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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Andrew and I went to New York last month. In the middle of Irene. Which, depending on how you look at it, was either the best possible time to go or the worst.

First, let me start by saying we were never even close to being in danger. The city handled things beautifully, people were prepared, our hotel bent over backwards to make sure we were taken care of (this included the manager making breakfast for all of the guests on the morning of the hurricane). While other areas were horribly impacted by Irene, Manhattan was basically untouched. We were safe.
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While in the check out line yesterday, the clerk somehow thought it appropriate to ask me what I do for a living.

Does anyone else find that question rude?
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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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