Have been on the upswing ever since a surprise cheer-up visit from my BFF a few weekends ago! Is there anything more therapeutic than laughs like this?!
SO happy to be back to the blog and even happier to see temperatures north of 50 in our local forecast!
We were so excited, in fact, that we hosted a "cookout" last night to celebrate the balmy 55 degrees that graced Syracuse. Meaning, the food was cooked outside. We were inside in sweaters. But it's progress!
Even though we had to eat inside, I thought the heat wave at least called for a spring table.
Phil thought it called for Rumchata cocktails. Can't disagree there.
I have a pretty strict policy about not cooking on Fridays, and Phil and AJ were off so they picked up the reins. The results were fab! Why does food always taste better when you're not the one cooking it?
Here's what was on their menu:
- A Porterhouse to share, cooked with Phil's trademark method
- Mac salad:
- Phil's childhood comfort food, this is a simple formula: a pound of elbows, tomatoes, cucumbers, a dozen hard boiled eggs, lots of smoked paprika, and Miracle Whip. Phil insists it must be Miracle Whip, not mayo. A sure sign of warm weather is this salad in my refrigerator.
- Corn on the cob with chipotle lime butter
- This was our group effort. When we decided on the faux "cookout" Friday, corn came to mind. Of course, it's far from being in season. We figured if we slathered it in enough butter and cheese, we could make it work. This turned out to be true, although the recipe will be even more delicious once it's in full season. Find the recipe below.
The whole evening was just what the doctor ordered for beating the winter blues. Icing on the cake (literally) were the "Blueberry Surprise" cupcakes that MacKenzie brought over - she is quite the little cupcake expert.
And we ended with a rousing battle of Cards Against Humanity. That game is truly something else! Find time to play it if you haven't.
If a night like that can't lift your March spirits, nothing can! I woke up still smiling this morning.
Bye for now....but promise to be back soon, and regularly!
Mexican Style Corn with Chipotle Lime Butter
Corn on the cob, grilled in husk
(^Note: With corn on the cob not in season, we had to improvise and boil the corn, then quickly throw on grill to char. A decent substitute, but in husk is best!)
1 cup of Cotija cheese, shredded to a dust (per AJ)
For the butter:
One stick butter, softened to room temperature
1 tablespoon of the sauce from a can of chipotle peppers in adobo
Juice of one lime
Blend all ingredients for the butter in a food processor.
Grill the corn until charred on the outside. Coat each ear with the butter mixture and dust with Cotija cheese. Enjoy!