Corm with Steak and Gorgonzola butter.

Saturday 4 August

Barbara is addicted (not too strong a word) to Lolcats. We now find it almost impossible to call it "corn" anymore.

Unbearable heat has set in. Findlay Market was starting to wilt. But we found a stand with some bright golden corn. We decided on a minimal heat/minimal prep. grilled New York strip steak ('bout 1 1/2", I think), so we thought we'd just grill the corm (see?) too. Probably a mistake. Whether the variety needed boiling or we just didn't leave it on long enough, the outer skins of the corN (see, I can do it, if I put my mind to it!) were pretty tough. Tasty, but rebarbative.

Barbara had wielded her chef/palette knife and made a mess of gorgonzola butter. For the steak, not the corm (dam', almost had it).