Today's main ingredient is corn. We were lucky enough to get some early corn on the cob Thursday and somehow didn't get to cook it until Sunday. It was still delicious, surprisingly. I try to cook it the minute I get home but life interfered with my best-laid plans. I also have some leftover pasta. A recipe called for 12 ounces of pasta, which is dumb. I would rather have 4 oz of leftover cooked pasta than raw, so we cooked it all and reserved some. Fortunately, I have a favorite recipe for Mexican Pasta Salad (thank you once again, Moosewood!). It is even low-fat! It calls for a can of cooked beans--kidney, pinto or black. I usually have a can of beans around, although I did use the black beans a couple weeks ago. When I can, though, I prefer to cook my own, especially if I can do it early while it's not hot out. So, I have some pintos simmering on the stove that will be one and cooled before I need them. There is corn, a yellow pepper, some fresh tomatoes, and scallions--everything I need. I'll chop up some veggies soon and mix the dressing, so it will be nicely marinated before we are ready to eat it tonight. Meanwhile, I am thinking ahead to a quiche I'll make Friday--do I need to buy some Gruyere? We picked up a cantaloupe yesterday, which is really nice with blueberries, coming into peak season now.
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