I mentioned that I finished reading Bread & Wine by Shauna Niequist last month, and I loved the recipes so much I made three in one day. Three. The book is a “love letter to life around the table with recipes” and I loved the combination of memoir/reflection-style chapters and corresponding recipes.
One beautiful afternoon we decided to grill our dinner, and I decided to make Shauna’s Mexican Grilled Corn. It’s got 6 ingredients, and I had 5 of them, so I decided we were good to go. It was awesome, but when we made it again the next week, with all 6, it was even better. This is super simple, very kid friendly and absolutely delicious. (And gluten free.) Add it to your summer repertoire!
The first time we made it, I grabbed the corn, plopped down on the kitchen floor with Liv and taught her how to shuck it. There was something really fun about working with our hands together and teaching her a new thing. My parents live in Indiana, surrounded by cornfields, and I loved telling her about how this corn was pulled from the stalks she’s seen when we visit. It was a little messy, with all the tiny silky strings, but it was also a fun way to help her be involved in making dinner.
Eliza did about half a husk and then went outside to help Duff watch the grill. She’s been a total Daddy’s girl lately! Which is super sweet except when she tells me she’ll only communicate with him, and it’s the middle of the day and he’s at work.