It has been a busy summer for the Hayes-Bohs, as we prepare to send one family member off to college while also arranging for the purchase of a second home, a small retreat near the sea. We have not managed to maintain any thing like the weekly pace of new recipes envisioned for this blog project, barely managing one new recipe a month.
Despite distractions, we have managed to enjoy our tradition of vineyard concerts nearly every week, though we have wimped out on the picnic preparations, relying on a combination of deli salads and on-site catering most of the time.
Pam saved the day -- and our reputation -- by finding a recipe for a salad that we could bring to the vineyard this week. In the New York Times, she found Mark Bittman's recipe for Corn Salad with Tomatoes, Feta and Mint.
This is a recipe whose title is the recipe. James prepared it by simply putting all of the ingredients listed in the title into a bowl, and tossing with olive oil, salt, and pepper. We put it with some ice in a cooler, and had a wonderful accompaniment to the Compton Catering hot dogs and Cinco Caes wine we enjoyed on the lawn at Westport Rivers.
Although we have now skipped from June to August on the blog, we did prepare this dish right under the wire for a recipe per month. Not to worry, though: cada mes is not our new standard. This is still the cada semana recipe blog!