A friend of mine from Iowa was talking it up about his
southern style sweet corn recipe, so, that’s what we made. I added a signature
salad for the meal to add more vegetables, oil, and nutrients. We decided to
cook the corn on a pan for about 7 minutes. The duration of the time, I turned the corn consistently and seasoned with sugar, salt, pepper, and other
spices added behind my back from my roommate. The
corn turned out a little burnt and very spicy; a perfect blend on a beautiful Sunday
morning. For the salad, I was influenced
by the sun when incorporating ingredients into my dish. I added an apple,
yellow pepper, lettuce, honey, oil, and vinegar, onion, broccoli, among other
little scraps I could find. This meal was filling and delightful in terms of
nutritious and delicious.
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