My books are unpacked!!!!!
It was exciting…
It also took forever.
I had to track down all the odds and ends of books that had been dug out of various boxes or added to the library over the last 4 years.
Then I had to rearrange all of the other shelves where those books were – tucked above the cook books, stuffed behind the photo albums, that sort of thing.
Oh, just so you know…. these are the photo albums and paperbacks, with a few hardover novels and the language books thrown in.
We’re happy – mon mari with the shelves; me with the books on them.
We were also happy when I found frozen sweet corn.
Those of you who read my blog know that the French (and Spanish) think of all corn as pig food.
The only way I’ve seen sweet corn in the past is canned.
The only way I’ve seen it used anywhere in Europe is on pizza.
At the frozen food store I found frozen sweet corn.
4 chicken thighs
1 onion, roughly chopped
1/2 green bell pepper, roughly chopped
2 cloves garlic, minced
2 cups chopped tomato
1 tbs tomato paste
1 cup sweet corn
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
2 tsp olive oil
Heat oil in a medium nonstick skillet over medium heat. Add onion, pepper, spices and sauté until tender, about 7 minutes. Add garlic and sauté a few minutes longer. Move vegetables to the side, add chicken thighs and brown on both sides, about 5 minutes. Add tomatoes, cover and simmer for 15 minutes, until chicken is cooked through. Add sweet corn, tomato paste and simmer, uncovered, 5 minutes longer, to cook the corn and thicken the sauce slightly.
I wonder, if I shared some of my Peaches and Cream, bi-color sweet corn, with the French, would they change their opinion?
Well…. We’ll never know because I’m not sharing.