There’s a new colorful set of creatures out in the lush urban jungle of Seattle. As native Seattlites hurry sweatily through the last summer “heat wave” of 76-80 degree weather, you might glimpse a flash of green and yellow behind a tree, a cheery orange appendage sidling up to the pavement, or a blur of both, speeding haphazardly to the next traffic light as they flirt with each other to see who handles best. What’s the skinny?
How long should you boil corn? It sounds like a straightforward question, but your answer says a lot about where you grew up and your relationship to corn. Although I grew up in Iowa, where corn is indeed king, I’ve lived in several very different regions of the country as an adult (Rocky Mountains, Pacific NW, Kentucky) that, well, don’t grow much corn. But first, a disclaimer: I don’t actually know that much about corn. So consider this a non-expert Corn Fangirl blog, where hopefully I can share my love of corn and a bit of why it means so much to my home state.
Where one can let the spirit go with joyous abandon, to sense the freedome of the wilderness.
The first time I remember camping and absolutely loving it, I was twenty-one years old. My significant other and I had scored a great deal on tickets to Alaska’s Kenai Peninsula from Minneapolis. As we landed and walked off the tarmac in Anchorage, I swore I could smell the ice and pristine air wafting in from the mountains of “the Last Frontier.”
Double-feature bonus posts this week! My offering to you, Dear Reader, for being a faithful audience. Enjoy!
A few years ago, I found myself buying one of those cup-salads from Whole Foods a lot in the summer. I liked it so much I figured I should start making it, so I can (a)get it without cilantro and (b)stop feeling like such a yuppie for buying a salad I could clearly reverse-engineer to make myself. Now when I’m up for more than throwing together some greens with nuts (read: up for more chopping), I’ll use this mix as the base recipe and improvise from there. I was actually pretty surprised when I couldn’t find a blog entry for this. Perhaps because it’s so straightforward, it didn’t feel like a recipe. This week’s weather in Seattle is sneaking up to the mid-80s, which counts as hot, so here’s a good option for those hot late Summer days when you don’t want to add another degree to your house by turning on cooking appliances. Air conditioning is a luxury, yo.
Quinoa, Cucumber and Tomato Salad (+Avocado)
Jumping-off point: Spicy Quinoa, Cucumber and Tomato Salad by Martha Rose Shulman (NYTimes)
Okay folks, I admit, I’ve been a little distracted by the glorious Pacific Northwest summer, traipsing about in the mountains. Between that, work, and other personal projects, feeding the Internet Blog Machine has gotten a little backlogged. So without further ado, here’s one more..
Quite some time ago, I went to school in the other Washington -the District of Columbia. While there, I was exposed to the experience of an even more humid climate than my native Midwest summer. Wandering the concrete jungle blocks from my job at a nonprofit and nerd-exciting statistics classes, I was exposed to my first taste of Korean food ever. It was ironically a vegan Korean shop, and my favorite dish was tofu japchae. In retrospect it was an easy gateway crossover from my beloved childhood Cantonese restaurant dish of beef chow fun (see fellow pun lovers’ recipe at Woks of Life, and really, anything noodle. That first taste opened me up to a whole other cuisine full of spicier, more vegetable-filled and bbq-beef-laden meals like dolsot bibimbap and tofu soup!
Fast forward to years later on a warm Seattle summer day, living with some one who eats low carb, and here is my experiment in turning Japchae paleo friendly.
Here in the Pacific Northwest, folks are still getting used to having more than a week’s worth of 80+F degree weather. Many houses don’t have air conditioning, and even offices can feel pretty warm. Mine is LEED-aspirational, which means the temps swing up and down just outside most people’s comfort zone, and certainly outside mine.
If you’re lucky enough to have fridge access at work, with ice cubes, and you haven’t struck on this yet, here’s a couple things to try:*
“Instant” Ice Tea!
1 tea bag of your choice
~7 ice cubes
~8 oz hot water
Optional: your choice of creams or sugars
Sometimes, don’t you just want to set the world on fire?
No? Well, maybe at least shake it around a little to tell it to behave itself better? Doesn’t the state of it just break your heart some days?
Let’s go back to setting things on fire. I extra-think plenty on the things that are hugely wrong with the world when I’m in the city, but let’s take 10 here for a fireside break of something to warm your heart (and belly). Not discounting it: my sincerest condolences to the families who have suffered losses by the products of our institutional racism and other issues built up over decades of bias. I’m sorry the rest of the post may land tone-deaf, I have no reasonable segue to such a trivial topic below. :(..
Stay tuned for some scenic photos that will hopefully prove a little calming and restful.
From the kitchn, with the last few steps re-ordered.
1/2 cup of honey
1/2 cup of water
3 to 4 fresh sage leaves
1 pound fresh blackberries
Extra blackberries and sage leaves for garnish (optional)
Also optional: vodka or gin
Fresh back from a cross-country road trip through 4 national parks, three rolls of campfire-cooked Pillsbury products, and too many kinds of 80+-degree weather, I give you…
Cold Zucchini Basil Salad
A variation from simply real health I googled after a random Instagram find.
1 large heirloom tomato, sliced into bite-sized pieces
3-4 zucchini total (prefer a mix of green and yellow summer squash)
1/4 c goat cheese
A handful of basil, rolled and chopped into ribbons
olive oil (the highest quality you have on hand)
Salt & pepper, to taste
1 fresh lemon
1/4 c slivered almonds
1. With a vegetable peeler, thinly scrape the zucchini and summer squash into long ribbon slices, tossing the seedy core, or saving it for a Sunday frittata mix.
2. Add the ribbons to a bowl, season with sea salt* and pepper*, basil, drizzle with olive oil* per preference. [*NOTE: if you want salad for later, pack the zucchini separate from the olive oil, salt, pepper and lemon juice to keep the crunch, and combine just before eating]. Toss to mix.