Slime

Sunday's paper of record (the Daily Progress) carried an interesting AP article about the latest fad among tweens, mostly girls: slime. Kids make their own slime out of Elmer's glue, baking soda, and contact lens solution, then post videos about it on Instagram and YouTube. Cassie confirmed this a thing, with kids at school watching lots of slime videos. Tweens are making so much slime that Elmer's is running out of glue and having to boost production to keep up with demand. Teachers are reporting that tubs of glue are even disappearing from schools to be used for at-home slime-making.

So what's the appeal? That's the best part of the article. The author quotes one 13-year-old girl from Massachusetts, who says that "It's just really soothing to touch and stuff. And the noises it makes are really, really satisfying." I checked this out on a YouTube video and yeah, okay, if you say so. The author also spoke to the mother of a 12-year-old Minnesota girl (Astrid, awesome name for your child if you want to go Norse by the way) who makes the stuff in "The Slime Lair," i.e., their basement. Astrid's mother "thinks slime is a powerful sensory experience for a generation that's relied on electronics. 'I feel like [Astrid] does some really deep thinking when she's got her hands in the slime.'" 

Hmm, that got me thinking for sure. I may have to make some slime for Brad to get him to rely on electronics less and do some really deep thinking instead. And stuff.

Rainbow slime made by Mom & Cassie

*********

So here is my favorite Cook's Illustrated recipe in a long time. No crazy takes on recipes they've already done before. Just solid science backing up a foolproof way to make perfect "boiled" corn every time. And it even gives you a 20-minute window of time to mess while you get the rest of dinner ready. The corn is absolutely succulent. We'll be eating this happily all summer.

Foolproof "Boiled" Corn

Adapted from the Cook’s Illustrated 2016 Annual (with video)

6 to 8 ears of corn, husks and silks removed
good butter, softened
salt and pepper; or Chili-Lime Salt

Bring 4 quarts of water to a boil in a large (8-quart) pot. Turn off the heat. Add the corn, cover the pot, and let stand for at least 10 minutes and up to 30 minutes. Serve promptly with butter and salt and pepper or Chili-Lime Salt. Serves 6 to 8.

Chili-Lime Salt

1½ teaspoons kosher salt
1 teaspoon chili powder
¼ teaspoon grated lime zest

Combine the ingredients in a small bowl.