The girls and I just returned from a ten-day, 2400-mile, seven-state road trip! More on that soon, but for now a few pictures from our community Fourth of July parade and a great summer recipe.
Robert and Vivian watch the parade
The SMU band
After we moved across the street to a shadier spot
Dots joined us after riding on a float with other "alumni" from her preschool (Will was watching with friends in another spot)
Post-parade celebration in the park
One of the stops on our road trip was to see my sister, Marian, and her family in Tifton, Georgia. Marian is a fabulous cook, and Dots and I devoured this salsa that she made for us. I fixed a batch for my family to enjoy today. It's a perfect summer appetizer!
Fresh Corn Salsa with Tomato
from July 2012 Cooks Illustrated
3 ears corn, kernels cut from cobs (2¼ cups)
¼ teaspoon baking soda
Salt and pepper
2 tablespoons lime juice
1 tablespoon vegetable oil
½ teaspoon honey
1 tomato, cored, seeded and cut into ¼-inch pieces
1 shallot, minced
1 jalapeño chile, stemmed, seeded, and minced
¼ cup chopped fresh cilantro
Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and ¼ teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.
Whisk lime juice, oil, honey, and ⅛ teaspoon salt together in bowl. Add corn, tomato, shallot, jalapeño, and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.
2 comments:
Looks like you and your family enjoyed a wonderful 4th of July. It sure was a hot one, wasn't it? That salsa recipe sounds great - will have to try it!
Oh YUM on the salad! What an all American fourth!!
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