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Torts, Day 2

By "Daisy Duke"

Well. Day 2. Where do I start?

Well my number one observation is this: the entire section on proximate cause was wrong. Dead. Freaking. Wrong. Seeing as how I just wrote a 20 page bench brief for a judge as well as a 12 page Motion to Reconsider on the issue, I'm fairly familiar with the concept on both a national and state level. And what we just learned? Is. Not. Proximate. Cause.

And with that I'm just so over discussing bar review today. Anonymous asked for recipes (or at least suggested I post them during moments of writers block, but I'm sure that is really just one and the same) and so I present you with:

Southwestern Corn

(And before you get reading please be advised that unless I am baking I don't "do" measurements. No need to call me Rachael Ray, but I learned to cook from my Mom who taught herself how to cook and so we cook by the laws of "when it tastes good" and "to your personal preference" )

This recipe made 2 generous portions for dinner (as a side with chicken and sweet potatoes) and a large lunch the next day.

So, again, ahem, Southwestern Corn, Daisy Style

5 ears of farm fresh corn (you could use frozen but I'm all about farmers markets right now)
1 bunch of cilantro
1/2 of a medium sized white onion
Hot Sauce
Black Pepper
Sea Salt
Olive oil

Start by shucking your corn and cutting it off the cob. The best way to do this is by standing the ears up in a large mixing bowl and cutting down with a sharp knife. If you don't use a bowl you will end up with corn everywhere.

Next, dice your onion (no need for exactness here, just small bits of onion) and throw (or gently place, whatever floats your boat) into a skillet. Splash some olive oil onto the onion (a splash is probably around 2 teaspoons, just enough to keep the onion from sticking), turn on medium heat and then add hot sauce (of your choosing) to taste. I used about 3 splashes and it was pretty spicy...mmm. Add a few dashes of black pepper and sea salt. I like to be able to see little black pepper flakes in the onion, but don't coat it.

While the onions simmer, chop up your cilantro. Some people love cilantro, if you are one of them, use the whole bunch. Others are more adverse to it, so I'd suggest using a smaller amount. Again, this is to taste. I used a big heaping handful of it because a- I love cilantro and b- the freshness of the cilantro really complements the spicy onions and the fresh corn. Add the cilantro to your bowl of corn kernels.

When onions are clear, dump the corn and cilantro in and stir quickly, allowing the corn to heat up and mix thoroughly, but without overcooking the corn. No more than five minutes! If it seems dry add another splash of olive oil (maybe a teaspoon?)

Take off the heat and serve accordingly.

Lunch Leftovers the Next Day:

Leftover Southwestern Corn
3 egg whites
Seasonings to taste

Scramble corn and egg whites together- add more of whichever spice or seasoning you like the most. I added more cilantro & black pepper.

Full post as published by Legally Blonde Ambition on May 28, 2008 (boomark / email).