Scott and I have moved. After 28 years, we sold our house, so we’re not just “empty nesters,” we’re temporarily nest-less! When asked where we are going to land permanently, Scott’s standard response is “somewhere between Maui and Maine.” He’s game for anything. I do have some requirements, however.

In the meantime we’ll take little trips to different spots we’re considering so that we make a decision or two, we’re happy with. How about winters in Maui and summers in Maine?

Neither of us can believe how much stuff there is. We’re not clutter bugs, too much to dust, but over the years so much accumulates. And the garage! Things multiply in there. I’ve never seen so many books outside Barnes & Noble.

Last month we had the obligatory garage sale and it was exhausting but fun. We met some interesting people and sold lots of stuff. Katharine and Micah are on the other side of the country, so giving them things was not easy or practical. And they insisted they don’t need anything. So, we donated many things and, finally, dumped some items as well. Still we are surrounded by unpacked boxes. Scott refers to our patio as a staging ground for this project. Whew!

Needless to say, cooking has taken a back seat in our lives. As soon as we can see the dining room table and patio, I know we’ll want to have a special meal to celebrate our new digs. It will undoubtedly involve grilled meat of some sort, assuming we can locate the barbecue.

While searching AllRecipes.com a few weeks ago, I found a recipe that we tried with grilled pork chops. Baked Corn Casserole is quick and easy to make and so delicious. It’s the only other recipe I’ve seen using the French-fried onions that are the centerpiece for the green bean dish that’s been on Thanksgiving tables for years. Admit it, you love them. Made in advance and baked for 30 minutes or so, it is perfect with grilled pork or chicken.

Scott and I really enjoyed Baked Corn Casserole and look forward to having it again. As soon as we can find our dishes, that is.

• 1 teaspoon vegetable oil
• ½ cup chopped onion
• 1/4 cup butter, softened
• 2 (3 ounce) packages cream cheese, softened
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15.25 ounce) can creamed corn
• 1 (4 ounce) can diced green chiles
• 1 (2.8 ounce) package French-fried onions, divided

1. Preheat oven to 350° F. Grease an 8x8 inch baking dish.

2. Heat oil in a small skillet over medium heat. Saute onion until translucent.

3. In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chiles and onions. Pour into prepared dish.

4. Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

Serves 8.