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pantryslutDinner last night can be called a success: a salad of corn, avocado, a little bit of diced red bell pepper and red onion, some cumin, some cayenne. Spears of cucumber and jicama sprinkled with lime juice, chili powder, and salt, served in pint glasses. And tortilla chips.
This would be a nice dinner for a hot night, too, for it involves about five minutes cooking for the corn. You could probably use defrosted pre-cooked corn, too.
One of the avocados was a little past firm, so I decided to eat it plain instead of cutting it up for the salad. When I cut the skin off, it came away in one big piece, leaving the green meat behind. So I ended up eating the avocado out of hand, pulling the flesh away from the pit with my teeth. This is so utterly decadent that I don't even know how to describe it.
I went backwards in the Pantry Reduction Project, freezing a big bag of corn yesterday. But I intend to use it up this week by making corn pakoras.
Yes, it's corn and tomato season for sure -- I always have trouble keeping up with this particular pair of bounteous summer vegetables. Especially corn -- growing up, corn was eaten on the cob, but how many days in a row can you eat corn on the cob? I get six to eight ears in the box a week. Corn soup, stir-fried corn, corn salad...wash, rinse, repeat.
Cultural observation moment: the women shopping yesterday at the Chinese grocery store like to purchase their corn shucked. They don't just inspect the ear for blemishes, they strip all the greens off, right there on the street corner, then bag it and take it to the register. The sidewalk was covered in green husks and corn silk. (The store had provided a big trash bucket for the purpose, but it was full. Not for the first time that day, I suspect.)
This would be a nice dinner for a hot night, too, for it involves about five minutes cooking for the corn. You could probably use defrosted pre-cooked corn, too.
One of the avocados was a little past firm, so I decided to eat it plain instead of cutting it up for the salad. When I cut the skin off, it came away in one big piece, leaving the green meat behind. So I ended up eating the avocado out of hand, pulling the flesh away from the pit with my teeth. This is so utterly decadent that I don't even know how to describe it.
I went backwards in the Pantry Reduction Project, freezing a big bag of corn yesterday. But I intend to use it up this week by making corn pakoras.
Yes, it's corn and tomato season for sure -- I always have trouble keeping up with this particular pair of bounteous summer vegetables. Especially corn -- growing up, corn was eaten on the cob, but how many days in a row can you eat corn on the cob? I get six to eight ears in the box a week. Corn soup, stir-fried corn, corn salad...wash, rinse, repeat.
Cultural observation moment: the women shopping yesterday at the Chinese grocery store like to purchase their corn shucked. They don't just inspect the ear for blemishes, they strip all the greens off, right there on the street corner, then bag it and take it to the register. The sidewalk was covered in green husks and corn silk. (The store had provided a big trash bucket for the purpose, but it was full. Not for the first time that day, I suspect.)
