Reliving life through food

  Mexicorn lime salsa 2 (11 ounce) cans mexicorn, rinsed and drained or whole kernel corn with 1/2 of green and red peppers cooked in cast iron skillet until softened 1/2 cup fire-roasted salsa verde 1/4 to 1/2 cup red onion, diced 2 tablespoons fresh cilantro, chopped 1 tablespoon fresh squeezed lime juice In medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice; tossing to combine.

  Grandmother’s always have incredible memories and traditions to bring their own spin and personal stamp to their family’s. David’s mom, Marylene, brings so much to the family.  Her recipes have taught me a lot about cooking, but also speaks to the love she poured into raising her 9 children. One thing I have discovered in my food adventures over these last few years is you don’t mess with childhood flavors.  My childhood flavor is over cooked spaghetti noodles and a can of Hunt’s (mom would say “Hunt for the best”) tomato sauce.  If you really want to pull on my heart strings, you place 5 pats of butter on soft white loaf bread and place it under the broiler until burned.  Then, scrap off the burned parts with a butter knife.  Not enough carbs for you? Well, add frozen crinkle fries with tons of ketchup..my favorite childhood memory dinner. When I cooked Granny’s spaghetti sauce this weekend, I discovered one of David’s favorite childhood memory flavor I couldn’t mess with! I like to