midlife crisis, is that you?
plus a spicy corn + tomato salad that came together by accident
I’m turning 39 on August 22nd, and while I don’t really consider what’s happening in my life right now a crisis, it’s certainly on some upheaval shit. Let’s discuss it!
Since my food writer retreat to Italy last year, I’ve been slowly making moves to turn over a new career leaf. In February, I talked about how writing copy for Daily Harvest reminded me that I’d entered college with Anthony Bourdain-like stars in my eyes and that my next career move would be resurrecting that dream.
Naturally, I imagined living full-time in ATL, as I have for the last eleven years, and taking my culinary travel trips while creating feminist foodie content.
Well! As the kids say, life got to life-ing. My financial situation changed, and I had a choice to make.
In my experience, entrepreneurship is a feast or famine thing. With this change in my dividends, I could do what I’ve done—stay where I was at and thug it out in famine mode or get rid of my biggest expense, my apartment, to get my travel on.
I’ve mentioned being a tarot girl, and this decision is where that came in handy. The CliffsNotes version of my reading said that growth and expansion are available to me, but I'm choosing to play it small. Leap out of my comfort zone. Go ahead and move forward.
So with that, I rented a storage unit and moved my favorite things inside—my couch, my Dutch oven, my cast iron skillet, the food processor I was gifted in my 20s by a getting-divorced friend getting rid of wedding gifts. Then, I bought a plane ticket home to hot-ass Texas so I could chill with family and college besties as I plan this great adventure.
I’m basically a walking Pinterest quote. Setting myself on fire and whatnot. Carpe-ing that fucking diem. Sacrificing something I was completely in love with to fall in love all over again.
Now, let’s not gloss over the emotions involved here. Y’all, I’ve been in mourning! Shit looks pretty on the internet (see above IG post), but what you didn’t see was the behind-the-scenes ugly crying as I was coming to this decision. Like, I loved my apartment. Loved, do you hear me? I’m no interior decorator, but I hooked my shit up! I loved my neighborhood and Atlanta and the framily I’ve created.
But the (tarot) cards don’t lie, as my dear friend and fave photographer, Kelley Raye, told me when I told her I was doing this. This felt like a now-or-never situation, and as a “childless cat lady,” I couldn’t see a reason not to do it. Atlanta will still be there after my adventure.
So, where in the world is Porsha Sandiego? Austin at the moment, but the bucket list is long. And if you’re reading this RN, well, you’re coming with me! We’ll cook in random kitchens and paint some towns pink.
unexpected deliciousness
This dish came together by accident. My intention was to let fresh corn marinate in lime juice for a while and then roast it, but after taste-testing, I liked the raw version and started adding stuff to it.
Get your taste buds ready for summertime on a plate.
Spicy Corn and Tomato Salad
Serves 4-6
Total Time: 15 minutes
Ingredients:
Kernels from 4 ears of corn
1.5 oz onion (highly recommend Vidalia if you can find them)
2 jalapeños (use one if you prefer less spice)
6 oz cherry tomato
1 bunch of cilantro
1 tsp kosher salt
Juice of 2 limes
Instructions:
Remove corn kernels from the cob and place them in a medium-sized bowl. If you don’t already have a preferred removal method, there are ample tutorials on the internet to help you do this successfully. Personally, I prefer the sheet pan method.
Dice the onion and jalapeños and add them to the bowl.
Juice limes over the corn mixture and set aside.
Half the cherry tomatoes and roughly chop the cilantro.
Toss the remaining ingredients with the corn mixture. Stir in the salt.
For maximum flavor, allow the salad to marinate for 30 minutes to an hour in your refrigerator.
Serve as a side, a dip, or as a topping for tacos!