I shared this picture of one of our Plated dinners a couple of weeks ago on Instagram and a few people asked for more details on the corn side dish.  This Basil Pecorino Corn was so delicious and easy, that I decided to make it again with the summer’s last corn and share the recipe.   Hello dinner… #platedpic #dinner @plated A photo posted by Marian aka Miss Mustard Seed (@missmustardseed) on Aug 28, 2015 at 3:11pm PDT   Ingredients three ears of corn 1/8 cup grated pecorino cheese 1 T mayonaise 1 clove garlic coarse kosher salt pepper fresh oregano, parsley and basil Cut the kernels off three ears of corn and saute in a pan with a little bit of olive oil, salt and pepper, for about 3-5 minutes or until corn is tender. I always use Kosher salt out of a little salt crock when I cook.  I

It’s time for another 10 minute idea!  My previous 10 minute ideas were teacup topiaries and making an “antique” bread board. This month, the challenge was to share a 10 minute no-bake dessert. I immediately knew what I was going to share, because it’s my very favorite summer treat… …homemade cherry chocolate ice cream. I love cherries and look forward to them with great anticipation each May.  And I mourn their departure in September.  So, I squeeze cherries in every meal, snack and treat I can when they are in season. For this dessert, I cut the cherries off of the pit and then chop them into bite-sized pieces.  (My fingernail beds are pretty much permanently stained from cutting cherries during the summer, but some things are worth it!) I use Breyer’s Natural Vanilla ice cream as the “base.”  It’s the only vanilla I’ve been able to find in my grocery