Tip 1: Get some corn-on-the-cob and a large pot for which you have a tight fitting top. Husk the corn while you boil a large amount of water in the pot (salted if you like, for flavor). Put the corn-on-the-cob in the water and leave the heat on only for a minute, put the top on and turn off the heat. Since there is no more boiling the corn will not likely overcook. In ten minutes or so it will be ready, but it will sit there in the hot water for a long time (did you remember to keep the to on?) as long as you keep the top on.

Variation: If you have a smallish pot, microwave the corn for a few minutes before you put it in the boiling water. You’ll get less long term holding because there is less heated mass.

Tip 2: First, decide if you want to use catchup or ketchup. If you find people objecting to the use of either, call it Umami Sauce. Then, put the Umami sauce and the mustard on the hot dogs BEFORE you grill them. Ketchup, er, I mean, Umami sauce and mustard makes an excellent BBQ sauce. Add any available cooking oil to make more spectacular fire.

Tip 3: The main use of inexpensive bottled beer is to manage the above mentioned fire. Acquire long-necked bottled beer. Hold with fingers around neck, thumb over opening. Shake lightly and using thumb to regulate flow, the beer bottle now becomes an effective and tasty fire extinguisher. As the amount of beer goes down more shaking will be needed. When it is mostly gone feed it to the dog and get another one.

Tip 4: You probably don’t really want to feed that to the dog.

More “Notes from the North Country” here

Photograph by Amanda Laden, used with permission.