in a perfect world of yancies: Lost Saturday; Books Cased; My Shrinking Love; Wedding Bonus

18 July 2006

Lost Saturday; Books Cased; My Shrinking Love; Wedding Bonus

If I'm going to stand outside in Heat Advisory weather to water someone else's flowers, I've got to at least take advantage of the deck, no? So we had Nathan and Jesse over for some fresh corn salad (it was awesome--just corn, onion, olive oil, cider vinegar, salt and pepper, and lots of basil).

Enjoying Tom's deck

The night--after a stop by the Replay--ended in our kitchen, where someone discovered the fan/hat that Merrica sent Emily from Malaysia. . . .

Nathan dons the fan/hat


Otherwise, my days have been spent packing for the move. Here's a couple shots of our deconstructing living-room:



I can't believe it: the Times, in a cost-cutting measure, has decided to shrink its pages. One of the things that makes it fun to read real newspapers like the Times is that it's huge, it feels like a newspaper. Damn.

Lastly, Rodrigo sent me some of his pics from the wedding, so please enjoy these bonus shots:

Yancy and Keisuke

Rodrigo and Keisuke

"Leeroy and the Suke" (Rodrigo's title)

Mimi and Rodri


  1. Are you saying the corn was uncooked? Will you be taking your plants with you? Looks like everyone enjoyed the wedding.

  2. Please share the recipe with me.

  3. Okay, here's the recipe, which I got from the Downtown Lawrence Farmers' Market e-newsletter:

    Corn and Basil Salad
    5 ears of corn, shucked and kernels cut off the cob
    1/2 cup red onion, diced
    3 Tbs. cider vinegar
    1 Tbs. olive oil
    1/2 tsp. salt
    1/2 tsp. ground black pepper
    1/2 cups fresh basil, julienned
    In a large bowl, combine the corn kernels along with the red onions, vinegar, olive oil, pepper, and salt. Just before serving, add the fresh basil. Taste for seasonings and serve cold or at room temperature.
    4 servings (1 cup each)