I'm in a Better Mood Tonight.

You're welcome.

I've been on Pintrest for the last hour and a half looking at stuff and I inadvertently stumbled upon (not on StumbleUpon though) some pretty b.a. stuff. I've been laughing for about 20 minutes over this:

I feel like as a Nebraskan, I should buy this just to have it. As a novelty item. A conversation piec... okay maybe not. But it does crack my sh*t up.

After browsing a specific blog for a while (this one) I have discovered that I may or may not be totally kitschy. I am sort of weirdly quirky like all this stuff... it all makes me smile. Like this:

Or this:

Or this:

It is all just too delightful for me to stand. I sometimes think I would have belonged in any time period better than I belong in this one. Except for the 30's, because, ya know... downer.

Shuck this! or, A Nebraskan's Guide to Sweet Corn

As a born-and-raised "cornhusker" I feel the moral obligation to explain to everyone how wonderful corn is. Because seriously you guys, corn is the best thing ever. Not even kidding. It's summer and it's sweetcorn season here in the heartland. (Or... it was.) And now, here's my guide to Nebraskan sweetcorn. I could go into history and identification and all that but I'll spare you. Ready? GO!

First of all, the best way to guarantee you get good corn is to buy it at the right places. And all good corn consumers know that this "right place" isn't at a grocery store. You want to buy it directly from the farmer. That is to say, purchase your corn from roadside stands. Guys with pickup beds full of corn are way more legit than any grocery store. Always buy it still in the husk. Ask what variety it is. If they say "peaches 'n' creme," buy it. Bicolor sweetcorn is the best. So when you get home with your plastic bag of 12-for-$3.50 corn, it should look like this:

Now you'll need to shuck it. Like this:

Break off the remaining stalk at the bottom (this comes with practice, I'm a pro) and pull off all the silks (stringy stuff). I usually snap off that top part of the ear too. Don't freak out if there's a worm. Seriously, don't be a girl about it. It's fresh-from-the-fields. Just take a paring knife and cut out the affected portion. And squash the worm if you desire. Now that you've shucked your corn, let's take a look at your ears. There are 2 general types of ears you'll get:

Can you spot the difference? Which one is better? The first ear is overgrown:

The darker color and crowded, uneven rows of kernels tell you that the corn wasn't picked at its prime... and won't be as sweet and tender. This corn is just right:

The even, tight rows of kernels and light color tell you that this corn will (generally) be awesome. Then you discard your husks:

Then you cook it. I boil my corn... no longer than 8 minutes (I do about 6 usually) in boiling water. Remove with tongs, slap it on a stick of butter and roll until it drips, throw on some popcorn salt and EAT THAT SUCKER!

I'm so Nebraskan sometimes it's not even funny.

You are welcome.