Yesterday I took the kids for our weekly visit to the local farmer's market and we totally loaded up...kale, Jersey corn, heirloom tomatoes, herbs, peaches, garlic, peppers, carrots, etc. I can't help myself once I'm there, if it's bright, colorful and fresh, I'm going to buy it. I made a salad for lunch with some peaches and the baby lettuces I bought, tossed it with some feta and pignolis...oh my god, I even impressed myself.


In the afternoon I finally let Avy bake some cupcakes that she had been begging to make all week. She's totally obsessed with the show DC Cupcakes so her cupcakes were inspired by the uniforms and branding of Georgetown Cupcakes. The Big Guy said they were the best cupcakes he's ever eaten and I'm not gonna lie, she baked them to perfection...like a cloud of chocolate. Good job Avy!


Once she cleaned up I had to figure out what to make for dinner...I decided no one would whine about chicken tacos and I wanted to make a corn salad to go with it.  I'm totally going to pat myself on the back...it was amazing. See below for the recipe...



what you need:

1 large heirloom tomato

2 earns cooked corn, grilled or steamed

1 teaspoon chopped jalepeno

1 lime

 1 clove of garlic

half a small onion

olive oil

handful of cilantro

handful of flat leaf parsley

salt and pepper


I minced the garlic, diced the white onion, jalepeno and tomato and chopped the herbs...mixed everything with the juice of one lime and a tablespoon or so of olive oil. I took all the corn off the cob and added it to the salad, finished it with salt and pepper and refrigerated it until dinner. Enjoy!