Over the last few days (or maybe weeks) we have been having relatively warm weather for our little neck of the woods. I say relative as I still have not gotten used to how mild the summers are up here in the mountains of New England. I can remember vividly a summer night at my mum and step-dad’s house when I simply could not get cool. They lived on the water of the Gold Coast and their house was notorious for being a few degrees cooler than anywhere else. But this one night there was no escaping the putrid heat and humidity. I can remember that I had just returned from 5 years of living in the UK so maybe my sensitivity to heat was heightened but it was hot. It was stinking hot. After tossing and turning in my old school girl bedroom, I had walked outside, melted into the pool whilst still dressed in my pajamas and whimpered out loud for a little while. Then still wet I had found a spot on the slate floor of the laundry and finally gone to sleep. That is how hot it was.
It does not get that hot here. In fact I have found this summer incredibly mild. I still have two doonas on my bed and most days, if I am working from home I can be found in my leggings. Only once have I returned from our morning walk and thought that the house was hot. It has been a blissfully cool, delectable summer. I love it. And something that makes me even more excited is that autumn is on the way. The leaves are starting to turn; the days are getting shorter and the nights and morning cooler. Right now, I think that autumn is my favourite season. (I will say that when winter, spring & summer arrive as well). There is something magical about the arrival of a new season. It is almost as if the world is having a good seasonal house clean. Out with the old, in with the new; let’s have a bit of a shake-up. Everything is fresh again. That’s how it makes me feel anyway.
To celebrate the last of the summer heat I have been having heaps of salads of late. I find that a good salad is a way of combining some of your favourite ingredients and having a rainbow on your plate. Rainbows make me happy.
Corn & Sweet Potato Salad
Main salad for 2
Side salad for 4
Generous handful of Baby Rocket
4 Cobs Corn – cooked and kernels removed
1 Capsicum – sliced and diced
1 Sweet Potato – peeled, sliced and diced
2 Tablespoon Olive Oil – for the Sweet Potato
Salt and Pepper – for the Salt and Pepper
2 Tablespoon Olive Oil – for the dressing
1 Tablespoon Balsamic Vinegar
1 Tablespoon Mild American Mustard
1 Tablespoon Maple Syrup
Toss the Sweet Potato cubes in Olive oil, salt and pepper. Place on a baking tray with baking paper and roast in 180 degree oven for approximately 30 minutes.
Combine the salad dressing ingredients and blitz with a hand-held blender
Combine salad ingredients and then finish with the dressing
Toss and serve.