So Big Daddy is a Farm Bureau insurance agent. They are an amazing company with a reputation for excellent personal customer service. The people who work for FB are mostly just good people. Good ole folks. From the secretaries, to the managers, to the agents and the adjusters. They are family people who are hardworking and sincerely just want to help. Naturally, the secretaries there need to be extra hard working and amazing because they deal with the public and are the right hands of the agents. When BD started working there many years ago, he had an amazing secretary who is so amazing and still such a big part of our lives, it would be wrong not to mention Renee. She is an amazing cook and I imagine I have several of her recipes to share. She moved and took another job with a different agency, but still Farm Bureau. Love us some Renee and no one can replace her. She delivers a big sack of Christmas goodies to BD every year and he cannot wait to tear into them. In fact the other morning as he was brewing his coffee, he asks me if I could make some cinnamon bread (coffee cake) and I was all like “um…who do I look like? Renee?” I am not sure even if I had her exact recipe (Renee? Can I have it?) I could make mine as good as her’s. She is a great cook, baker, friend, mom and grandmother and I am not sure I qualify. So when she left, we wondered if they would ever get another amazing secretary. There have been some good ones in between but one day, Loretta walks in and BD knew. She was going to be great. And she is. Now there are 2 great secretaries. Big shout out to my girl Tanya…the Desoto Parish FB cake baker!!
Boy is Loretta ever amazing. Our kids adore her. She babysits them and they push us out the door. She is hilarious, big hearted and has a big laugh that makes you smile when you hear it. She keeps a tree in her house that she decorates even in the summer. She is one of a kind. We love us some Loretta. So one year, they had an agency Thanksgiving feast (pretty sure Loretta made that happen) and she made chicken and dressing (omg so good…recipe to be shared later) and a corn salad that made me want to do a happy dance. So so so so good. She emailed me the recipe in time for Christmas that year and I made a batch. It is perfect. I made so much though that we had a ton leftover. So BD took the rest to Bayou LaGrue and it was gone that night after dinner.
So cut to last week and BD tells me he signed me up to make Loretta’s corn salad for their upcoming agency feast. I was a little annoyed to be honest. Like “who do I look like, Loretta?! That is her signature dish!! I cannot do it justice!” I mean, I am supposed to make her dish for her?! What!? But then I remembered I am a food blogger, dang it and my readers might love this recipe. So I will make it and blog the recipe and it will be ok. And it was. And now we have corn salad for their office feast and some for our family dinner. Score! This recipe is a winner. It is fresh and tangy but sweet. It’s just a great fresh side for any meal. It provides some lovely colors for your plate (my mama taught me that was important so I try to make sure our plate is colorful). I think you will love it and I am pretty sure it will be a mainstay for your Thanksgiving, Christmas, and Easter dinners and many meals in between. Loretta is not great at giving exact measurements in her recipes (none of the great cooks are) so I am having to improvise. You can half the recipe or you can add to it depending on how many folks you are feeding (I am channeling my inner Loretta here). You will love this recipe and if you know Loretta or ever meet her, you will love her too. Thank God for Loretta (and her corn salad recipe). Love you Lolo!
Loretta’s corn salad
serves a bunch of folks…like 12
stuff you need
2 cans Mexican corn, drained
2 cans shoe peg corn, drained
4 carrots, peeled, halved and chopped 2 stalks celery, sliced
1 bell pepper, seeded and chopped (I used green because that is what I had but the red adds color)
1 can petite diced tomatoes, drained (optional)
1 zucchini, halved and then chopped
1 small purple onion, diced
1 cup grape seed oil
1 cup vinegar
2 cups sugar
Kosher salt and black pepper
what to do with the stuff
Ok, add all the veggies into a big bowl. Simple enough. Cover and put in fridge until the dressing is cooled.
Now, In a small saucepan, bring grape seed oil, vinegar and sugar to a boil. Once boiling, whisk fairly consistently
while the mixture boils for about 4-5 minutes. The sugar should be completely dissolved or almost anyway. Like this…
Allow the mixture to cool. Pour over corn salad and stir in between pours. Add as much of the mixture as you think is good. Those fresh veggies should be good and evenly covered with that sweet dressing. Yum. Sprinkle with some kosher salt and black pepper for some kick and there you have it!!!
Happy Thanksgiving to all of you, my awesome readers. I don’t claim to know much, but I do know how important you reading what I write means to me. I appreciate your support, your comments, your encouragement and you just being along for the ride with me. I am grateful for all of you. And so much more. Hope your turkey day is wonderful and full of joy and blessings. When I count my blessings, I count you twice. Much love from my family to yours. ~AMB
a few of my top blessings at the tree farm yesterday. If local, check out http://www.weaverschristmastreefarm.com. It’s a great experience that you will want to make a family tradition.