I don’t dream.  Of course, I have ambition, goals and desires.  That’s not what I’m talking about.  I’m referring to the Technicolor scenes rolling through the mind while you are sleeping.  I have read that everyone dreams, they’re just not remembered.  I will accept that, but it is a rare moment when I awaken with a dream I recall.  But to a dreamer the fantasy can seem like reality.

An interesting story unfolded at a recent family gathering.  My daughter by marriage, Kelly, asked if I remembered taking the three youngest to my friend, Bette’s, for days of pool and beach.  Of course, I recalled such a wonderful time.  She then said my granddaughter, Emma, had told her that during the visit I had made her eat chicken legs with feet still attached.

“Chicken legs with feet,” I shrieked in horror, “what are you talking about?”  Kelly went on to explain that Emma was adamant in the fact that she was forced to eat chicken limb with attached appendage.  I assured her it did not happen.  It seems Kelly had asked her son, Coleman about the incident and he remarked that he didn’t remember such birds.

I called on the last grandchild, Brendon, and he supported my statement.  Then I requested an audience with the one that was besmudging my good name. “Emma, I gently asked, what do you mean you ate chicken legs with feet?”  She sheepishly looked down, up again and grinned, “I remember when we went to the beach that is what we ate.”  “Sweetheart, it never happened.  When we ate at the beach you ordered chicken strips.”  (I was concerned that if I called them “chicken fingers” as so named it would create more dream drama!)  I’m not certain if she was convinced….

 

Here is a great recipe that was inspired from Eating Well website. It’s perfect for lazy, summer days.  Great served warm or at room temperature, reheats well…and no chicken required!

Corn & Basil Cakes

Ingredients

• 1/2 cup cornmeal
• 1/2 cup white whole-wheat flour (see Note) or all-purpose flour
• 1/2 cup low-fat milk
• 2 large eggs
• 2 tablespoons canola oil, divided
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon crushed red pepper
• 2 cups fresh corn kernels (about 2 large ears; see Tip) or frozen
• 1/2 cup chopped fresh basil
  

Preparation

1. Whisk flour, cornmeal, milk, eggs, 1 tablespoon oil, baking powder, salt and peppers in a medium bowl until smooth. Stir in corn and basil.*
2. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

*Cook’s Tip: 1) Allow batter to sit for fifteen minutes.  This will help the flour to absorb and make a smoother batter.  This works well for all batters.  2) Serve with sour cream or Greek yogurt.