a few hours, it cuts and holds together nicely.

As for the rest of the meal, I’m making a Southern corn pudding with the fresh white corn from the Farmer’s Market this morning. I remember many years ago, in Grants Pass, Oregon where my parents lived, going to a farm to pick corn. My mother thought corn should go from the stalk to the pot of boiling water immediately. Well, it didn’t get in that fast, but we came home with a ton of corn to husk, and then popped it in the pot while the butter was softening and we got out bibs for everyone. Then as my father used to say “The heck with the rest of the dinner, let’s just eat the corn.” And we did.

Why are we always in such a rush, what could be more important than just lingering?


3 eggs beaten well
1 c. milk
1 c. cream
3-4 Tbs. flour
2 tsp. salt
1 Tbs. sugar
1 Tbs. melted butter
3 ears fresh corn cut from cobs. Grind half in processor.
dash of pepper

Add all ingredients to beaten eggs. Mix well. Pour into well buttered casserole and bake at 350 degrees until firm, approximately 40-45 min.

Author: kaytisweetlandrasmussen83

I am a retired fine arts teacher, sculptor/painter, writer, and a native Californian. I love my family,dogs, horses, movies, reading and music, probably in that order. I have been married forever to a very nice man who is nice to old ladies, dogs and children.

10 thoughts on “LISTEN TO THE DAY”

  1. How true it is that we remember our favorite dishes from those long ago days when our mothers used to cook for us. I always use my mother’s corn bread recipe, especially at Thanksgiving when it goes into the stuffing for the turkey. It sounds lovely to be having a lazy Sunday. Sadly, I’m keeping busy packing for another move. I’m happy about the move, though.


  2. I am truly amazed that after all these years of cooking, you still do with gusto.
    By the way, you need to post your recipe for those outstanding ginger cookies. I ate six of them, Ron the rest and alas, Dinah had one too.
    Too hot to cook up at the Rancho.


  3. This post sounded like a good day for you. When one has to or wants to cook for a husband then it pretty much is a cause to think early about what you’ll be making for dinner or supper. Supper is still what I call the eveing meal because I am old fashioned and I grew up with the evening meal called supper.

    The corn pudding reads absolutely delicious. I seldom eat corn since it is on my list of do not eat. Corn causes pain and swelling of my hands and toes. I envy anyone who can eat just about anything. I do however like readig receipes and looking at food photos.


  4. When I came home from the market today, I had some fresh sweet corn, and when I saw your recipe I thought I would make it today. But! when I shucked the corn, it turned out to be wonderful young ears of the yellow and white combination I love. We called it sugar and cream back in Iowa, and it was the most sought after corn in the world. I think some of it’s grown in Colorado now, too, for the stores.

    In any event, I had my four ears for supper tonight and sliced vine-ripened tomatoes, yellow and red. Tomorrow it’s supposed to rain in the afternoon, so I’ll make a trip to the farm where these delicacies are grown, and get more corn and make your pudding.

    I have some real farm eggs and some fresh-from-the-cow milk, so it ought to be wonderful. I’ll report back! (I noticed immediately it’s not one of those ghastly recipes that’s filled with crushed saltine crackers or canned creamed corn.)


    1. Last year at the Farmers Market there was some white corn called “candy corn” I believe.  Delicious.  Two years ago when I had my shoulder replacement, I also had some massive tooth and jaw surgery, necessitating food which “melted in the mouth”.=, and lost so much weight.  That’s when I made up the corn pudding recipe both for the extra cream, or it could easily be made with just milk.   I would never dream of using crushed crackers or creamed corn!  We entertain a lot, and I have a certain reputation to keep up!  Ha Ha.   We cheated and ate an In n Out Burger for lunch today as a “celebration” after buying 2 new TV’s.  One necessary and one not so much.  So tonight we had a simple salad and a plateful of spaghetti in a lemon sauce I developed last year.  Really good.



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