[FHCx163] National Corn on the Cob Day/National German Chocolate Cake Day



SPAK is finally on summer vacation! School is out, and the livin’ is easy. Corns are grilling, and the chocolate is German. With our dinner, we cooked up some corn SPom style. No boiling, no weird roasting, just oven-ing.

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Leave the corn in their husks. Trim off the edges so you can fit them on a sheet.

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As they are, no rinsing or anything, 350 F for 20-40 minutes.

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Make sure not to burn your hands as you peel off the leaves.

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Like a newborn!

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We like ours with butter and pepper.

Now it’s not nearly the same as the corn roast at the MN State Fair, which exemplifies everything a corn cob should be, but it was still really tasty. This will hold us over until August when we can eat that delicious corn! Also pictured: SP‘s crab salad open-faced sandwiches.

For dessert, we had some delicious cake courtesy of Key’s Cafe again. When we went to pick up our Strawberry Rhubarb Pie the other day, we saw this and couldn’t resist:

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What a German Chocolate Cake should be.

We remembered there was something curious about German Chocolate Cake’s history, so we had to do a bit of research. Names can be deceiving. In this case, it’s named after a guy, Samuel German, who developed a dark baking chocolate in 1852. When a recipe showed up in Dallas 105 years later, popularity spiked. Then the possessive was dropped at it just became “German” Chocolate Cake. Go figure. Still. Delicious!

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What did we do to deserve such a nice treat? Who knows!

Tomorrow is National Peanut Butter Cookie Day and National Jerky Day.



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