Saturday, 1 May 2010
Thoughts about rain . . .
I set off for the Dentist yesterday morning under a sky that was definitely overcast and threatening of rain. I didn't mind though. I had my trusty umbrella with me.
It can't be sunny every day as much as we think we would like it to be. As I walked I thought about all the things that I like about rain. It's good to look at the positive side of things . . .
Jumping in puddles. It's fun to jump in puddles . . . to watch the water splash up and to feel like a child again, if only for a moment . . .
Tasting rain and letting it fall off the end of your tongue . . . your eyes closed and face upturned . . . again, feeling like a child . . . innocent and free of care and woe . . .
A carefree dance of abandon . . .what's the worst that can happen . . . let yourself go . . . let God . . . enjoy . . . even the rain.
It's one of life's smallest pleasures, or can be if you let it be . . .
And after the rain . . . comes always the sun . . .
And maybe even . . . a rainbow!
Life after all isn't as much about waiting for the storms to pass . . . as it is about learning to dance in the rain . . .
While I'm here . . . I shall dance, no matter what.
Good news at the Dentist by the way. I have no cavities! I made us some tasty Fish Tacos for our supper last night, just to make a change, and with them I served this really delicious Corn Salad. I used tinned corn for it, but you can use fresh corn if you have some really good fresh corn. It's quick and easy and very tasty!
Makes about 2 cups
If you can get really good fresh sweetcorn, by all means use it. Just scrape the kernels from the cob and blanch in boiling water for several minutes. This is a delicious corn salad that is best served at room temperature. Easy and quick and very popular around here!
1 tin of sweetcorn niblets, drained or an equivalent amount (340g)
of frozen corn niblets, blanched
1/2 of a medium red onion, peeled and finely diced
3 TBS cider vinegar
3 TBS extra virgin olive oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
pinch of hot chili powder
1 TBS freeze dried basil leaves (or you can use about 1/2 cup chiffonade cut
fresh basil leaves)
1 TBS caster sugar
Mix all the ingredients together in a bowl and allow to macerate for at least half an hour before serving. Delicious!
To see what I served with it, check out the Fish Tacos today on The English Kitchen!