Peace out Cleveland. It’s been real.
As of one week ago, I no longer live in Cleveland – my home for the last 8 years. I’m not really sad about this, but mostly because it hasn’t hit me yet. I was forced to start acknowledging this change as I drove behind the uhaul truck carrying all of my worldly possessions to an overstuffed 8’x10’ storage unit in Ann Arbor, but since that point I haven’t given myself the chance to think about it. I’m spending my last remaining weeks of semi-adulthood (I think I officially become an adult when I start work) spending time with family and friends. As I type this post, I’m in an equally overstuffed car with my sister as we roadtrip to LA for her summer internship.
I realize that the move is going to catch up with me one of these days, but not until I give myself the chance to think about the fact that Anita, my roommate for the last three years and BA partner-in-crime, is now my long distance co-blogger. I’ll realize that all the goodbyes to my friends weren’t the “I’ll see you next fall” kind. These are friends who have weathered the last 4 years of not only a medical education, but also an education in life as a grownup…and I’m not ready to give them up.
I have a feeling the first couple weeks/months of residency will feel kind of like summer camp. We’ll stay up late (on call), eat smores (flavored pudding from the nutrition closet), and participate in arts and crafts (of the human body). When August rolls around, however, I won’t return to my “home” in Cleveland. Maybe that’s when it will sink in. It’s time, Ari. Time to put on your big girl (scrub) pants. You’re about to become an adult.
In honor of all the cowboy-themed museums/ranches/posters that plaster the major highways through Nebraska, here’s a tasty recipe that is aptly named “Cowboy Caviar”.
- 1- 15 oz can corn
- 1 can black beans
- 2 avocados (cubed)
- 2/3 cup chopped cilantro
- 8 green onion stalks, sliced
- 6 roma tomatoes
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves minced garlic
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon cumin
Mix first 6 ingredients together. Combine dressing ingredients and pour over corn mixture. Serve with tortilla chips.
CONGRATULATIONS and best wishes to you! I have been following and enjoying your blog for a while now. I will be an empty nester this fall…I know it will hit me hard then…so we share similar emotions. As your life continues to evolve and change the memories you make and the lives you touch will remain with you for ever…Have fun and enjoy the next stage in your life.
Thank you for the wonderful comment. I’ll be sure to keep that in mind as I move forward. I’m both terrified and unbelievably excited about the future.
Can coconut oil be used in replace of olive oil?
Absolutely! Olive oil is usually my go-to oil, but I’m quickly becoming a coconut oil fan. I’m pretty sure you could always sub one for the other. Just depends on your taste preference.
Looks delicious! If you had to guess, how many people would this serve?
Well…last time I made it, it served two very hungry girls. If you have self control (something I lack), it probably serves closer to 6-7 people.
Do the cans of corn and black beans need to drained and rinsed?
This is AMAZING! I cannot stop eating it!! I made it without the avocado, if I am making it for myself, as it lasts longer, but for a group where it will all be consumed in a few hours it is yummy with it. Seriously, I may need a 12-step program to stop craving it!! Thanks for the recipe!!
Love this stuff. The dressing is one
my favorites. Similar to Bobby Flay \’s
Crunchy Avacado Salad.
Additions to this or to change it up a little
are chick peas and crushed blue corn chips.
Just made this today. I like it, however my husband says its a bit too vinegary. So I added lime juice & a tbsp of sugar. It helped. Next time I\’m cutting the vinegar completely to suit the hubby.. Had this on chips as well as grilled chicken..