Hello Everyone!
its been a while since ive posted. Ive been having some issues with my app on my android. that is actually how i do most of my posting. so hopefully ill be able to get that straightened out and be back to posting on a more frequent basis. Im actually very excited to announce that this is my 120th post. i didnt think I'd make it this far, but just knowing that I have a few faithfull followers is enough to give me the energy to blog on. Im also excited to announce that as I post more recipes and tips, ill be organizing this blog into a manuscript and plan to eventually have it published. So exciting to have a project to work on. This blog originally started as just my own outlet for all things food related, and has turned into my own personal vision for a cookbook.
Im also excited that the Fall season is upon us wth all of its beautiful seasonal vegetables that are available this time of year, definately inspires me to eat better. Im also excited about the new farmers market they have on sundays in my neighborhood. now i dont have to travel 45 minutes to get good veggies. i was there last week and was chatting with a lady while perusing the corn. She shared with me how she likes to eat hers and it inspired me to create a "Simple sides" chapter in my blog. I put together this simple corn salad and put my own twist on it.
. So i hope your inspired to get out there and take advantage of the bounty of beautiful Fall vegetables that are in season right now. Pumphin, squash corn and cranberries. These things definatelt inspire me in the kitchen. They dont have to be complicated..just simple fresh ingredients
5 peices fresh corn
2 scallons chopped
1 medium red bell pepper, chopped
3 tbs apple cider vinegar
3 tbs olive oil
salt and pepper to taste
Boil your corn like you normally would but cut your co0oking time down by about three minutes. Immediately shock the corn in an ice bath. When cool enough to handle, carve all of the corn off the cobb into a bowl. go over your cobbs a second time with your knife to make sure you get all of the juices and kernals off your cobbs. combine the remaining ingredients and adjust salt and pepper to your liking. Serve room temperature or cold. Freezes well, thats if you dont gobble it all up :)
So im off for now my faithfull foodies!!
its been a while since ive posted. Ive been having some issues with my app on my android. that is actually how i do most of my posting. so hopefully ill be able to get that straightened out and be back to posting on a more frequent basis. Im actually very excited to announce that this is my 120th post. i didnt think I'd make it this far, but just knowing that I have a few faithfull followers is enough to give me the energy to blog on. Im also excited to announce that as I post more recipes and tips, ill be organizing this blog into a manuscript and plan to eventually have it published. So exciting to have a project to work on. This blog originally started as just my own outlet for all things food related, and has turned into my own personal vision for a cookbook.
Im also excited that the Fall season is upon us wth all of its beautiful seasonal vegetables that are available this time of year, definately inspires me to eat better. Im also excited about the new farmers market they have on sundays in my neighborhood. now i dont have to travel 45 minutes to get good veggies. i was there last week and was chatting with a lady while perusing the corn. She shared with me how she likes to eat hers and it inspired me to create a "Simple sides" chapter in my blog. I put together this simple corn salad and put my own twist on it.
. So i hope your inspired to get out there and take advantage of the bounty of beautiful Fall vegetables that are in season right now. Pumphin, squash corn and cranberries. These things definatelt inspire me in the kitchen. They dont have to be complicated..just simple fresh ingredients
5 peices fresh corn
2 scallons chopped
1 medium red bell pepper, chopped
3 tbs apple cider vinegar
3 tbs olive oil
salt and pepper to taste
Boil your corn like you normally would but cut your co0oking time down by about three minutes. Immediately shock the corn in an ice bath. When cool enough to handle, carve all of the corn off the cobb into a bowl. go over your cobbs a second time with your knife to make sure you get all of the juices and kernals off your cobbs. combine the remaining ingredients and adjust salt and pepper to your liking. Serve room temperature or cold. Freezes well, thats if you dont gobble it all up :)
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