Fresh corn caprese with nectarines
Hello there, all the way from over here in Maternity Leave Land! I left my job at REAP just over a week ago now, leaving myself a few weeks (maybe – turns out babies come on their own schedule) to rest, to avoid much of our August heat and humidity, and to make final baby preparations. I’ve been joking about how I might not get dressed on a daily basis, but that isn’t actually much of a joke – you try finding suitable clean clothes to wear day after day when you’re 8.5+ months pregnant. It’s exhausting enough to require a nap.
In any case – the really exciting part of this whole maternity leave business is that when it’s all done, Bowen Appétit will be my main gig. I’m not going back to REAP after babe arrives, and I’m very excited that in the fall I’ll be able to focus more on offering more and a bigger variety of classes in new locations. I’ll be scheduling quite a few private parties and classes over the holiday season (for those folks who like planning ahead, feel free to get in touch now!), and as with last year I’ll be offering gift certificates for private classes and class registrations. If you have any thoughts or ideas, definitely get in touch. And make sure you’re signed up for our monthly email newsletter (also on leave until the fall) to be the first to hear about classes and other fun announcements.
That said, I have a pretty great summery recipe for you today, one that was part of my celebration dinner last week on the night of my last day of work. I make a lot of fresh corn salads in the summer, though usually I throw in whatever haphazard mix of vegetables, herbs, and other things I can find roaming around the fridge. In this case I had a pretty specific vision, the result of which is the beauty below:
