From Farm to Table

Its time for me to go to the market to get as many fresh fruits, flowers and veggies as possible. I love corn and fresh corn, its one of my favorites. I like to add a little bit of it in this recipe for corn muffins, its delish. Its a jiffy and oh so good when they are taken out of the oven slathered with butter and served warm.

Sweet Corn Muffins

• Oven: 450 degrees 9 to 12 minutes
• Yield: 1 1/2 dozen large muffins or 3 dozen small muffins
• 
  
• 1 cup all purpose flour
• 1/2 cup yellow cornmeal
• 1/2 cup sugar
• 1/2 cup butter, melted
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/2 cups milk
• 1 Tlb. corn syrup
• 1/2 cup fresh corn
• Mix first six ingredients. Combine eggs, milk, corn and syrup separately; mix the flour mixture and the milk mixture together. Grease muffin tins and fill each cup half full of batter. Bake 9 to 12 minutes or until brown at 450 degrees. 

my grocery store vegetables

Why can't my grocery store veggies look like this? Is it the concept of the store manager to have them look so nice or is it the customers that demand beauty. I enjoy looking and taking pictures of such beauty in the fruit and veggie aisle, because my local grocery store doesn't look like this. Does it really make an impact on how they look? Oh... by the way this pic was taken at A.J.s in Phoenix, AZ. I should do a whole series on grocery store veggies, shouldn't I? The pictures work because of the complimentary colors and the vertical/horizontal lines. I think I will draw a sketch and simplify the image, perhaps flatten it out and make it all about color and graphics. I need to paint today for the galleries up north. Gotta go for now...enjoy!!