Happy summer friends!

I hope this finds you sipping sweet tea in the shade somewhere that makes you feel like a kid again. Isn’t that what summer is all about? Feeling unencumbered and inspired?

When you’re packing your weekend or summer vacation reading bag, I hope you’ll pop in this copy of Midtown Lifestyle. This is our second issue. What do you think? I’m always looking for story ideas on good people doing good in your neighborhood, at work or in your family.  Please email me story ideas about artists, entrepreneurs, amazing kids or your fave places.  Also, check us out on Facebook and Instagram.  Let’s chat!

I thought I’d keep it simple this month and share this recipe from a cookbook I helped edit in the 1990’s when we lived in Hong Kong. It’s a winner for BBQs and potlucks.

Have fun and enjoy this issue with ideas for nearby summer outings and maybe even a little inspiration!




Lea McMonigle’s Baked Corn Casserole

American Women’s Association of Hong Kong

South China Seasons Cookbook, Vol. II

1/2 cup margarine, melted

1 17 oz. can cream-style corn

1 1/2 cup corn- about 6 ears roasted in the husk for 35 min in a 450 oven or on the grill, 
 husked and cut from cob, or 1 x 17 oz sweet kernel corn

8 oz sour cream

2 eggs, beaten

1 box Jiffy cornbread mix (it’s from Michigan!)

Preheat oven to 350F. Mix all ingredients together in a casserole dish. Bake for 45 minutes. To prepare the night before, mix all except cornbread mix and add before baking.