So. I moved in with a boy this weekend.
As it turns out, boys take up space. And they come with stuff. Lots of stuff.
(Here is aforementioned boy and I after our first – and only – ever race together a few months ago!)
Stuff that you don’t necessarily want on your walls (cough Chris Christie posters cough).
Stuff that you don’t believe they will ever open again (cough law school textbook on wills, trusts, and estates cough).
Stuff that you don’t necessarily believe they need (cough Nintendo 64 cough).
But…you own two stand mixers (that’s my persimmon one up top!), over a hundred cookbooks, and twenty different colors of cupcake liners (among other things). And though I think we can all agree that actually you do need, use, and want all of these totally critical items…you’re really not in a position to argue.
So instead of fighting over whether the Nintendo 64 needs to exit the apartment immediately via a Fed-Ex truck to someone’s parents’ house…you find a nice spot for it on a very high shelf.
(It will be comfy cozy there, methinks.)
Smile sweetly. And say, “Babe, let’s have dinner.”
Because maybe you’re still getting used to the idea of this being “our” space, but that doesn’t mean you can’t still celebrate the fact that, whether you can really believe it or not.
And what better way to party it up in your new place than with an avocado-rich meal, a couple of margaritas, and a little bit of pregaming for Cinco de Mayo?
…hmmmm, nope, I’ve got nothing.
Okay, so I realize this is technically just a salad but the reality is that when you add avocado and toasted cubes of jalapeno cornbread to a dish, some sort of magic happens that turns it into something so much more.
It’s a salad, yes, but it’s also happy, bursting with flavor, totally crave-worthy kinda food.
And it kinda makes you want to salsa in your living room and forget that you were fighting about video game consoles. So…that’s something.
Speaking of avocados and Cinco De Mayo recipes, have you heard about the new Avocado app? We’ve been using it to inject some cuteness into our relationship even amidst all the moving stress and it really is a great way to stay connected, share photos and send private messages with your loved ones any time, any where.
Also, if you love avocados as much as I do, then you should definitely check out the I Love Avocados For Cinco De Mayo sweepstakes from Avocados From Mexico and Avocado. All you need to do for a chance to win the first place prize (though there are also second and third place prizes!) of $1000 and a premium version of the Avocado app is to post a photo of you and your special someone celebrating Cinco de Mayo with an Avocados From Mexico-infused dish (or just a photo of your favorite avocado dish). Enter by going to the sweepstakes tab after clicking on the Avocados on Facebook link at the bottom of this post!
And, in case you still haven’t gotten enough of avocados after all of this (and really, is there ever such a thing as “ENOUGH” avocado?), then you should head on over to the #iloveavocados for Cinco de Mayo Twitter party on May 7th between 3 and 4 pm (EST) hosted by @Avocado and @guacgrl.
Now, if you’ll excuse me, I have some more of my boyfriend’s superfluous possessions to hide.
I mean, er. Things to unpack. Right.
Makes 1 9-inch loaf, adapted from Closet Cooking
- 1 cup soymilk (or buttermilk, or regular milk)
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 jalapenos, seeded and chopped finely
- Preheat the oven to 375. Grease a 9-inch loaf pan (or just line with parchment).
- In a large bowl, whisk together the milk, oil, and eggs. In a second bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- Stir the dry ingredients into the wet ingredients, mixing until just incorporated. Fold in the jalapenos. Pour into the prepared pan.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Cornbread and Black Bean Panzanella
Serves 4-6, adapted from How Sweet Eats
- 1 batch of jalapeno cornbread (see above)
- 10 oz baby spinach
- 8 oz dried black beans, soaked overnight and boiled until tender
- 12 oz frozen sweet corn, thawed and drained
- 2 medium jalapenos, seeded and chopped
- 1 small red onion, finely chopped
- 3/4 cup fresh cilantro, minced
- juice of 4 limes, divided
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 avocado, cubed
- 1 pint grape tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1/2 tbsp red pepper flakes
- 2 tsp honey
- Preheat oven to 425. Spread the cornbread cubes on a parchment lined baking sheet and toast in the oven for 6-7 minutes. Toss and cook for another 6 minutes. Remove from oven and let cool slightly.
- In a large bowl, toss together the spinach, black beans, corn, jalapenos, red onion, cilantro, half of the lime juice, salt and pepper. Let sit for 10 minutes.
- Toss in the avocado and grape tomatoes. Season to taste with salt and pepper.
- In a small bowl, whisk together the olive oil, rice vinegar, red pepper flakes, honey, remaining lime juice and salt and pepper to taste. Add to the salad and toss to combine. Stir in the cornbread cubes and serve.