Now this is more like it! Salsa is on the menu for tomorrow. It would have been tonight, but I already stuffed my extradinner self with corn. I harvested seven ears and offered them to the mothers, but they’d already eaten, so I boiled them for four minutes as instructed in my cookbook, ate one over the sink while the others were cooling, and packed the rest for freezing. Six ears of corn makes five and a half cups of corn kernels, if you were wondering.