Thanks-giving Comes A Bit Early

For the past several days, I’ve given serious contemplation to some of the people, places and things that have impacted my life.
That introspection is due to yet another challenge issued via social media. This time, however, it doesn’t involve a dousing in icy water.
The idea is this: For seven days you post three things for which you are grateful. Each of those days, you are also supposed to nominate three people to do the same, so the wave of gratefulness continues to spread, filling your Facebook feed with a sea of positive thinking.
Of course, there is a sameness to many of the posts, as people express their appreciation for their spouses, families, abodes, jobs, etc. One would hate to leave out such important aspects of our lives — and yet they are also what we most often take for granted.
While it isn’t a requirement, I challenged myself to each day list a person (or persons), place and thing for which I am grateful. I’ve found that people are easy, as so many impact our lives on a daily basis; places and things take a bit more thought. I’ve begun to compile some mental lists as I look ahead to several more days of this. Here’s a smattering of what has been on my list so far or:

* I am, of course, most thankful for my husband Bryan, who among his many other wonderful qualities remembers to put out an extra roll of toilet paper even when I don’t.
*  I am thankful for my siblings, Margaret and Marty, who, although they devised various means of torture for their little sister when we were growing up, managed not to scar me for life and actually turned out to be pretty nice people. We are not just related, we are friends, and that doesn’t happen in all families.
* I am thankful for Chautauqua Park, which is the amazing view that I get to look at each and every day out my front window. I appreciate its history, its serenity and the source of entertainment it provides.
*  I am grateful for the home at 406 Galena Street where I grew up. It was a place filled with love, and such beautiful memories were made there.
* I am grateful for the love of food and cooking that was instilled in the kitchen of that home. (Although it’s why I find it difficult to stick to a diet for any length of time.) I use those skills daily, both at home and at work.
*  I am grateful for aluminum foil. Hardly a day goes by when I don’t use aluminum foil in some capacity. Most recently, I discovered if you wrap a head of celery in foil (take it out of the plastic) it stays crisp much longer. No more limp celery. (Seriously, give it a try. You, too, will be astounded.)

Yet to be listed, but soon to come on my People list, will be you Daily Globe readers —  specifically those who have graciously shared recipes to give me fodder for this forum. For this writer, there is nothing better than having a plethora of material at my disposal when it’s time to write this column.
At the moment, however, that isn’t the case. I’m still hoping for some readers to share their favorite recipes for preparing September’s bounty of seasonal produce. My gratefulness would runneth over if I’d get a few recipes emailed to; or sent to Lagniappe, Box 639, Worthington 56187.
In the meantime, I’ll do my own bit of sharing, for which I hope you will be grateful. At our house, we have added a twist to sweet corn preparation, utilizing this savory topping when we are grilling supper:
For each ear of corn, combine 2 teaspoons mayonnaise (not salad dressing!), 2 teaspoons butter and 1 teaspoon Parmesan cheese. Add any seasonings you may like — at our house it’s chopped fresh basil and a bit of hot pepper flake.
Then I follow the microwave method of cooking the corn: Leave husks on, but trim off the excess husks and ends, loosening the husks that are left on the cob. Run the corn under cold water until thoroughly soaked. Then partially cook the corn, about 1-2 minutes per ear, depending on size, in the microwave, letting rest for several minutes afterward.
Husk the corn (you will note that the silks come off much easier than husking before cooking). Place the corn in a disposable foil pan and spread with the mayo-butter mixture. Cook on the grill for 5-10 minutes more, until corn is heated through and butter-mayo mixture is bubbling.