I have 4 pots I plant for the backyard deck. I put some lovely flowers in the pots, and left them lined up for my husband to move to their corners for me. Big mistake. It was the perfect line for one of the dogs to eat the flowers, just grazing walking down the line.
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| Tucker checking out the flower boxes to see if there is anything to eat! |
I thought it was Lily who ate all the flowers, but when my husband discovered this
he did the back teeth check (I never would have done that. I would just yell at all of them). Lobo, the oldest, best behaved (and Dave's favorite) had yellow petals stuck to the back of his teeth, Lily did not. So who is the good dog now? (Lily!)
Well, warmer temps also mean more grilling (yea! Go Dave) and meals outside. I love it. This salad is terrific for a quiet dinner on the deck or is so easy to double (or triple) for a potluck barbecue! Dinner on the deck happens quite often now, we have to keep an eye on those flower eating dogs.
4-5 ears of corn
1/2 pint cherry tomatoes
1 (15 oz.) can pinto or black beans, rinsed and drained
1 avocado
1/4 cup cilantro
3 Tbsp. fresh lemon juice
3 Tbsp. olive oil
salt and pepper to taste
Preheat grill to medium high heat.
Grill corn until cooked and slightly charred. Remove from grill and cool until easy to handle.
While corn is cooling, rinse and drain beans, add to small saucepan. Warm beans with lemon juice, olive oil, salt and pepper, do not bring to a boil. Cut corn from cobs, chop cilantro, cut tomatoes in half, dice avocado and add to a large bowl. Pour bean mixture over corn and mix well. Season with salt and pepper. Serve warm or room temperature.
1 year ago: Um, I'm out of posts for May...and last year's June doesn't look too promising!
2 years ago: Individual Pineapple Upside Down Cakes
May 30, 2014 Daylight rises: 3:38 am sets: 12:03 am (tomorrow) Temp H 73/ L 52°F
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