UPDATE: The RSS feed is now available at: http://ruhlman.com/feed In customary knuckle-headed fashion, I would sometimes glance at that little "Subscribe" box below my "About" box and wonder what is that thing.  Seems to be a fairly common fixture on blogs.  Hm.  I think it's been up there for years.  Little did I know that I actually had to activate it! So it's now active if you want to subscribe. An annoying glitch has appeared, however, that I'm trying to take care of. I encouraged my wife, Donna, who takes the photos for this page, to set up a blog where she could discuss photography with those who were interested. Unfortunately, her photography posts go out to all the people who subscribe to this food blog's feed. My mom is seriously confused, and so are Read On »

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Photos by Donna I posted this photo last September and was going to repost the actual post shouting the joys of baked buttered corn, but deleted it by mistake!  But I thought of it because after the sadness of finding a squash in my CSA, the changing of corn for tiny tender and sweet, to fat and starchy, is yet another sign of summer’s passing. A way to bring some happiness to the end of summer is to take that corn and simply bake it with butter.  It’s fabulous.  The starchy corn juices create a virtual custard and the long high heat transforms the flavors in a way that a quick boiling of the corn can’t. I use the Lee Wooden Corn Cutter, above.  It goes against my advice to rid your kitchen of unitaskers—it’s Read On »

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