Showing posts with label sidedishes. Show all posts
Showing posts with label sidedishes. Show all posts

Thursday, December 17, 2009

I survived becoming a human pincushion, also, TOMALITO!

The use of local anesthetic makes a biopsy significantly less painful. It still hurts like mad and I still cried and nearly broke poor Zack's hand I was squeezing it so hard...but it hurt less than last time (when they decided not to give me local anesthetic), and I wanted to do this...



okay, so I still wanted to...but, they numbed me up really good this time and that was pretty awesome. Now we wait for results...a week...

In other news, I am once again employed, which is pretty rad. I start sometime next week...its non-seasonal, base rate + commission, and not clothing retail...which is good enough for me!

Last night I finally attempted the Sweetcorn Tomalito as a side dish for Zack's fajitas that I've been meaning to get to ALL week. Though it took an hour and a half to bake, the results were tasty! A sort of fluffy sweetcorn pudding. A great compliment to Mexican dishes, since the standard beans and/or Spanish rice would leave me quite ill. Also, the leftovers are delicious at breakfast, warmed, with a little bit of maple syrup drizzled over the top. :)

Here's the recipe:

Sweetcorn Tomalito

Ingredients
  • 5 Tbsp. butter, softened
  • 1/4 cup masa (corn flour)
  • 1/3 cup sugar
  • 1/2 cup water
  • 2 cups corn kernels, fresh or frozen, thawed
  • 1/2 cup cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbsp. plus 1 tsp. milk


Directions

  1. In a small mixing bowl, mix the butter, masa, and sugar using an electirc mixer until light and fluffy. About 1 minute.
  2. In a blender, blend half of the corn kernels with the water until smooth.
  3. Combine this mixture with the butter mixture, stirring well.
  4. Add the remaining corn kerrnels, corn meal, baking powder, salt and milk and mix well.
  5. Pour the corn mixture into an 8 inch square baking pan. tightly cover with foil.
  6. Preheat oven 250 degree F. Place covered dish in a larger roasting pan filled with so water is 3/4 of inch up side of baking dish. Bake for 1 1/2 to 2 hours.

So make some Tomalito, and if you happen to be in, near, or in the position to drive to Minneapolis tonight; board games and homemade cookies, our place, 8:00 PM! Hope to see you there! :)