Writer Erin O'Brien comments on all things human.
better than the idea of such a lovely bite (as the corn), is idea that your ass serves you better than a napkin... funny.
Ohmygod you're right! I did wipe my hand on my ass.Does it help to know that I was wearing jean cut-off shorts?
i didn't assume it was your bare ass. still...
I've never had sweet corn like that. Sounds good, I'll have to try it like that. Thanks!
I owe, I owe, its off to comment I go. Thank you for the vidy - sans audio I say my teeth don't do that no more, only bite lovely. Doe! I was here most lots and bless my glass house.
Gah! I've even so much corn the last few weeks that I'm staring to feel like livestock. Aside from that, what kind of freak puts olive oil on sweet corn? Call me a purist, but really, you should only use butter and salt. LOTS of butter. If it's not dripping off your elbows and staining your slippers, you're doing it wrong (and yes. I do have butter on my slippers, and shiny, soft, supple elbows). There should be so much butter on your floor that any lobster within ten miles will piss themselves with fear. Plus, you're totally forgetting about the whole Circle of Life thing: The corn goes into the cow. The cow makes the butter. The butter goes on the corn, and the cow AND the corn go into the people. Using olive oil is just tossing a big, oily, Italian monkey wrench into a system that's been working for ages. Put the olive oil on the cow if you really need to. Nuthin' but Luv, Dan
Chato: Bare or not, your ass is welcome here.Bedrink: I swear it is heaven.Mouse: I like you already.Dan: I know, buddy, I was a butter-only for a long, long, time. But now I'm hooked on the olive oil. And we're talking snotty $20 a bottle olive oil. It's a perfect complement to the corn. But rest assured I still use bacon fat and butter when I make corn chowder.WOOT!
And of course, my schlong is welcome here.
Alas, I can't have butter anymore (lactose intolerant) so I make due with Meyer Lemon juice and some exotic flaked salt from New Zealand. It's amazing how buttery that actually tastes. (Of course it helps that the Meyer lemons come from my own back yard!)Now you've got me jones'n for corn on the cob!!!~DogsDontPurr
Porksword: Haven't seen you in a while, you or your dazzling avatar. Tell me, are your at all offended by the fact that you are wholly defined by your member?DDP: I am so jazzing on my cool salt and salt grinder. It takes food to a whole new level. Who knew there was such a thing as good salt and shitty salt?
I always found that ground salt is a little bland. Of course, there's a good chance that I was using a reasonably lifeless kind of salt.By the way, do you want to know the first thing I thought about when I woke up this morning? It was: Olive oil on sweet corn just seems wrong! Is that sad or what? Then, I realized, Erin O'Brien marinates her backside in expensive olive oil, and there's a pretty good chance I'd kiss her ass. Fortunately, I had a mug of coffee and things were quickly snapped back into focus.
This totally cracks me up!
*Sigh*--I don't think I have ever wanted you more...
Dan: Eating lifeless salt is risky business--might give you shingles. Acourse, if you need a new roof, maybe that's okay. You will know if your salt is alive if it screams when you grind it. Nin: I am so dumb.Zen: Fess up. Do you want me or my cob?
i had the most amazing corn of my life a few days ago in Hopkinton, NH. it was delicious, and so tender it practically fell off the cob into your mouth. my camp leader suzannah, who is the cutest and most hilarious and most talented gal i know, did a dance with her corn, leaping and jumping about in ecstacy (or however you spell that). i had two ears, which is unusual for me. i think my corn probably wins over your corn. i dont see how any corn could be better than the Hopkinton corn. sorry.now i'm hungry.
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