Hey all, I had a busy day today, so am feeling a little tired.  Had church and then we had a special choir rehearsal afterwards for Wednesdays Thanksgiving service (Plus with TG on Thrusday we won\’t have regular rehearsal) and then I left that and went to the Jam in teh Park  One of those great things where all sort of people bring their guitars, mandolins harmonicas and what every and every one takes turns performing.  It is really just great fun.

I thought, since I love to cook, for the next few days I would pass on some of my favorite things to people.  That way you might find something that would perk up your TG Dinner.  So here goes:

Mark\’s Southwestern Corn:  1 package of green giant corn, no sauce, 1 package of GG cream style corn (these are around 7.5 oz each), 1/2 cup diced red peper and 1/2 cup of diced green peper, 2 cloves of garlic diced fine and one jalopena diced fine, 1 tbl of olive oil and one medium onion peeled and diced. One can of black beans, drained and rinsed. 1 tbl of fresh diced cilantro or 2 tsp of dried cilantro.  Salt and pepper to taste

\Okay, take a heavy pan and sautee onion, red and green pepers in olive oil over medium heat untill onion start to get transparent.  Add garlic and jalopena and sautee a couple of minutes more.  While doing this cook the two packet of corn (do it either in microwave or in boiling water, which ever you prefer.)  When the onions are nicely transparent and peppers are cooked add both packets of corn, beans and cilantro to pot and reduce heat to low adn let just simmer for 10 minutes to meld flavors.

I really like this and it is pretty easy, but looks great.  You can also make it ahead of time and just reheat it the day of the dinner, which is always nice.  Plus it is vegitarian so you can make some of them slightly happy

Tomorrow: Cranberry Ginger Chutney