The Husband was working late again tonight (and tomorrow too, from what I hear!), so Nicholas and I were left to our own devices. I corralled him into helping me sort a pile of recipes, and, well, you can see how far we got.
This is what we call “eye resting.” I laid down for a few minutes and he laid down next to me. I knew he was a little tired (heck, I was too!), but he would never go for a nap, especially when he had one already this afternoon at school. But if you call it “eye resting,” that’s a whole ‘nother ball game. We had a power nap for about an hour before dinner, and then were rarin’ to go.
The Neighbors ended up coming over for an impromptu casual dinner tonight … I made spaghetti with red sauce (total comfort food for me) and then two new recipes. First up was the Crunchy Chopped Salad with Gorgonzola that Kalyn contributed to last nights’ ARF/5-A-Day roundup. Simple to pull together, and flexible enough that you can add and subtract whatever veggies you need to use up. And gorgonzola, well, I don’t need much convincing to eat that! Speaking of Kalyn, before I forget, I will be hosting her Weekend Herb Blogging event here this weekend. So if you are interested in participating, send me your permalink by 5 pm on Sunday. The WHB roundup will be posted on Monday (Weekend Dog Blogging will be on Sunday, as usual).
Now back to dinner … I had a bunch of ears of corn to use up, and remembered seeing a recent episode of Party Line with the Hearty Boys (I seriously cannot stand the name of the show…) where they made Roasted Corn with Chipotle Lime Butter. Very easy and tasty and I’d definitely make corn this way again. I very rarely make corn on the cob, because, quite honestly, it’s one of those things that I just don’t do well. Meringues is another.
By putting the pasta water on the stove to boil first, and then working on getting the corn in the oven, that left me time to make the salad, getting dinner on the table in 30 minutes. Not too bad, eh?
A year ago today … Jamie Oliver and comfort food.
Preheat oven to 400 degrees F. Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
Cilantro Lime Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
Yield: 3/4 cup