There’s nothing very complex about this salad. It’s simple and clean, but there’s also something kind of elegant about it. It’s my favorite type of salad. What’s special about it, and the reason I’m sharing it with you, is its unique combination of ingredients…heirloom tomatoes and cherries.
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So…I’ve been soul searching (and, no, I haven’t found any yet).

For me, matters of the heart/soul/mind require quiet contemplation. It’s not that I don’t confide…it’s more that I wait until I have most of the pieces figured out before I let anyone else in to help. This drives Andrew crazy, by the way.

I tell you this not because I’ve figured everything out, but to explain my silence here. I have been cooking. I’ve been trying new recipes and perfecting old ones. I’ve even been taking photographs to share them with you. I just didn’t feel like I had anything to say. Which is kind of a problem if you’re a blogger.
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Like mac and cheese, potato salad, and pinto beans, this corn salad has made it to the must-cook list in my bbq dinner repertoire.

Since the combo of roasted corn, feta, basil, red onion, and tomatoes lends itself so well to experimentation, I’m hard-pressed to commit to one specific recipe.

Instead, I’ll give you a foundation and you can take it from there.

First, roast 2 ears of corn on the grill. Do not remove the husks! Plop those suckers straight on the grill and let the husks get nice and crispy, rotating to brown each side. After about 5 minutes, remove the corn and allow to cool.

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Oh, grilled romaine…
where have you been all my life?
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My first ice cream experiment was mint chocolate chip…not the easiest of ice cream recipes. Naturally, it was an utter failure.

Not having the muscle memory for heavy cream warming, mint seeping, custard skimming and water bath stirring, I completely ruined about an hour’s worth of hard work by dipping the bowl of ice cream into a bowl of ice water.
Doh!
Pouting and frustrated sighs ensued.

It’s been a year or so since I started attempting homemade ice creams. Since Andrew’s birthday was last week and mint chocolate chip is his favorite flavor, it seemed like a great time to give it another go.

I tried a different recipe this time – from my new favorite cookbook – and the end result was ah. may. zing. When your husband says it’s the hands-down best ice cream he’s ever had and he’s not drunk, trying to sweet talk you or get himself out of trouble, you know you’ve done well.

Since I messed things up so badly the first time, let me walk you through the steps…

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