I’ve been cleaning house here. Tidying up. I’ve been sharing my thoughts (and baked goods) on this site since May 30, 2008. Twelve years. Twelve. Years. This was my very first post. Two-Bit Tart didn’t start out as a food blog. It didn’t start out as anything more than a place to share the thoughts that cluttered my brain and a safe place to exercise my desire to write. I was still practicing yoga then, still dabbling with Buddhism. I had lost my father, but my mother was still alive, although Alzheimer’s was already robbing her mind. I shared it all here. This blog saw me through culinary school in 2009 and was my therapist in 2011 when a breakup hit me much harder than was warranted. I finally shared my blog’s existence with family and friends in 2016. Before that, it was my secret.
My very personal history is in these posts, but it’s time. It’s time to cull the words that no longer represent me, my pathetic early attempts at food blogging, my poorly written pabulum of self-absorption. Most will stay, but it’s time to allow parts to fly away. It’ll be a process, but most things worth doing usually are.
Someone once asked me why I so enjoy purging my home of the stuff that collects there. Purging allows me to make space, whether it’s a shelf, or a cabinet, or even an entire room – space for hope, for possibilities, for growth. I want this blog to be ready for any and all of those things, too.
Elote Corn Salad
A creamy salad with all the flavors of Mexican street corn, perfect for BBQs.
- 2 lbs. frozen corn
- ¾ cup crumbled cotija cheese
- ½ cup mayonnaise
- ½ cup Mexican crema
- ½ cup chopped cilantro
- ¼ cup fresh lime juice, plus zest from one lime
- 1 garlic clove, finely chopped
- 1 teaspoon ancho chili powder
- salt and pepper to taste
- Preheat broiler. Defrost corn and broil until lightly browned, stirring once, about 8-10 minutes total. Do not roast too much, or corn will become crispy.
- Mix remaining ingredients in a large bowl. Add the corn and stir to combine. Serve at room temperature.