> On the designated day, the nurse and and an assistant walked down the
> halls, knocked on the door, and we stuck our short sleeved arm out and
> got a shot.  All over in less than five minutes -- then on to the next
> apartment.

Well, that allayed any fears of unnecessary contact
on all sides; it seems a little elaborate, though,
not to mention less personal.

> Here it was high of 48 and 45 as I am typing this.  OTOH, the apartment
> is holding at mid 70's without turning the heat on.  Go figure.

What floor are you on - as warm air tends to rise,
you're likely benefiting (or suffering!) from
someone else's leftover heat.

> I doubt that you would actually make this recipe as written, but it
> might be a decent starting point.  I.e. thighs for you, corn niblets,
> other sorts of spicing, etc.

If someone wanted such a dish, I'd make it
according to their specs. For me, I'd do a
standard stir-fry, holding the dairy stuff.
I do like corn, preferably fresh of course,
then for lack of that, frozen. Probably
would serve it on the side, but then I don't
have to be confined by a boat galley. 

There are uses for non-whole-kernel corn, 
see below. I don't know much about golden
corn soup; I didn't care so much for the 
golden mushroom, though.

>       Title: Skillet Corn And Chicken
>       1 cn Campbell 's Golden Corn

Corn fritters, my way, but I do it by eye
cat: mine, side, fattening
servings: 4

2 oz flour, appx.
1/2 ts double-acting baking powder
1 egg
1 cn cream-style corn
s & p
oil

Sift the flour and baking powder together.

Beat the egg. Stir in the corn, and season to taste. Stir in
the flour to make a batter like thickish pancake batter. You
may have to add more flour if the egg was a big one.

Heat the oil very hot. Add the batter by heaping tablespoons and
cook the fritters brown on all sides. Drain them on paper towels.

Oh, yes, I used to make this in bacon grease. Yum.

source: Michael Loo
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