kellysue:

Photo of Henry Leo Fritchman by Ed Peterson (@tofuguns)

Likely nothing we do in our lives will impress our families more than making the Food Network blog. So, yay! Pressure’s off. 

To make bacon-wrapped, grilled corn on the cob: 

1. Pull back—but don’t break off—the husks and remove the silks. 
2. Soak the corn and husks in water for 1/2 an hour.
3. Wrap each ear in bacon — usually 2 slices will do it, but if you get the skinny cut bacon, it might take 3.
4. Pull the husks back up and secure with butcher’s twine (Which you also might want to soak—depending on how good you are with a spray bottle.)
5. Throw on the heated grill for about 15 minutes.
6. Beg your arteries for forgiveness.
7. Vow not to make again until next summer.
8. Disregard step 7. 
9. Repeat. 

Seriously, reading this earlier completely made my day.

Pretty cool people who also cook??? MY kind of people.