Week 1 in Charlottetown is behind me and what a week it was! I don't think I've had so much change and so many new experiences in 30 years. It's all good but more than a little unsettling for a old girl like me, especially given that i've never been someone to adapt easily to change.... so the challenge continues.
It was a full week .... flying (a necessary but never favourite activity), meeting a whack of new people (that's OK), going from briefing to briefing to yet more briefings (and I have weekend homework), getting lost repeatedly in downtown Charlottetown (pix) trying to find my way from the office to the efficiency hotel where I was staying (no wi-fi was a major drag), looking at places to rent (sigh), trying to find a gym (double sigh) and avoiding seafood restaurants and failing miserably.
Arriving back in Ottawa for the weekend was a chance to regroup. I don't think I've ever seen anything like the heat and drought gripping Ottawa. Husband and I checked out the Inukshuks at the Remic Rapids along the bike path on the Ottawa River and found the water level remarkably low. Folks were wading halfway across the river and building more little monuments than ever before.
It was also a chance to reconnect with the farmer's market, buy some fresh, local produce, cook it up and invite friends for a relaxing evening on the back deck and catch up on life's experiences. Nice.
Given the heat, food had to be light and refreshing. A Taste of Home seemed like a fitting theme for the weekend and Fresh Corn Salad the perfect food experience -- a pretty dish with some tang, light, quick, and nutrition friendly. Ingredients can be switched up easily depending on taste and availability.
Ottawa's Fresh Corn Salad
8 ears fresh corn, husked and cleaned
1/2 cup canola oil
1/4 cup cider vinegar
1.5 tsp lemon juice
1/4 cup fresh parsley
2 tsp sugar
1 tsp salt
1/2 tsp basil
1/4 tsp cayenne pepper
2 large tomatoes (or 3-4 smaller or heirloom varieties also work), seeded and coarsely chopped
1/2 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
Cook corn in a large saucepan in boiling water for 5-7 minutes until tender. Drain, cool, set aside.
In a large bowl, mix oil, vinegar, lemon juice, parsley, sugar, salt, basil and cayenne pepper. Cut cooled corn off the cob (about 4 cups)
Add corn, tomatoes, onion and peppers into the oil mixture. Mix well. Cover and chill for several hours or overnight.