Summer in the City
Some Nice News, Corn on the Cob and a Snacky-Drinky Event
It’s still hot and August muggy in Chicago, but just looking at Lake Michigan makes me feel cooler.
And at the farmer’s market this month there is all that sweet, tender corn and those heavy, juicy tomatoes that just need some salt. More on this in a bit.
But first I want to share some really nice news. Time Travel Kitchen is now a Substack Bestseller.
When I started writing this newsletter in March of 2021, I had no idea what would come of it—I just really enjoyed doing it — and still do.
One of the most unexpected parts of all of this has been the genuine camaraderie and good will shared here with writers and readers alike. I can’t tell you how much I enjoy reading your comments — and appreciate that you take the time to write them.
There are now 5,000 subscribers to Time Travel Kitchen and I thank each of you for being here. And I’m grateful to
and for guidance throughout this process.To those who have become paying subscribers, your support blows me away — and makes me really, REALLY happy — it’s such a confidence boost. Thank you so much!
I’m looking forward to what’s ahead and am delighted we are traveling along together. So, here we go!
Those Corn on the Cob Holders
Do you remember these? Do you still use them? What prompted me to buy a box of corn on the cob holders recently was a sweet birthday gift from my brother Michael.
Mike gave me the 1970s corn cob salt and pepper shakers in the photo above and I love them.
They reminded me of summer barbecues in the 1960s on the south shore of Long Island where I grew up. My mother would break the corn cobs in half for me and for my four younger brothers. She’d get out the holders so our small hands could hold the hot corn without getting burned and also to keep the five of us from smearing melted butter everywhere in the aftermath.
Corn-holding devices were first patented in 1897, and Food & Wine has a fun and informative article about them, The Surprising History of the Corn Cob Holder, that you can read here.
The history of corn cob holders is as varied as it is bizarre, but the upside is that there’s a corn-ucopia of corny options to choose from.
— Nina Friend, Food & Wine, 2022
August Cutting Board Lunch
This is a hot weather “use up what you’ve got” cutting board lunch. I had an ear of leftover cooked corn that I trimmed, a beautiful tomato, cubed, some torn basil, a bit of thin-sliced red onion, and a half clove of garlic, mashed into a paste. A cup of pasta, cooked and cooled, and then everything all mixed together with salt, pepper, 1/4 cup of olive oil and the juice of half a lime. It was good.
If you really want to make yourself a beautiful summer salad with a divine dressing, look no further than
’s The Department of Salad for ALL the salad inspiration.The beautiful corn, basil and tomato in my salad are from Nichols Farm & Orchard (https://nicholsfarm.myshopify.com) one of the terrific local Illinois family farms at the SOAR Market every Tuesday. Thank you!
Architectural Corn Cobs
Since I started off talking about Lake Michigan, I’m happy to bring the conversation around to the beautiful Chicago River and the iconic towers of Marina City. Designed by architect Bertrand Goldberg, the buildings were completed between 1964-68. Their nickname: Corn Cob Towers. 🌽 🌽
Snacky-Drinky News
Last week
wrote about how her Aunt Elsa ate peaches. She would cut slices, add to her wine, let them sit a bit, spear them out, eat and then drink her wine.I tried this. Delicious. Thanks, Domenica!
This reminds me of delicious plans that are being hatched for a get together on Zoom that
of and I are planning to co-host for paid subscribers: A Snacky-Drinky Salon. We are looking at late September or early October, more details in the coming weeks. ✨Thanks again, everyone, and thank you to Angie McMonigal (https://angiemcmonigal.com) for permission to use her stunning photo of Marina City and the Chicago River.
See you soon!
Jolene
Congratulations, Jolene, on the growth of your Substack! These are important moments to pause and say - WOW! - look what can be accomplished with hard work, an open mind, and a creative, interesting life. You weave intriguing things together and always bring it back to the kitchen. Bravo, my friend! And I do love the corn cob towers.
I don’t understand how anyone can eat corn on the cob WITHOUT holders???