Being on vacation for a week has convinced me of one thing: relaxation time is essential. It wasn't until I had to force myself to do nothing that I realized how much I was craving that time for myself. Now that I'm back to my regular life, I'm hoping to accomplish that a little bit each day by doing a little bit less. Dinner time is one of those areas where I feel like I can cut back. Sometimes I take on overly ambitious meals during the week that I don't have time for when something simple is all I need. Take this meal for example. It took less than a half hour to prepare. Another thing I realized while on vacation is how much I love southern cuisine. While on vacation, I had the best scallops over cheesy grits at a new restaurant we tried called Peninsula Grill in downtown Charleston. This meal is like a subtle tribute to that. I hope you enjoy!
I used this easy to follow recipe to get the timing right.
Corn on the Cob Recipe
Another recipe that is all about the timing.
Tomato Salad with Burrata
- 2 to 3 garden tomatoes sliced
- Burrata cheese
- A drizzle of balsamic vinegar
- A drizzle of extra virgin olive oil
- Garlic salt