Is the corn here you grow genetically modified? I’ve asked several people and researched as far as possible, and still don’t know. The one thing for me I find helpful, is that it looks so different. It’s white, large and full of juice, quite unlike the States. That makes me feel better. It’s really delicious.
In the dark quiet of this beautiful Vilca evening, I am having my Coco Corn. The mountains are tranquil. All I can hear is the soft whisper of the grasshoppers, and all I can see, if I turn out the lights, are the fireflies flitting away in different spots in my garden, like fairies fluttering in and out. Tiko and Cuko, the outside cat, are actually sitting close together on a little patch of soft grass. They finally became friends, for awhile! Everything is soft and quiet, right here, right now.
Recipe of the Day: Coconut Corn on the Coba
3-4 corn on the cobs
1 T. coconut oil
1 tsp. seasoned salt
Smooth the coconut oil over each cob. Sprinkle with salt or seasoned salt. Eat raw! It’s amazing, OR, you can put the cobs in a pot of boiling water, and turn off after threeminutes. Then spread with coconut oil and salt! Try a few drops of Tobasco, aji or salsa on the next one. Que rico!
Word of the Day: Maíz en la Mazorca – corn on the cob
Tip of the Day: Turn off the lights. Step outside and forget yourself for a moment. Look up and see the multitude of stars. You’re in Ecuador!
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