Tom's Blog on Life

If you saw my post earlier this week about the insanely high levels of glyphosate tested in foods you will want to add your name to those calling for a ban on it.

If you wish to bring yourself up to speed on the dangers of it, here are a few links to save you some time:
https://www.tomgrimshaw.com/tomsblog/?p=47087
https://www.tomgrimshaw.com/tomsblog/?p=47097
https://www.tomgrimshaw.com/tomsblog/?p=45215
https://www.tomgrimshaw.com/tomsblog/?p=35076
https://www.tomgrimshaw.com/tomsblog/?p=31782
https://www.tomgrimshaw.com/tomsblog/?p=29297
https://www.tomgrimshaw.com/tomsblog/?p=26731
https://www.tomgrimshaw.com/tomsblog/?p=26201
https://www.tomgrimshaw.com/tomsblog/?p=25646

https://actions.eko.org/a/eu-leaders-ban-glyphosate/

This is one smart girl!

From the Facebook group Canning, Freezing, Dehydrating, Food Preserving and Homesteading

Saw some folks asking about freezing corn on the cob. Here is the way I’ve been doing it for many years, after a long time old farmer told me how to get the best tasting frozen corn.

Peel away a few of the outer layers of shuck skins. Trim each end of the cob.

DO NOT blanch the corn. Put the corn straight into freezer bags or vacuum seal them, and freeze. When you’re ready to eat it, put it under running water and remove the shucks and silks. Then boil it for approx 15 minutes. You can also steam it, put on the grill in the shuck wrapped in aluminum foil or even microwave it. Perfect corn on the cob!!! It will taste like fresh picked. I’ve been doing it this way for many years and its never been soggy or gummy. Just always cook it while frozen.

I read this and thought, “The wording might not be true but the sentiment is valid.” then learned it is a quote from Shakespeare!

Not a lot has altered in a few hundred years hey?