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by Kate Kriynovich
Much has been written about the extent that nurture helps to form the individual
being. And, it is in that vein that I contemplate my Iowa roots, and my young
years as a farm girl. I’ve lived many more years off the farm than on, yet I
owe so much to those early years when my summers were free and I had lots of
open space to roam.
Being the second of seven siblings, there was a certain amount of responsibility to the
position. But, I really can’t say that I was overworked, and in fact, I had a
great deal of freedom in deciding how my days were spent. I certainly got to
watch my share of Get Smart and Gilligan’s Isle. However, I do like to point out
that my mom got her first dishwasher the fall I left for college.
There were, of course, times when all hands were on deck to harvest, freeze, and
can vegetables and fruit from the garden. And it is those memories that are
dearer to me than many others. There was great satisfaction in freezing or
canning strawberries, peas, broccoli, cauliflower, beans, corn, tomatoes, and
many others.
We all had a part once old enough to manage the chore, and I can still see four
or five of us sitting around the kitchen table with cake pans in front of us,
holding ears of corn on end, and slicing off the rows of kernels to fill the
freezer. I think that working with the corn was my sister Mary’s and my favorite
harvesting duty. We’d try a nibble here and there, and when we found a
particularly great tasting one, we’d share with the other.
It was great to have the outdoors, garden and fields, creek, barns, and sheds to
poke around. There wasn’t much for boundaries, and as we grew we would venture
up the road to our neighbors’ homes, or saddle up the horses and ride over to
our cousins’ farm. I can remember standing on our rolling lawn, under the large
old sycamore trees, feeling the wind blowing against my face and through my
hair, feeling free and pondering what would happen in life.
Years later, I still revel in those early memories. I can’t drive through Iowa
without feeling exhilarated from the beautiful fields, skies, wandering cattle,
and fence lines. I don’t hear a dove cooing without being back on our front
porch in the summer evening. And, when I see a spectacularly beautiful red
sunset, I find myself “home” and looking out the west window of our family
kitchen, beginning the makings of supper.
There is great power in recounting good memories from younger years. They tie us
together, they ground us, they take us back to simpler times. Sometimes, they
call us to rediscover the joy we knew. And for me, they transport me to our
beautiful farm where summers felt long and life had much to offer.
In the spirit of Iowa corn fields, I’ll share a couple of corn recipes. It’s
summer, and there isn’t much better eating than corn on the cob. Especially,
when my husband is grilling it! Mark’s Corn on the Cob
Take the husks and silk off of as many ears of corn as you want to grill. Heat
the grill to a low medium. Lay the ears of corn in the pan and drizzle some
olive oil over them, then take each ear in your hands and rub the oil over all
the kernels. This will keep the ears from sticking to the grill and will flavor
the corn.
Place the ears on the grill and turn after a few minutes to check the
progress. Cooking time will vary based on grill heat, but you probably will need
at least 12 minutes for the kernels to turn more golden in color. Continue to
periodically turn the ears. Some of the kernels will caramelize and char and
give the corn a great flavor. You can season with salt and pepper at the table
as desired. No butter is needed, but that is up to you.
Andy’s Corn Casserole
We discovered this winning recipe while I was living with my brother in Las
Vegas. It has become a favorite, and Mark’s niece and nephew ask for it when
we plan family get-togethers.
Preheat oven to 350
Get
3 cups of fresh cut corn or two 9 ounce packages frozen corn. Cook fresh corn for two to three minutes in one cup of water. Follow package
directions if cooking frozen corn. Drain well. Combine corn in a mixing bowl
with:
One 6 ounce can of evaporated milk (I use fat free)
1 beaten egg
2 tablespoons finely chopped onion (or more if desired)
½ teaspoon of salt
A few dashes of cracked pepper
¾ cup of grated Swiss cheese (if Swiss is not a favorite, other white cheese
will work)
Turn into a greased baking dish, 10 x 6 x 1 1/2'” (I use a deep round
casserole).
Toss ½ cup of soft bread crumbs with 1 tablespoon of butter and ¼ cup of
Swiss cheese, and sprinkle on top of corn mixture. Or, you can simply
sprinkle seasoned dry bread crumbs on top. Bake for 25 minutes at 350, or
until the sides bubble and the top firms and turns browns.
Coaching Inquiries: What did you find to be nurturing in your
childhood? Were there people, places, events, or activities that you especially
enjoyed or think of fondly? Do you ever “replay” those memories in order to
touch base with your roots and to feel that joy? As you take some time for
yourself this summer, consider reconnecting with some of those childhood things
that were special to you, and enjoy a grilled ear of corn. If you have a recipe you want to share,
please use our online Feedback Form. To learn more about our
Wellness Coaching programs and to arrange for a complimentary wellness coaching
session, use our Contact Form or
Email Bob.
May you be filled with goodness, peace, and joy.
Kate Kriynovich (Kate@LifeTrekCoaching.com)
LifeTrek Coaching International
Columbus, OH
U.S.A.
Telephone: 614-488-4659
Fax: 240-465-5848
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