brunch · Cheese · comfort food · dinner · easy · potatoes · sides · vegetarian

Wisconsin Style Cheesy Potatoes

Without getting too into the details of it, my grandma passed away recently. I am 33 years old, and, naturally, have never known life without her. She definitely played a bigger roll in my life when I was much younger, but, though we didn’t spend much time together as I got older, I always found comfort in knowing she was at home quilting. In her younger years, she was also cooking. As a mom of 14, and a grandmother to countless more, she used to host a giant Thanksgiving dinner (which I think was actually lunch, if I’m remembering correctly). I have very few memories of this, as she lived 4 hours away so we didn’t attend often, but I do remember the food. To this day I still don’t know if she actually cooked everything. Was it a pot luck? Did the community help? I was a mere child that did not concern herself with the logistical affairs of adults. I was just excited to EAT. (Which is the possible title of my future memoir.)

Dinner always consisted of the classic Midwestern staples, such as ambrosia salad (literally just canned fruit, cool whip, jello, marshmallows, and nuts), various “bars” (I seriously don’t know what people from other areas call these as a general term, but they’re basically variations of brownies and blondies), lots of stuffing and potatoes (we LOVE carbs more than any other area of the country), roast turkey, and probably ham. While I’m sure there were other things like sweet potatoes and green beans, I was mostly focused on cramming my plate as full of potatoes, stuffing, and desserts as possible. I was a sucker for those bars. They were so foreign to me, despite my Midwestern upbringing.

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You see, my mom hates chocolate (I know). We also weren’t a dessert family in general. Our desserts were isolated to holidays and vacations, and were absolutely never chocolate based (most of my favorite bars have a thick layer of chocolate). Vacations were a free-for-all, and I recall eating ice cream for lunch and/or refrigerated cookie dough for dinner on several vacations with my mom as a child. Holidays always consisted of pie – both apple and pumpkin. My mom would always ask if we wanted whipped or ice cream, and it wasn’t until I became an adult that I developed the boldness to ask for both. I didn’t realize that this was all semi-abnormal until I was in my early 20’s, when I realized most other families offered dessert after dinner every night. Maybe this is why I have such an affinity for baking and sweets.

My mom loves to bake cookies, as we discovered here, but never baked much of anything else. Grandma, on the other hand, apparently baked quite a bit when she was younger. I discovered several years ago that my grandma used to make cinnamon rolls regularly when my mom was a child. Mom said that the kids would often fight over who would eat the last bite of dough that wasn’t big enough to be baked with the rest of the rolls. I made cinnamon rolls once in my life, and it was about 5 years ago. The whole thing was so time consuming and full of steps that it was the last time I ever attempted it. When I mentioned how difficult they were to my grandma, she laughed and said that she made them all the time for her children because they were so easy. Now I’m wondering if maybe I could learn a little patience and perhaps try it again. If she can do it with 14 children running around, I could certainly do it with one cat and one monster of a kitten at my feet.

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But that’s a blog post for another time. This week I made cheesy potatoes. They were something my grandma made for most occasions, and a staple of the Midwestern diet. They were even served with the lunch buffet after her funeral, which then ended with a huge variety of ice cream treats (her very favorite). This isn’t her recipe, as I don’t actually have her recipe, but it was found in the Waunakee, Wisconsin cookbook that I was given for my wedding many years ago, so I figured it was close enough. These are simple, hearty, and creamy – a true comfort food that will stick to your ribs and keep you warm during a cold winter. This week was the perfect week to make them, as it has been unseasonably cold here in Minneapolis, sometimes only making it up to 25 degrees during the day. I’m enjoying the leftovers more than anything, since they are excellent at all times of the day. I’ve been eating them with my eggs for breakfast a lot. Because of my association with cheesy potatoes, they make every meal feel like a special occasion.

We all remember and honor loved ones in different ways. For me, it’s food. Do any of you have recipes that help you feel close to your grandma? If so, I’d love to hear about it in the comments.

 

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6 medium potatoes, peeled and thinly sliced

1/2 small onion, diced

1 can cream of mushroom soup (the recipe called for cream of chicken)

2 cups milk

1/2 cup cheddar cheese, shredded

1/2 stick butter

Salt and pepper to taste

Preheat oven to 350 degrees.

In a medium sauce pan over medium heat, melt butter. Add diced onion and saute until translucent. Add remaining ingredients and bring to a boil. Reduce to simmer for 2-4 minutes. Pour into a 9×13 glass baking dish, or whatever you have. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes, or until the top browns slightly. Serve with anything you like – eggs, meat, veggies. Or maybe just eat a bowl of this and call it a meal. You do you.

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Bourdain discovered his love of butter this week.

 

*Cheers to you, Grandma. There’s not a single swear in this whole post.*

broccoli · brunch · comfort food · dinner · easy · gluten free · healthy · mushrooms · potatoes · sides · vegan · Vegetables · vegetarian · veggies · Wrestling · Yummy

Lemon and Dill Roasted Fingerling Potatoes

So I went to a wrestling match the other day. It was at Bauhaus Brewery in Minneapolis. I don’t really do beer, but was in a drinkin’ mood, so I downed 2 within the first 30 minutes. I mean, if I’m watching “wrassling,” as T calls it, I better be hammered. HAMMERED.

I’m 5’5 and T is 6’3, but I matched that fucker beer for beer.

Have y’all ever been to a wrestling match? Now, I don’t mean proper wrestling as a sport. I mean “wrassling” as a performance (think WWE). It is a weird hodgepodge of humans that enjoy this shit. Now, don’t get me wrong, it is fucking entertaining.  But some of these people are obsessed. And their excitement is contagious. I mean, fuck, towards the end of the show I was full on meowing with the performer… complete with making my hand into a claw and “scratching” the air in front of me (he had a cat theme going, so I was on board). I mean, honestly, get a few drinks into me and I can get excited about anything.

They only had one women’s match, which is a bunch of bullshit. At least the women they chose were badasses. I was rooting for the shorter, plainer looking girl, because, I mean… obviously. But then the traditionally “hot” girl started putting all this crazy lipstick around the outside of her lips and acting full-on INSANE, and I was like, “Murder that little plain bitch!!!”

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I mean… LOOK AT HER.

Also, wrestlers are fucking HOT. Most of the dudes that performed were beefy as fuck. We made our rounds at the end of the show to meet all the wrestlers. I don’t know why (beer), but T insisted I be photographed with everyone (because beer). He kept telling them how excited I was to be at my first show, so they were all super sweet to our drunk asses.

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T was about to take the picture when he stopped everything and said, “Hold on… hold on… Something’s not right…” I honestly thought something was wrong with his phone or something. But then he said, “Hey man, do you think you could take your shirt off for her?” And that’s when I knew I was in love.

There was one guy that acquired some sort of head wound during his match, and it caused blood to pour down his face. You better believe that fucker left the dried blood all over his face for the rest of the night. I’m sure it was for dramatic effect… and photo ops. I fell for it. Obvi.

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This was literally 2+ hours after that head injury. No one could get him a towel?

My only complaint was that this event was held on a Sunday. I mean, why? WHY? I was hungover at work the next day, which is the fucking worst.

We have tickets for another wrestling performance next month, and I’m fucking psyched. Who knew?

We like to contradict stereotypes, so we watch wrestling and shop at the farmer’s market. That’s where we got these delicious little fingerling potatoes. They make everything feel a little fancy, and they’re easy to make.

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Roasted Fingerling Potatoes

2ish pounds Fingerling potatoes, washed and sliced in half

1 head broccoli, cut into florets

As many mushrooms as you want (I used around 8oz, but wanted more)

Juice from 1/2 lemon (or about 2 tablespoons)

Garlic powder

Salt and pepper

Olive oil

Fresh dill (optional)

Preheat oven to 400. Bring a pot of water to boil and add in the potatoes. Boil for about 10 minutes (just to start the cooking process). We don’t need them to be cooked all the way, but want to cut down on roasting time. After 10 minutes, drain and rinse potatoes and dump into a large mixing bowl. Add in the broccoli and mushrooms. Drizzle with olive oil and lemon. Toss with a sprinkle of garlic powder, lots of salt, and a bit of pepper. Make sure it’s all mixed well before spreading onto a baking sheet. Bake for 30-40 minutes, stirring things around halfway through. Once done, top with a bunch of fresh chopped dill. Serve with whatever you like! I serve everything with an egg. Sometimes I add some green beans, too.

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LOL

comfort food · dinner · easy · gravy · Holiday recipes · lunch · mushrooms · potatoes · quick · Sauces · sides · thanksgiving · vegetarian · Yummy

Mushroom Herb Gravy and Car Shopping

Holy fuck you guys. I bought a new car just in the nick of time. It’s a fucking winter wonderland out there, and I am fully prepared with a car that has working heat (and a fully functional engine that doesn’t threaten to stop at any given moment). Hallelujah!

I bought a purple Honda Fit, and promptly named her Vivian (“Viv” for short). She and I are in love and plan to live a long and happy life together.

Car shopping is the literal worst. I went to several used car dealerships (I mean, who the fuck is out there buying new cars, and do they also have a room full of money in which they swim?), some of which were 40+ minutes away (that’s a long drive in a car that may or may not die without warning). There was one I found online that had several cars in my price range and also had good Yelp reviews. Perfect. I’m ready and I know what I fucking want. Let’s do this.

I pull up to these two wooden shacks. There’s a small sign that says the name of the dealership, and I can see a bunch of cars parked in a huge dirt parking lot behind them. So I walk into one of the buildings and see several people working at desks. No one offers to help me. After standing around with a look of bewilderment on my face, I finally interrupt one of them, a young woman with fake nails and purple highlights, to ask if someone could help me find a car. She tells me to just walk out to the parking lot – there are salesmen out there. Fantastic. As I walk towards the cars, the wind picks up, blowing dirt and sand into my face. I power on. Once I reach what looks to be a wasteland of damaged vehicles, I scan the area. There is no one out there that looks anything like a salesman. There are two couples looking at cars, one of which is asking questions of a man in dirty jeans and a hooded sweatshirt that is driving around in a golf cart. Dirty jeans. Hooded sweatshirt. A GOLF CART.

Am I at a house party in the country? What is happening here?

Dirty jeans man is, in fact, an employee. And he’s not alone! He helps direct me to a second dirty jeans man with his very own golf cart as well. Perfect. Drive me around this piece of shit lot and find me a car that isn’t covered in hail damage. K. Thanks.

Dirty jeans man #2 proceeds to tell me (while he takes me for a golf cart ride) that all the cars on the lot are salvaged. Most of them were purchased at auction and are from floods. Wonderful. He also takes me back to the office with rude purple highlights lady and tells me that I have to look through this huge book that lists all the cars on the lot. Once I find one I like, I should then find a dirty jeans man to drive me (in the golf cart) to said car.

I did not buy a car from them.

Since I was in the area, I opted to check out another dealership. This one only had one employee that I could see. He was a gruff old man that was also poorly dressed. When I walked into the lobby, he was in an office off to the side helping someone else. As that costumer left, he yelled, “Come in,” as though I was a misbehaving child being called into the principal’s office. I tentatively sat down and stated that I was looking for a used car. He asked what I was looking for specifically. I confidently stated, “Honda Civic or Fit with under 130,000 miles for less than $5,000.” At this point I already had my eye on Viv, but wanted to shop around. He let out a chuckle and condescendingly stated, “Oh, honey. You’re not gonna find nothin’ like that. Not for that price.”

I stood up and said, “I already have! But great! Thanks!”

It was a 30 second interaction. I’m proud of myself for not murdering anyone.

The whole thing ended with me getting a very fair deal on Craigslist from an older couple that was just fucking lovely. They also wore clean jeans, which is nice.

I made this gravy for Thanksgiving and it was a hit (with me and one other person, but we have good taste). It’s cold as fuck outside, and that means it’s goddamn gravy season. Am I right?! So throw this together in 20 minutes to help warm up your insides.

 

Mushroom Herb Gravy

8 oz white button mushrooms, thinly sliced

3 tablespoons butter or oil

2 cloves garlic, minced

3 tablespoons flour

2 cups veggie broth

1 sprig rosemary

1 tablespoon sage (minced fresh or dried)

Salt and pepper

Melt butter in a large skillet over medium heat. Add the mushrooms and saute for about 5 minutes, stirring occasionally. Add the garlic plus salt and pepper and cook for another minute or two. Make sure the moisture from the mushrooms has completely evaporated. Sprinkle in the flour and stir to combine. While frequently stirring, allow mixture to cook for another 3-4 minutes. Let the flour toast slightly, turning a golden brown. Whisk in the broth, making sure to fully incorporate it with the flour (no lumps!). Throw in the rosemary (whole) and the sage. Stir well and allow to simmer for 7-10 minutes, or until desired consistency. Remove sprig of rosemary.

Pour that shit on everything. I scooped it onto some fried potatoes, wilted Swiss charge, and then topped it with an egg (see below).

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comfort food · easy · Holiday recipes · potluck food · sides · Stuffing · thanksgiving · vegetarian · Yummy

Vegetarian Stuffing

I spent my Thanksgiving watching the parade, drinking champagne, playing Sorry, drinking more champagne, cooking awesome food, eating awesome food, and oh, did I mention drinking champagne? And then we ended it with cake! Best. Day. Ever.

And I fucking cooked Thanksgiving dinner. I mean, minus the turkey, obviously. But still! It was a success. And this recipe from Buzzfeed was shockingly easy and delicious. We were originally planning on making stuffing from a box, but fuck that shit. For some reason, I was under the impression that stuffing is complicated to make. Not the case! It’s basically savory bread pudding. Why didn’t I realize this?

I know that looks like meat, but it’s actually vegan Korean BBQ “ribs.” I was feelin’ fancy, so I picked some up at the Herbivorous Butcher for fucking $12.99/lb. FML.

I am a carb lover at heart. When I was a child, I would routinely eat an entire sleeve of Toasteds crackers and then lie about it (I especially loved them slathered in easy cheese, but try not to judge me). It comes as no surprise that stuffing is my very favorite Thanksgiving food. I usually eat it for breakfast the next day (or several days), which always appalled my sister. Since I love bread so much, and because I didn’t actually know what I was doing, I ripped the bread into somewhat large chunks for this recipe. You don’t have to do that, but you’re missing out if you don’t. The larger chunks held onto SO much flavor without becoming mushy. It was chewy and comforting, just like stuffing should be, but I ended up having to individually spear some of the bread pieces with my fork, having to bite off half of it at a time. This is not a bad problem to have, and I still highly recommend the larger chunks. Especially for dipping them into your eggs in the morning when all you want for breakfast is stuffing, but you figure you better add an egg to it to make it “real” breakfast! I also added cooked spinach and Swiss chard to it, because I figured I needed a vegetable, too. See? You can make stuffing for breakfast seem completely balanced and normal.

Side note: Turns out I hate cranberry sauce. I mean, what is it’s point? To make literally everything on the plate tart and fruity? WHY? I just want to add it to a peanut butter sandwich and move on with my life. Stop trying to taint my food, cranberry sauce. Fuck.

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Vegetarian Stuffing (originally a Buzzfeed recipe, which shocked me)

1 loaf crusty, white bread

4 stalks celery, diced

1 large onion, diced

6 tablespoons butter

2 cloves garlic, minced

1 tablespoon rosemary, minced

2 tablespoons fresh sage, minced

2 eggs

2 1/2 cups veggie broth

Salt and pepper

Tear the bread up into smallish (bite-sized) chunks and spread out on a baking sheet. Let it sit out for at least 6 hours (or overnight) until it becomes stale (this way it won’t turn to mush when we add all the other good stuff). If it’s time to start cooking, and you realize you forgot to dry out the bread, that’s okay! Just throw it in the oven at 325 degrees for about 30 minutes, tossing occasionally.

Melt butter in a large skillet over medium heat. Throw in the celery and onion (plus a little salt and pepper) and cook, stirring occasionally, until the onions are translucent (about 5 minutes). Add the garlic, sage, and rosemary and continue to cook for an additional few minutes, stirring frequently. In another bowl, whisk the eggs with a big splash of the broth. We need to slowly bring the eggs up to the correct temperature, so they don’t scramble when added to the mixture. Whisk them well with a bit of broth, then add a bit more, eventually adding all of the broth little by little. If your broth is low sodium, add a little salt and pepper here. If not, just add a little black pepper. Place the dried bread into a large mixing bowl, and pour all other ingredients over the top. Mix well, making sure all the bread gets coated. Buzzfeed says to be “gentle but firm,” which is fucking perfect. Isn’t that just great advice for everything in life?

Throw all that shit into a 9×13 baking dish. Cover with foil. Bake for 30ish minutes at 425 before uncovering. Then bake for another 15 minutes until it gets golden brown. This serves about 6, but is super fucking delicious, so maybe only 4. If you didn’t share it with anyone, and made it on a random Wednesday in May, I would 100% understand.

dinner · easy · gluten free · healthy · lunch · mushrooms · quick · salad · sides · vegan · Vegetables · vegetarian

Roasted Mushroom Arugula Salad and a Bruised Ego

Hannah and I decided to try the adult version of paint by numbers. Did y’all know this was a thing? I fucking didn’t. But it showed up on Hannah’s Facebook newsfeed with a timelapse video of someone completing a whole painting in like a minute. It looked like a fucking masterpiece, and we were convinced. I have a fucking art degree – this’ll be a breeze. Right?

Wrong.

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It’s an elephant. Can’t you tell?

I couldn’t even finish filling in all the #1 spots. And this took me two and a half hours. To make matters worse, sitting for that long was fucking painful. Why? Because my klutzy ass fell down the stairs the other day. It would be funny, except I landed directly on my tailbone… and then bounced down another 4 stairs. Fuuuuuck. That shit hurt both my ass and my ego. Luckily, there was no one around to witness it. And I was able to get up quickly enough to avoid curious neighbors peeking out their doors, wondering what in the fuck crash landed into their apartment building. Nothing to look at here – just a chubby girl. Please look away.

I’m literally traveling to Hawaii today, which means my sore ass will be on a plane for 8ish hours. And I always pick a window seat because I want something to lean against, and I hate people. This means I’ll have to make 2 other people move for me to relieve the pressure on my ass. Sigh.

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I made this salad as a side dish from a Hello Fresh recipe a few weeks ago. It was paired with a brie grilled cheese. I just scooped the salad right into the center of that sandwich. It was fucking brilliant. Try it out. Pro tip: To save time, you could just saute mushrooms, but you can’t do as many at once.

Roasted Mushroom Arugula Salad

8-10 button or crimini mushrooms, sliced

1 large handful arugula

2-3 teaspoons Balsamic vinegar

Juice from one wedge of lemon

Olive oil

Salt and pepper

1 tablespoon fresh Rosemary, minced

Preheat oven to 400 degrees. Toss the mushrooms with a heavy drizzle of olive oil and salt and pepper. Spread out onto a baking sheet and sprinkle with the Rosemary. Bake for 15-20 minutes, stirring once halfway through. Place the arugula into a medium mixing bowl. Top with the roasted mushrooms. Drizzle with the Balsamic, olive oil, and lemon juice. Add and little salt and pepper and toss to coat everything. Serve right away with a grilled cheese – shoveling all that green goodness into the sandwich.

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This is after another hour of painting.

corn · easy · gluten free · potluck food · quick · sides · snacks · Vegetables · vegetarian · veggies

Mexican Corn Dip

You ever drink so much that you end up knee deep in mud?

No? Just me? Fantastic.

Apparently you’re supposed to pay attention to where you’re walking in the woods when coming upon a river. I mean, I thought I was paying attention. Clearly, that was false. My boss had to pull me out of the mud, breaking my flip flop in the process. Since those were the only shoes I brought with me for the weekend trip, I had to wear his shoes home.

I’m not good with moderation (or boundaries). I am, however, working on it.

Most companies host a tasteful party once a year, and maybe throw in a few team building exercises. At my work, we like to get hammered and wander through the woods together. It’s how we bond.

I was actually planning on not drinking much this year. But then I showed up to my boss’s house and immediately starting downing pineapple mojitos (thanks, Stacy!). Before I knew what was happening, I was sinking into mud, running around in the river, trying bear meat for the first time, voicing any little thought that crossed my mind, and being an all-around obnoxious drunk person. Suddenly it was early morning, and I was waking up to the sound of dogs walking around, the taste of death on my tongue, and a feeling of regret in the pit of my stomach. #storyofmylife

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But I did make this fucking scrumptious Mexican corn dip to share. I discovered the stuff at a dog’s birthday party the week before. Yes, a dog’s birthday party. He was turning 15 and spent the afternoon getting table scraps and eating ice cream straight out of the container (sounds like every single night I’ve spent white girl wasted). There were cupcakes with frosted swirls of poop on them. It was amazing. I got a little drunk there as well, and went to town on this corn dip that someone brought, after yelling at him for topping it with cilantro (I mean, how dare he? Didn’t he know I was the only one that mattered at this party?). Drunk Kelsey can be kind of a bitch.

After berating him for using cilantro, I also chimed in with, “Have you ever had Mexican style corn with the mayo and cheese? You know, they sell it on the street sometimes? This tastes just like that!” as if this was a revolutionary idea he couldn’t possibly understand. He responded with, “Yeah, that was the idea,” and proceeded to graciously give me the recipe. (He was actually really nice and patient with me.)

OMG, is this what it feels like to mansplain something? I’ve never been on the other end of it before.

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Mexican Corn Dip

4 cups corn kernels (fresh, frozen, or canned)

1 or 2 jalapenos, diced

3 tablespoons mayo

2 tablespoons shredded parmesan, plus extra to sprinkle on top

Juice from 1/2 lime

1/2 teaspoon chili powder

Olive oil

Salt and pepper

Drizzle some olive oil into a skillet and put it at medium-high heat. Throw in the corn and jalapenos. Cook for 8-10 minutes, stirring occasionally, until cooked threw and slightly browned. Pour the corn/jalapeno mixture into a mixing bowl with all the other ingredients. Scoop into a shallow serving dish and top with a little extra parmesan and chili powder. Serve with tortilla chips.

If you made it ahead of time and are just pulling it out of the fridge, bake it at 350 degree for 20 minutes, then top with cheese and chili powder before serving.

Side note: These pictures are shitty because I was drunk. *insert shrugging emoji*

Cheese · dinner · easy · gluten free · healthy · lunch · quick · sides · Vegetables · vegetarian · veggies

Zucchini Corn Salad and Saying Yes

I booked another trip to Hawaii. It feels indulgent and grandiose, but I don’t care. I’m allowed. As my luminescent (yes, that is the right word) yoga teacher (and friend) reminded me… I’m allowed to say yes. To life. To love. To adventure. To the things that feed my soul. So here I am… saying yes to the impractical. The lavish. The extravagant.

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Sometimes I feel guilt around going for the things I want. Sometimes my anxiety chimes in and says, “Who do you think you are? You don’t get to do this. You’re not special.” But then I remember that it isn’t about being special. It’s about being alive. I exist, therefore I matter. And I don’t have to make decisions based on anyone else’s ideas of what I should or shouldn’t be doing with my life.

As my therapist so adequately put it… I want “all the good stuff.” There’s nothing wrong with that. So many people think they don’t deserve it, or that they’re not enough. I thought that for years. Fuck that. We all deserve the good stuff. Go get yours and hold on tight.

Plans for my Hawaiian vacation coming up in 3 short months: Spending lots of time with both Cortney and the guy (Cortney keeps referring to “joint custody” and “co-parenting,” which fucking kills me), swimming in the mermaid caves, hiking to the tide pools, eating the most delectable pork sandwich in the world (don’t judge me), mochi every damn day, rocking chair sitting, epic conversations, sunrises and sunsets at the beach, and just all around fucking enjoying myself.

I made this salad several weeks ago when I just wanted something quick, healthy, and cheap. The only ingredients I had to buy were the zucchini and corn – everything else was already in my kitchen. After making this, I definitely thought to myself, “Fuck. This is going to taste like crunchy water,” and immediately planned to order a pizza afterwards. It was shockingly delicious and satisfying, though! Who knew? Add this to your weekly recipe repertoire, especially in the summer. It’s hot as hell outside, and we could all use a break from the stove and oven. It’s also nice to take a break from ordering delivery or take out, mostly because I hate putting on pants. Fuck pants. Why can’t I answer the door in my underwear?

Zucchini Corn Salad

1 zucchini, peeled thin with a vegetable peeler

1 ear of corn (cut the corn off the cob)

1 small tomato, chopped

Goat cheese

A handful of pine nuts, toasted (Not sure how to do that? Check it out here.)

A handful of basil, chopped or torn

Salt and pepper

Red pepper flakes

 

Lemon-Basil Vinaigrette

1/2 cup olive oil

Juice from 1/2 of a lemon

1 tablespoon basil, thinly sliced

1 teaspoon dijon mustard

Salt and pepper

 

For the vinaigrette:

Mix all that shit together in a mason jar and shake well. Done. Nailed it. Good job.

For the salad:

Place a handful of the zucchini strips into a large, shallow bowl. Add as much corn as you’d like (I used about half), along with the tomato. Toss with a couple tablespoons of the vinaigrette and top with salt and pepper, red pepper flakes, pine nuts, torn basil, and goat cheese. As with anything else I recommend eating, do so without pants. Pants are prisons.

Side note: The photos are about to get SO MUCH BETTER. I got a new phone (Google Pixel), and the camera on it is fucking magic.