I hope you all had a wonderful long weekend. I’m having a difficult time wrapping my head around the fact that this is the last week of May; the months are whizzing by and exactly two weeks from today I’ll officially be on summer break.
Or maybe I should say summer “break” because I’ll be hard at work on the blog and the book with a very tight schedule. I’ll be photographing the bulk of the recipes this summer while also finishing up (maybe? I hope) testing. My goal — kitchen twine crossed — is to have the majority of recipes ready to go by the time I return to work in the fall. That way, I’ll be able to focus on putting my fingers to the keyboard for the written portions of the book. This means I’ll be photographing 2 to 3 recipes each and every weekday of the summer for the book. Just the thought makes me both excited and anxious. I have a feeling I’ll be summoning you all for a bit of support throughout the whirlwind of shutter-snapping.
- 2 poblano peppers
- 3 ears of fresh sweet corn, shucked
- 1 cup cherry tomatoes, diced
- 1 medium firm-ripe avocado, pitted, peeled, and cubed
- ½ cup finely-diced red onion
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh lime juice
- sea salt, to taste