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.
If life imitates art, some of my life is starting to imitate Groundhog Day. I sit at the same table, at the same coffeeshop, writing, editing photos, trying not to hunch my neck and shoulders into Quasimodo-esque subluxations, while listening to the baristas’ same rotation of old country classics and modern grunge. Sometimes, routines can be comforting. Sometimes, routines can be lazy. Sometimes, routines can be spicy, pickled and delicious!
I could eat a variation of a bánh mì sandwich every day, and with the quantity of vegetables the Urban Farmer is poised to harvest and pickle, we very well may be eating bánh mì sandwiches every day!
A bánh mì is a traditional Vietnamese sandwich, an edible relic of French influences on bold Vietnamese flavors. As much as I may follow certain routines and respect history, I’m also one to break rules and toy with traditions. To change up my original interpretation, I replaced the very namesake bread with a hearty olive slice, added jalapeños to the pickle mix and experimented with an avocado oil mayonnaise.
If you’re feeling a little routine, or need a change of pace, spice up your life a bit, and take a gamble on this jalapeño-laced sandwich. If all else fails, go do something wild to your hair!
Change it up!