…And just like that I’m into Week 3 of Graduate School.
It feels like only yesterday that I was nervously awaiting my acceptance letter and really committing to changing the path my life was taking.
Right now it feels like life is moving at a million miles an hour. I can already feel the constant exhaustion setting in, trying to jumble the roles of full time student, full time employee, as well as training for a half marathon, continuing my karate practice so I can test for black belt in June, having a husband, feeding said husband (and myself) and finding time to pet my cat. And maybe spending time with friends.
Sleep? Sleep is OVER.RATED.
Want to know what is NOT over rated? Corn. Corn that I continually seem to get in my CSA. Please, more corn. Then it will feel like it is still mid July and NOT almost October.
I made this corn salsa for a 50th birthday party for one of my husband’s uncle. It was creamy and delicious. At one point, I grabbed a tortilla chip and dunked it into the dip, a woman next to me said “That dip is so good!” I responded by saying thank you and she told me she didn’t realize that I had made it and was just commenting on how awesome it was.
So yeah, believe me when I tell you this is pretty awesome. Make this salsa if you are still holding desperately onto summer and still refuse to wear tights even though you have goosebumps covering your legs. Make this salsa if you are a half dazed graduate student that can barely string two sentences together by the end of the day but can still manage to throw lots of ingredients into a bowl and stir. Make this salsa if you like corn. And if you don’t, well, that’s your loss.
- 1 15oz can black beans
- 3 ears of corn, kernels removed
- 3 medium tomatoes, sliced and chopped
- 3 scallions, sliced thinly
- half bunch cilantro, chopped roughly (about 1/2 cups)
- Juice from 2 limes
- 1 clove garlic, minced
- 1 small jalepeno, seeded and chopped
- 2 slightly under ripe avocados, chopped
- salt and pepper to taste