The little boys are at daycare for the day, Dan is working hard in the sky and I have the entire day to get things accomplished. Chris Martin is serenading me as I edit photos and write up recipes and take pictures of ice cream. I can't wait to share my very first ice cream recipe with you! That will have to wait till early next week, though. I have a "few" things above that on my to-do list.
Monday is my birthday. Having a birthday on a Monday would normally be a bummer, but not this year. Dan has Mondays off, and with my schedule being flexible, it is music to my ears! Dan has a fun day planned for us, and I am very much looking forward to spending time with him. Elijah keeps loudly whispering that he has a secret he needs to tell me about. Then he mouths something that he desperately wants me to hear but that I can't actually hear. Secrets are hard to keep!
As a very kind birthday gift, a friend of mine has offered to drive out to the dropzone and watch the boys tomorrow while I make a few skydives! That will make two weekends in a row!
It's gonna be paraaa-paraaa-paradise! Paraaa-paraaa-paradise! Paraaa-paraaa-paradise! Whoa-ohh-ohh-oh-ohh-ohhh-ohh-ohh..
Sorry, Chris was distracting me. :)
What was I talking about?! Uhhm, how about the weather? It has continued to be hot, which I still refuse to complain about. The heat makes me want to be in or near water constantly and also eat nothing but salads. I LOVE this delicious little salad I threw together last week. The only downfall was that the avocados didn't last long, so I had to eat it quickly. Shucks.
Start by grilling a few ears of corn. Coat them with butter, salt and pepper and wrap them up in foil.
Grill over medium heat for about 20 minutes. Rotate them every 5 minutes or so.
Once they have cooled, cut the corn off the cobs with a sharp knife. This always makes me think of my dad because it is the only way he has ever eaten corn on the cob.
In a large bowl, combine:
2 ears of corn, grilled and cut from cobs
8-oz. package fresh mozzarella pearls
10.5-oz. package cherry tomatoes, halved
2 avocados, peeled, pitted and chopped
16-oz. package farfalle pasta, cooked to al dente
3 tablespoons fresh basil, finely chopped
Carefully mix the ingredients together with a large spoon. Do your best not to smoosh the fragile avocados and pasta.
In a small bowl, combine:
1/4 cup olive oil
1/8 cup white wine vinegar
Juice from 1 lemon (I loved how lemony the end product tasted, but if you don't like super lemony foods just use juice from 1/2 of a lemon instead)
Salt and pepper, to taste
Whisk the dressing and pour it over the pasta salad.
Mix well (and carefully).
Refrigerate for a bit to chill, and serve!
Wishing you all a wonderful weekend!