a food journal
So, today’s recipe is a hybrid. Of so many things. On so many levels.
It’s no secret by now that I love my summer corn. I buy it by the dozen from our local farm weekly, and we always go through it all. I also talk about it on this blog incessantly. So bear with me while I get into it once more….
Today’s recipe can be classified as food I never eat.
What do I mean by that? Well, when it comes to lentils, I almost exclusively eat them in soups and stews (see here and here and here). I rarely eat them in any other capacity, let alone in cold salad form. And I don’t know why! Because I love them….
You guys, I’m still in denial. Denial that it is mid November and Thanksgiving is just over a week away.
Last week, when I shared these insanely fantastic baked apples (which you TOTALLY need to make ASAP by the way), I touched on how I feel about how fast time is going these days. Like, wasn’t it JUST Labor Day?! How is it Thanksgiving already?! Wasn’t my baby JUST born? How is he almost 14 months already?! Ugh. So many feeeeeelings….
