Meetings, afterschool activities, and other obligations made it a week of mostly utilitarian cooking at Chez Swiss Chard. Tuna-salad-for-dinner kind of cooking. The highlight, without a doubt, was Mark Bittman's Arepas With Cheese and Corn. I cooked these up when The Programmer had a "boy's night out" and served them with black beans, sliced plum tomatoes, and (yup) tuna salad.
My measuring must have been a bit off, because I had to add about a half-cup of cornmeal to the batter to get it to the right consistency. No matter; the corn cakes were still tasty. The Programmer tried the leftovers cold and deemed them delicious.
The rest of this week's corn has been blanched and frozen. Carrots and parsnips went into a pot of chicken soup. The vegetable bin contains sweet peppers, hot peppers, and eggplant; I see a stir fry on the horizon.