Long before I started my own site, I already followed Barbara’s blog, Winos end Foodies.  For a while I was unaware of her health problems, until one day I clicked on the “About” page and learned that she started blogging right after being diagnosed with cancer, in 2004.  She used Winos and Foodies to get her mind away from her illness, and through the years of blogging she touched many people’s lives.  A lot has been written about Barbara, you can read a particularly touching tribute  here 

A few months after I started the Bewitching, I wrote Barbara an email and was amazed by how kind and thoughtful she was, sending me advice and encouragement. She read, left comments, dropped me private emails, it was hard to imagine that she could do it all while fighting one of the toughest battles a person can face.  I feel fortunate to have known her, at least virtually.

If you’ve never stopped by Winos and Foodies, please do so. She wrote about art, photography, food, her relationship with her husband of so many years, and occasionally about her tough times with cancer.   You will notice that  contrary to what most bloggers do (myself included), she didn’t post a blogroll of websites she enjoyed.  Instead, she created a page called Blog Friends, and listed everyone by name.  A special, sweet gesture, so typical of her.

In 2007, fascinated by the performances of Lance Armstrong 0n the Tour de France, she launched the event “A Taste of Yellow”  ,  to coincide with LIVEstrong Day, and to raise awareness about cancer in the community of food bloggers.  Barbara passed away on June 29th, so this year’s event, hosted by Jeanne (Cook Sister), is dedicated to her.

For my participation in this series of Taste of Yellow, I chose to cook with beautiful ears of corn.

(adapted from Fine Cooking, Aug/Sep 2012)

1 + 1/2 Tbs butter
2 tsp fresh thyme leaves
kernels of 2 ears of corn
2 scallions, finely sliced (white and light green parts)
3/4 cup couscous
1/2 tsp salt
black pepper to taste
1 cup boiling water

Melt the butter on medium-low heat and cook stirring occasionally,  until the butter gets a hint of golden color. Do not let it turn brown at this point because it will still cook a little further.  Add the thyme, and cook until fragrant.

Add the corn kernels, salt and pepper, cook for 2 minutes, increasing the heat slightly so they brown up.  Add the scallions, cook until they soften, another minute or so.  Add the boiling water all at once, close the pan and remove from the heat.  Let it rest 5 minutes, fluff with a fork, and serve.

to print the recipe, click here

My deepest condolences go to Barbara’s husband Bryan, their two sons,  family and friends in this difficult time. She will be missed.

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