I have been meaning to publish my first blog post for ten months now. I bought this domain in October and it is now September. Oh crap, that’s eleven months.
I have learned a lot about myself in this time. I already knew that I loved food. That cooking is my go-to on most days when I need to unwind (not counting the days that I’m in the depths of a Netflix series). I already knew that although I am not old, my body is getting older which means I can no longer get away with eating/living the way I used to. That I love bread but bread doesn’t love me. Same for pizza. And pasta. And cheese (ugh, still mourning that one.)
But what these past eleven months have revealed to me is that I am ready to start sharing. I want to put myself out their, make myself more vulnerable, share my voice. I want all of this even though I am not a writer or a photographer or a chef. I’m a mom who enjoys to eat healthy food and will spend five minutes supplementing my peanut butter with just the right amount of extra oil so it’s the perfect creamy consistency. That might make me obsessive.
So I told myself that I would start a blog, bought a domain, and went eleven months without actually pressing the “publish” button in WordPress on any of my several draft posts.
I don’t know about you, but times like these can certainly feel disappointing. When you have a new, big idea and you make all of these plans and have all of this enthusiasm for it and then when it comes time to actually DO IT, nothing happens. You freeze, panic, talk yourself out of it, or convince yourself that you just don’t have the time. I have done all of these things over the past eleven months.
And I could certainly keep doing all of these things. But instead – today – I am choosing to press publish. Not because my pictures are anywhere near perfect or because I feel confident in my writing or because I know more about food than anyone reading this. But rather because I want to get better. And sometimes that means letting go and pressing publish, even when you don’t feel ready.
So welcome to Bubba and Bean. The name I chose because of the exact reason I want to be better: my kids. Those aren’t their real names (how cool would that be though?) but it is what I called them when they were babies. They are four now and only get called that when I make the mistake of watching home videos of the first year of their life and sob hysterically for the entire night because HOW ARE BABIES THAT CUTE IT ISN’T RIGHT.
Then I remind myself that they are that cute because they don’t sleep at night.
Anyway, I thought I would kick things off with a recipe for polenta. Because I made it last night for dinner and I’m still thinking about it. Also because everyone at the table went back for seconds, including my son. (As an aside, my daughter had none because she had just woke up from a nap and her “stomach wasn’t ready to eat yet.” Fair.) But also because this recipe emulates the intentions of this blog so well: simple, delicious, fresh, seasonal meals that you can share with the people you love, no matter what their age. Because we shouldn’t have to choose between eating healthy, really good food that we crave and being able to share a meal with our kids. Let’s see if we can do both…starting with polenta.
I hope you enjoy.
- 1 tbs olive oil
- 2 ears of corn, kernels stripped from the cob
- 3½ cups filtered water
- 1 cup polenta (Bob's Red Mill is my favorite)
- 1 cloves garlic, minced
- 4 green onions, green and white parts finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tbs butter
- 2 tbs olive oil
- Optional: diced fresh tomatoes
- Heat the olive oil in a medium skillet over medium heat. Add the corn kernels and cook for about 5 minutes. Season with salt and pepper. Set aside.
- Bring the water to a boil in a medium saucepan. Once boiling, turn down to a simmer and slowly whisk in the polenta. Maintain a low enough heat so that the polenta isn't boiling (this is usually the lowest heat setting for me.) Whisk occasionally until the polenta has fully absorbed the water and has thickened to your desired consistency. This should take about 5-7 minutes.
- Add the garlic and green onions to the polenta and cook for a couple minutes. Then add the salt, pepper, butter, olive oil and cooked corn kernels. Turn off the heat and stir until the butter has melted.
- Let cool for up to 20 minutes as this dish retains heat quite well (just be sure to continue stirring so that it doesn't set.)
- Note: this dish is really best with fresh corn and tomatoes. If these are not in season, you can omit and it is still delicious.