No formal post today. Instead I want to share some pictures from my recent engagement shoot. Our photographer, Sarah Maren, arrived for a BBQ lunch at our home along with her husband, our florist, and our wedding planner. It was a rather relaxed meal. We went through a pitcher or three of white sangria loaded with peaches, apricots, nectarines, triple sec, and mint. I made my reliable pluot almond cake. Fiancé went to work at the grill with chicken slathered in a homemade coffee-chipotle barbeque sauce as well as southern-style dry rubbed ribs. I used my friend Tori’s recipe for watermelon and feta salad. I also crafted up a quick and adoringly addictive vanilla and corn salad bejeweled with cherry tomatoes from the garden for which the recipe is provided at the end.
It was light, breezy, and just what you wanted in heat that threatens to set you alight. And while it was odd trying to pose for two cameras clicking away it was fun and strangely intimate, too.
Also, I just realized that I’ve never introduced you all properly to Fiancé. Now seems a good time.
This is Brian. I’m very happy for you all to finally meet.
5 ears corn
1 cup halved cherry tomatoes
a good handful of chopped cilantro
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 vanilla bean
1 tablespoon sesame seeds
1. Cook the corn for 5 minutes in some salted boiling water. Run the cobs under cold water and when cool enough to handle cut the kernels off.
2. While the corn cooks make the dressing. Combine the olive oil, balsamic, the seeds of the vanilla bean, sesame seeds and whisk together. Add salt and pepper to taste.
3. In a bowl combine all the corn, tomatoes, cilantro, and the dressing. Toss and serve.