I’m scared to write this down, in fear that it will go away, but…
things are actually going a little bit better!
But shh! Don’t tell anyone! It’ll be our little secret. For whatever reason, I feel a little bit happier, and I just had to share it with you. My relationship is going really well. In fact, Ryan and I just spent a wonderful weekend in Newport last week with his family. It was so nice getting to see the place he’s visited every year since he was a child; getting to know that part of him a little bit better. We walked around, went out to eat, went to the beach, and drove by all the huge mansions like good tourists. It was so relaxing and wonderful, and I’m so grateful that we had that time together.
Also, I’ve started working part-time for my dad in the afternoons. He owns his own small construction business, and it’s really a family operation (the other secretary is my grandmother!). I do a lot of tasks that others might consider menial – i.e. answering phones, making copies, etc. – but I love helping my dad. He’s the hardest working person I know. He works every. single. day. (including weekends) to provide for our family. So any little thing I can do to help him makes me feel like I’m giving back for all that he’s done for me. This is one thing that I definitely appreciate compared to my old job in a large corporation – when you’re one of 40,000 + employees (just in Connecticut), you kind of feel a little insignificant. But at my dad’s office, every task is important. There’s no safety net. Everything you do matters. And I love it!
So that’s a little re-cap of my summer so far! I’ve been working, spending time with friends and family, and enjoying all of this wonderful seasonal produce. Today’s recipe is really a celebration of summer’s bounty – featuring sweet summer corn, farm-fresh tomatoes, herbs, and lettuce. It’s all tossed in a simple mix of lemon juice and olive oil, to really let the natural flavors of the produce shine through. I hope you all love it!
- 2 Ears Corn (about 1½ Cups Corn Kernels)
- 1 Cup Cherry Tomatoes, halved
- 2 Tbs Fresh Basil, chopped
- 2 Handfuls Parsley, chopped
- About 4-5 Cups Mixed Greens
- Fresh Squeezed Lemon Juice
- Extra Virgin Olive Oil
- Start by prepping your veggies and herbs - chop tomatoes, basil, and parsley.
- Boil corn kernels for about five minutes, checking for tenderness when done.
- In a large bowl, combine all salad ingredients. Toss with a squeeze of lemon juice and a drizzle of olive oil. Just go by instinct - use as much or as little as you like. When done, toss again with a little bit of salt and as much pepper as you like.
- When done, serve salad in bowls with a little extra cracked pepper, if desired.