Freezing Food

Did you know that you can freeze red peppers? I didn't, but I was
hoping. I {HEART} red peppers, however I'm the only one in my house
who does and there's no way I can eat all those peppers in one week.
So, if you want to freeze some, too, here's a website to help:

http://inmykitchengarden.blogspot.com/2006/08/whats-growin-on-81706.html

Freezing zucchini:

http://www.thriftyfun.com/tf676463.tip.html


Freezing asparagus (I needed this last time as I already had some
asparagus in my fridge):

http://www.thriftyfun.com/tf61961359.tip.html

But my greatest find was that you can cook corn on the cob right in
the husk! Seriously and it was SOOOO much easier to get all those
nasty strings off after it was cooked. No really, they just feel
right off. And the best part is that its done in the microwave in
like 5 minutes. Though I do have to warn you that if my corn was any
indication, Foodland chops the tops off the corn before selling it for
a reason - a little wormy reason. So you might was to chop the tops
before you cook - it shouldn't make a difference. I plan to do that
next go round.

FRESH CORN ON THE COB (MICROWAVE)
Cook fresh corn on the cob in microwave with husks and silk intact.
They will cook in their own natural moisture.

Place on paper towel. Turn ears over and rearrange after 1/2 cooking
time.
Cooking Timetable:
1 ear - 1 1/2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes.

When ears are hot to the touch, remove and wrap in kitchen towel or
foil. Let stand at least 5 minutes. Remove husks and silk (which is
easier than when cold) and serve.

OK, that's it for now. I would love to hear what you guys are doing
with all your fruits and/or veggies.

Lisa P.