***Now I have a flower photo here! So pretty! Upgrade complete. Well, much still has to be done, but I have the space to do it now. 🙂
(pretend there is a very beautiful photo here of flowers, taken in Victoria, BC)
I have apparently reached the end of (photo/image) storage on the free WordPress platform. I must upgrade before I can add any more posts featuring images. I LOVE including photos, so just putting words…it’s not gonna happen. Maybe just this once, while I ask for feedback.
I would SO love your input before I choose. You can tell I’ve been dragging my feet, as I haven’t posted since April 21. Oops. Time flies when one is avoiding a decision.
Which WordPress program to you use?
Is it easy to upgrade?
How difficult is it to set up a website?
What happens if you decide to quit paying for the upgrade (I’m thinking when I die, I don’t want my stories to disappear…)?
Now don’t say no before you try this salad! It is so good, I had two huge servings. If you ask me, there is nothing wrong with fresh corn in any kind of salad, especially if it was just shucked and cut from the cob. Delish!
A wonderful cook and hostess (Vickie) made this lunch salad for my stamping buddy (Alyson) and I when we were spread out all over her dining room table creating cards. This wasn’t the only tasty dish she prepared, but certainly one I want to recreate. Thanks to Vickie and her bountiful garden!
And drats, the picture I took of the recipe cut off the magazine title and year, but I believe it as Better Homes & Gardens, many years back. Since I can’t adequately give the source, I will just list the ingredients. Just remember to cook the corn about 5-6 minutes, cool it in ice water, and slice if from the cob.
Corn Blueberry Salad
6-7 ears of sweet corn (shucked)
1-1 1/2 cups fresh blueberries
1 sliced English cucumber
1/4 cup cilantro
1/2 cup finely chopped red onion
1 jalapeño, seeded and diced (less if you prefer less spice)
lime juice, olive oil, honey, cumin, a sprinkle of salt (for dressing; shake well in covered jar)
Gently mix all ingredients (minus dressing) in bowl. Stir in dressing until well covered. The original recipe says to let it sit 24 hours in fridge, but we decided that was not necessary AND the cilantro and perhaps the cucumber would become wilted in the long soak. So eat it right away!
This salad is not only tasty, but gorgeous! Perfect for those summer barbecues. Five thumbs up!
Note: As per my usual, I’ve tweaked the amounts and added more of what I love (like red onion and cucumbers). I bet there are other tasty ingredients just waiting for a chance to join the salad party.