So, when I find true corn, corn with history, sweet, imperfect corn from smaller farms, who have put their foot down, who have held fast to purity, all I want to do is celebrate! And while the absolute best way to eat corn is still just a simple slathering of butter and a sprinkling of salt, it wouldn't be a proper ode if I didn't begin to experiment.
Fall as a kid is bittersweet, but fall as an adult is cozy, comforting and full of choices- should I drink spiked hot apple cider and watch Netflix, or should I drink red wine and watch Amazon Prime (#LiveItUp)? Celebrate fall with this Gluten Free Zucchini Spice Cake with Apple Butter Buttercream, Apple Cider Reduction & Spiced Apple Rosettes.
Thousand Island Dressing is one of those sauces I associate with a Kraft bottle, a long list of mysterious ingredients, a name that indicates nothing about its long list of mysterious ingredients and an unnatural sweetness, but homemade is another story.
When I parted ways with Top Ramen, its questionably long list of ingredients and its chemical mix of "flavor," I parted ways with this beloved salad, left with only the memories of mom's dinner party menus (dramatic, I know). But when I discovered a Millet Brown Rice Ramen, a light shone from the heavens! I could reunite with a healthier version of the the Ramen Noodle Salad I knew and loved, and now, you can too.