S U M M E R T I M E
and the livin' is easy....
If only that were true. I love summer, but even if the livin' were easy, it would still most certainly be busy, almost to the point of absurdity, especially for a sun worshiper like me. You see, during late fall through early spring, I suffer from a mild form of Seasonal Affective Disorder, otherwise known as the I hate everyone and everything because the sun went down at 4:30pm and I have to walk home and then walk the poodle when it's 25 degrees outside not counting the windchill, it's too cold to anything fun and tomatoes are out of season, when the EFF is it going to be summer again?! blues. Then, after I spend the better half of a year wishing for summer, it finally arrives, and before you can say sunscreen, I'm practically running around outside waving my hands over my head, shouting Ke$ha lyrics at strangers because
THIS PLACE'S ABOUT TO BLOW-OH-OH-OH-OH-OH-OH-OH-OH it's summer! During the 90 glorious days in which sunshine pours from the heavens in copious quantities, I make it my personal mission to eat, drink, laugh, splash, and frolic my way into summer bliss at any and every given opportunity. Yes, it's that serious.
So I decided that the epicurean-focused portion of my quest for summertime bliss could not and would not be complete without a fabulous picnic at the Reggae Wine Festival. That's right, reggae bands+wine+bougie picnic=Awesome. Naturally, I felt that my fabulous picnic spread would be nothing less than uncivilized without a fantastic summer salad, and thought it nothing less than divine intervention when I came across a video of Chef Marcus Samuelsson making a roasted corn salad, and then found the perfect recipe from Williams-Sonoma.
I could say this is an easy salad to make. Easy peasy, as some folks would say. But I think those "easy peasy" people probably have outdoor space and a charcoal grill. Since I currently have neither of those things, I took to roasting the corn in my cast iron griddle, two pieces at a time. Easy? Yes. Time consuming? Certainly. Worth it? Damn Skippy!
I do have to say, I felt very "Top Chef" when I got to slice the corn off the cobb. If you haven't done it yet, you should try it, it's a suprisingly satisfying experience, trust me. This of course also means I'm ruined for eating corn on the cobb for the rest of my life. Whose with me?
And true to form, this salad ensured the civility of my bougie picnic spread. It was sweet and smokey and crunchy and a little salty and pretty much amazing. God bless those geniuses at W-S. Hmm, I wonder if they're hiring....
All in all, a blissful occasion. But I'll dish more on that later.