what up kitty kats?
tonight, ladies across the land will gather, sip their wine, and watch the ever terrible bachelor pad. why can't i revert my eyeballs? just, why?
it's a show that demonstrates all the things i'm bad at. lying. being loud and super extroverted. and wearing long beaded gowns.
let's delve into this further.
1. lying. i can't do it. i start smiling uncontrollably.
second. loud extroverted people. i hear you. i respect you. i often admire you. but alas, i am not of your kin, and this is fine with me.
3. long gowns. i don't think my body was built for long gowns. if i got in one, i might start singing opera, i'd feel extremely not like myself, and my arms wouldn't know what to do.
so, like many other things in life, i'd rather just eat food and watch.
my weekend was half work half play. half pan of brownies.
there was beachtime.
patterns in the sand, warm and breezy. quality time with my homegirl,
peaches, cold wine, and chips. july beachtime could never get old.
i made this lemon olive oil cake, which i'm happy to report was just splendid.
and i made quinoa. a big fluffy pot of it. then piled in the summer produce.
corn. scallions. avocado. diced red plum. pistachio nuts. arugula. mint. cilantro. STUFF.
crunchy sweet salty tangy fresh. this quinoa salad has all the food adjectives in the world! yay.
Green Quinoa with Corn, Scallions, Plum, and Pistachios
adapted from epicurious
these are very loose measurements, it's extremely adaptable.
use how much of whatever your heart desires!
4-5 ears corn, shucked
zest of 2 lemons
3 tbsp fresh lemon juice
2 tbsp unsalted butter, melted
1/4 cup olive oil, plus more if needed
1 tsp cider vinegar
1 tbsp honey
1 tsp salt
1/4 tsp salt
2 cups quinoa
4 scallions, chopped
handful of finely chopped red onion
1 ripe plum, diced
a few large handfuls arugula
a few handfuls of roasted pistachio nuts
1 ripe avocado, sliced
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
place the corn in a large pot, cover with water, and then bring to a boil. take pot off the heat, use tongs to remove corn and set on a plate to cool, then cut kernels off cobs with a large knife.
wash quinoa well in a bowl of cold water and drain. place quinoa in a large pot with 4 cups of water and a pinch of salt and bring to a boil. lower the heat and cook covered for 15 minutes, then turn the heat off and remove the pot from the burner. let stand for 5 minutes covered. then fluff with a fork and set aside to cool.
whisk together lemon zest, juice, butter, oil, vinegar, honey, salt and pepper in a bowl until combined.
in a large bowl, toss quinoa with the dressing, corn, and the rest of the ingredients. add salt and pepper to taste.
