Week 48 – Summer Salad

Time continues to fly by which brings me to you with late posts…again.  Woops!  Also, at first I thought I lost count of the weeks (and that my CPA license should therefore be revoked, because what accountant can’t count?), but even though the post for this coming week will be week 49, yet our anniversary is Sunday, I realized this didn’t start til Mid-July last year.  Phew.  And btw, get excited for the next post, because I get to share with you my anniversary gift for Matt and I’m so stinking excited!! It has been a hard thing to keep secret…just 3 more days!

This weekend was great – we drove up to NY for a friend’s wedding and stopped near Binghamton to hang out at my aunt’s house with some of my dearest cousins and their little ones, and my parents and Amanda came down too!  It was great to spend some time with family.  Then we drove over to Delhi, NY to the house Matt’s friends rented for the weekend.  What did people do before airbnb?  It’s so great that we can go anywhere (hello…Delhi, NY) and rent a house that sleeps 10 people so we can all hang out all weekend.  Anyway, the wedding was adorable and the whole weekend was a lot of fun, a much needed break from my straight days of studying.

I recently purchased Shauna Niequist’s new book – a 365 Day devotional.  Not only is it great because I just love everything she writes, but it has recipes sprinkled throughout!  So we tried one of them this week and, just like her other recipes, it did not disappoint.

Summer Salad:

Servings: 6 (as a side)

Ingredients*:

  • 3 Ears of Corn, cut from the ears, raw
  • 1 cucumber, diced
  • 2 peppers (red, yellow, or orange)
  • 1/2 pint grape tomatoes
  • 1/2 bunch fresh dill
  • 1/2 bunch fresh basil (we used parsley…accidentally, but it was still good!)
  • 4 ounces crumbled feta
  • Salt and Pepper to Taste

* The original recipe was double of all these amounts, but since we’re only two people we cut it in half

Directions:

Combine all ingredients and adjust the herbs, salt, and pepper to taste.  Let sit for several hours before serving, it gets better the longer it sits.  Keeps for at least 3 days.

IMG_4997

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