Good golly, last post was titled “girl’s night in,” when it should have been “girls’ night in!” Slap me. I hate those sorts of errors.
I’m listening to a Cowboy Junkies cd that John thoughtfully gave to me ages ago. I find it nearly impossible to listen to music. If we’re in the van the kids want the same song over and over and if it isn’t what they want the resulting noise drowns out what I’m trying to hear. Makes me crave an adults only road trip.
I need to put the kids to bed. Make this sometime. It is very good.
Sautee 4 cups corn, one bunch scallions (sliced, including half the greens) and 1/2 tsp paprika in a tbsp of butter or oil for about 4 minutes. Stir in 1/2 tsp salt, 1/3 cup chopped parsley or cilantro, and 1 tbsp minced basil or dill. Remove from heat.
Put 5 cups bread cubes (I bought french bread on tues, left it out till friday, cut off most, but not all of the crust, and cut into 1″ cubes. Careful with that bread knife, now.) in a large bowl. In another bowl whisk 4 eggs with 2 cups milk. Pour the milk and eggs over the bread. Add the corn mixture and 1 cup grated sharp cheddar cheese. Mix.
Pour into a buttered 3 quart casserole or gratin dish and top with 1/2 cup half and half. Bake at 350 for 40-45 minutes, till browned. After taking out of the oven sprinkle with paprika.