I didn’t really mean to take such a long break, and I have all sorts of really good excuses to justify my radio silence. For instance: I moved! Only about a mile, but into this tiny little studio that is perfect in every way except for its utter lack of kitchen counters and its general inability to fit ANY of my previously owned furniture. But it’s adorable, so that makes up for it. My goal is to be out of boxes at the two-month mark, which feels pretty ridiculous but that’s about the speed of my life lately.
Also: Australia!! My little sister spent the spring semester in Brisbane, which the rest of the family took as an excellent excuse to cross another continent off the bucket list. We all descended on her at the end of June and spent a week wondering how it’s possible that any of the absurd animals there actually exist and generally causing mayhem. We may have created a new rule on a snorkel tour boat—apparently they didn’t think it was necessary to specify that standing on the front of the boat and jumping with the waves was a terrible idea, because who would be that dumb? Well. In our defense, if you time it right it feels like you’re flying. Lots of pictures coming soon!
The rest of my excuses are much less exciting and involve things like work and New Jersey and trying to, like, do laundry and feed myself (so difficult, you guys), so we’ll leave it at that.
I think it’s pretty clear that asking me to make something more complicated than breakfast for dinner is just not going to happen right now, but I have a CSA this summer and all of the vegetables glare at me when I open the fridge to get out the eggs again. Veggies can be so judgmental, am I right? It doesn’t help that my fridge has some difficulties on the “keeping things cold” front, so they go bad even more quickly than usual. Shamed into eating produce, I made this quick salad one night, ate nothing else for the next three days, and then made it again. Easy, delicious, equally good as afternoon snack or dinner, and it makes opening my fridge a less harrowing experience? Sold.
- 2 large cucumbers (2 lb), peeled and diced
- 1 red bell pepper, cored and diced
- 2-3 ears of corn, boiled and kernels removed or 8 oz (220 g) frozen corn
- 4 oz (110 g) feta cheese, crumbled
- 1 15-oz can black beans or 1 ¾ c cooked black beans
- 1 lime, juiced (about 2 T juice)
- 2 t olive oil
- 2 cloves garlic, minced
- ½ t honey
- Pinch salt
- Pretty much all of the work here is cutting up the vegetables. Once you’ve done that, mix up all the veggies, beans, and cheese in a big bowl and shake up the dressing in a small jar with a lid. Mix the dressing into the salad. Congratulate yourself on being a grown-up.