A few weeks ago, a friend told me about this amazing way to eat corn on the cob.
At first, I was only half listening…unlike most people, I don’t get too excited when ears of corn start to overflow from farmer’s stands or grocery store aisles. It’s just corn.
But, as she told me about this corn, my ears perked up. You put mayonnaise on corn? What? (You know how I always like things that sound too weird to be true…)
I got just curious enough to buy a few ears and let them sit in the fridge for a week. But my grill is not currently at my house. And it’s always raining anyway. And mayonnaise on corn can’t be doing anyone any nutritional favors.
Finally, mostly in an effort not to waste the corn I had already bought, I decided to “grill” my corn on a cast-iron pan on the stovetop. As I licked the spoon after stirring together what turned out to be the. most. delicious! sauce in the whole entire world, I knew I would never be satisfied with corn any other way.
Make this corn. There are no more excuses. You must make elotes.
Have you ever wondered why your homemade granola doesn’t give you joy? Why you don’t eagerly look forward to throwing it into your yogurt every morning? I am willing to wager that it’s because you made it too complicated. And you didn’t use enough coconut. Coconut is the surprising key to everything.
This granola just fills me with nostalgia. I can’t quite put my finger on the reason, but it just brings me back to the afternoons I spent at my grandparents’ house when I was a kid. Maybe it’s because there was always a chocolate chip Chewy bar waiting for me when I walked in the door after school…maybe it’s just because my grandparents were and are awesome, and so is this granola. I eat a cluster almost every time I walk by the container. And I have to admit that I am so greedy for this granola that I hide it from my preschooler. Sshh. Don’t tell.
Because when you are pregnant and have a toddler, lunch must be tasty and ready in less than 5 minutes. And, you know, it should also have some good things in it, like protein and healthy fats and vegetables. Because…growing a human.
Eating healthy has been a struggle for me this pregnancy. I subsist largely on quick snacks like peanut butter crackers and Chobani yogurt, and then I end up neglecting my vegetables.
That’s why these open-face sandwiches make a perfect pregnant-lady lunch! Avocados are full of folate and potassium; tomatoes (whose nutrients are more fully absorbed together with fats) are full of lycopene and vitamins; and eggs are a great source of vegetarian protein!
Let’s talk about really easy, elegant appetizers. Appetizers that look like they took a lot of work, but in fact, took you about 5 minutes. Appetizers that are amazing and yummy and full of butter and cheese. Like appetizers should be.
Because it’s appetizer season!
(Around our house, we readily agree that the only reason to be excited about the Superbowl is good food.)
This baked Brie is so simple and so delicious! It will be a huge hit at any party, whether you plan to eat it on the couch in front of a big TV or around a table with a group of girlfriends.
I meant to share this with you on New Year’s Eve. Appetizers, for me, are the essential New Year’s celebration food, and I wanted to throw your taste buds a little party.
Oh yes, I had all kinds of grand plans for our rockin’ New Year’s celebration…though grand is totally an exaggeration, because, to be honest, we were just tired this year. We just moved. Family holiday events, while fun, were exhausting. And Baby Girl is routinely forcing me to take naps at weird times.
Which meant that this easy shrimp cocktail was actually the only appetizer I managed to make for our little “celebration.” And we rang in the new year much the way we do any other midnight: me reading on the couch while Dave played a video game. *Cue noisemakers…*
But…at least this shrimp cocktail was jazzy and spicy! It certainly has a kick, even though our New Year’s was totally bland.