Fresh Corn Salad with Cilantro Lime Dressing

As promised, I was able to get back into the kitchen today. I’ve had this sweet corn from the farmer’s market hanging out in the fridge for a little while now, I figured it was time to use or lose it. 

I started by stripping all the corn off the cob because.. well, I hate corn on the cob. It gets in the teeth, and yeah.. That’s enough, right?




This one was simple.


4 cobs of corn, de-cobbed
2 limes, juiced
1 tsp sugar
1 tbsp minced cilantro
3 tbsp olive oil
salt and pepper to taste

Mix everything except the corn together in a bowl or measuring cup. Whisk thoroughly to combine.

Mix into corn. 

See.. I said it was easy!


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Sorry for the brief hiatus. The last few days have been super crummy. My car was stolen, and I’ve been running around trying to take care of all of the repercussions from that. Tomorrow, expect something awesome. Or at least edible.  😉

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Mediterranean Cous Cous Salad

After a long day of running errands and being generally awesome, I decided that a light dinner was in order… mostly because I was tired and didn’t feel like doing anything ultra fancy.

Confluent Boyfriend and I took a trip to the grocery store where I proceeded to buy what can only be described as a butt ton of vegetables… I was going to do a ratatouille, but when I finally ambled into the kitchen, I gravitated toward the goat cheese.. which is very UN-ratatouille like.

Tons of crisp, tasty veg

Tons of crisp, tasty veg

1 cup cous cous
1 and 1/4 cup water
1/4 cup + 1 tbsp olive oil
1/4 cup balsamic vinegar
1 medium cucumber, diced
2 cloves garlic, minced
10-12 mushrooms, diced
10-12 cherry tomatoes, halved
1 tbsp fresh oregano, chopped
2 oz goat cheese, crumbled

  1. Pour water and 1 tbsp olive oil into a medium sauce pan and bring to a boil
  2. Once at a boil, add cous cous, remove from heat, and cover
  3. Add remaining olive oil, garlic, oregano and vinegar to a bowl. Whisk thoroughly.
  4. Once cous cous has soaked for approximately 10 minutes, fluff
  5. Add vegetables, dressing and cheese
mediterranean cous cous salad

The final product.

Posted in Cooking, examiner, Food, Organic, Vegetarian | Tagged , , , , , | 2 Comments

Mise en Place: Sara Moulton, I respectfully disagree

I was playing on the interwebs recently and ran across a post on Sara Moulton’s blog about mise en place. Now, I wasn’t always a subscriber to the whole concept of prepping ingredients. In my early cooking days, I was more a ‘lets wing it, shall we?’ kind of gal.

As I experiment with more difficult concepts.. cheese making, meat curing, indian cuisines.. or with things that require fast cooking, or baking… the more I have come to rely heavily on the process.

My love affair with prepping and measuring

My love affair with prepping and measuring

In her blog she describes her process for a specific recipe.. how she will turn the pan on, add the oil, chop the onion, etc. My contention when I read this is that she probably has pretty good knife skills. Mine? Not BAD, but definitely not on par with the culinary trained. For her to, as a blanket, say that mise en place is kind of worthless does a disservice to the burgeoning home cook.

Will someone who can barely (or even just adequately) use a knife be able to peel and dice an onion, and two cloves of garlic before the oil over medium heat turns into a raging inferno?? Probably not.

Some of the commenters talk about the kitchen being a well timed symphony.. but this is a false analogy as well. It’s not like the violinists start playing when they trot in the door. They sit down, take their instruments and music out.. it’s a PROCESS.

I can definitely get behind each person having their own style and preference, but .. I prefer a pace in my kitchen that isn’t frenetic. If I ‘waste’ 10 minutes cutting and portioning items, then I can have a nice cooking experience in which I don’t run around like a maniac.

But hey, that’s just my two cents.

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Nectarines in a Balsamic Glaze: Inspiration from Adversity

The other day I was getting ready for work.. packing up my lunch as per usual. I decided on a salad with cherry tomatoes, cheddar, greens, and a balsamic dressing. I threw a nectarine into the box for good measure, and out the door I went.

At lunch time, after a rather mundane day, I opened my lunch box to find that disaster had indeed befallen my salad. The lid popped off, dressing exploding everywhere.. including on my nectarine. I tried to clean everything up a bit and salvage lunch, but .. well there was really no saving it because the nectarine was a bit smashed and covered in salad dressing. The salad was kind of demolished, so I ate what I could of it, and settled on the nectarine.

Talk about serendipitous! It turns out that balsamic on an over ripened nectarine is actually REALLY FREAKING GOOD!

Thus inspiring my delicious dessert:

Roasted Nectarine with Balsamic Glaze

This is my magnificent finished product. I will give you two a moment alone, if you’d like…

Please click through for the amazing recipe.

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I am a paid writer!@##%$*^@

The articles that I wrote over the weekend were apparently enough to solidify my position at Examiner. I am now officially eligible to get paid for my work. Now, when I say ‘get paid’.. what I really mean is ‘get 10 bucks every so often’… but realistically, I’m not doing it for the money. I am doing it because it’s kind of amazing to know that I will get paid because people are reading my writing, recipes, and thoughts.

Deep Thoughts logo

Did I always want to be a writer? Not really. I didn’t really even start my blog because I necessarily wanted others to read my writing. I started so I could chronicle my food adventures. The enjoyment of the writing came later. Every so often I would go back and read some of my entries and think, ‘I don’t remember thinking that or writing it.. but that’s pretty hilarious.’

I have toyed with the idea of writing a book, but always end up veto’ing it because I don’t feel like I have the imagination to write fiction. My closed little mind didn’t even consider non-fiction. I ended up on the examiner site one day reading an article and realized.. ‘Hey. I can do this. Probably pretty well.’

So, we’ll see how it goes.

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Farmers Market Finds

This weekend has been super busy for me. I’ve been writing up a storm for the examiner, as evidenced by:

So, check them out and subscribe, please. 😀

Enough cross posting and hawking my own wares. Down to the food stuff.

As shown above, I made a quick trip to the farmers market for some seasonal deliciousness. I found a bounty of wonderful items. My favorite, and the subject of tonight’s post: Squash Blossoms.

Deep fried squash blossoms

Deep fried squash blossoms

I combined 1 cup rice flour with 3/4 cups water. I dredged then shallow fried them in oil at 375 degrees until golden. Once out of the oil, I seasoned vigorously.

It was quick and easy. Altogether tasty.

Tomorrow, details of my continuing mushroom addiction.

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It’s official, folks!! I am published. Read it, love it, subscribe to it!

Apologies for cross posts but I just can’t help myself. Heehee!!

Posted in Bar Food, Comfort Food, Cooking, Food, Other People's Recipes | Tagged , , , , , | 3 Comments

Deconstructed Snow Roll

As I wrap up the tail end of my first week back on the job, I am still dragging a bit. Last night I was faced with the epic feat of making two meals. The Confluent Boyfriend wanted Nanette Sauce over pork chops for his birthday, which was Tuesday but I was still broken then. And I don’t eat pork chops, so I decided I pan fry the chops, and make the sauce when he got in. I started to work on my dinner.


I first broiled a couple tilapia fillets until crispy, then topped with softened cream cheese that I combined with a teaspoon of wasabi. I doctored up some sushi rice, added some minced nori into it, and sliced the avocado. It was a prep time of under 30 minutes, thank god.

For the Nanette (which I have posted many times) it couldn’t be simpler. Pan fry pork chops until cooked through and pretty. Evacuate chops, add 3/4 cup heavy cream to deglaze. Add a tablespoon each of tomato paste and Dijon. Season to taste.

I was a culinary rock star last night.. Which is why I waited til this morning to post about it.


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I didn’t go AWOL, I promise.

It’s been a couple of days. I just started work this week. Both jobs. (Yay fun!). In addition, I have been having back issues, which make standing and cooking craptastic. Enough whining now. To the meal.

Tonight’s feast consisted of scallops in a lemon butter sauce over pasta. Yum, right?!

I started with 3/4 lb bay scallops. Why the small ones? Cost, of course. Anyway.. The scallops. I sautéed them in two lemons juiced and …. Well we will just say it was an obscene amount of butter. Seasoned to taste.

Add a little Parmesan cheese and pasta. Viola. 20 minute meal.


Posted in Bad Food That Tastes Great, Comfort Food, Cooking, Food, Italian Food, Organic, Putzing in the kitchen | Tagged , , , , , , , | Leave a comment