Years ago I jumped out of an airplane to conquer my fear of heights. Instead, this only reinforced my fear of falling. Bad idea #1.
What’s more? I cut off 20 inches of my beautiful blonde locks to a silly little 4 year old bob. Why? Well because I was sure this endeavor would kill me, and prior to that time I had never had short hair. And then, you know what?? I lived. And I now had a stupid haircut. Bad idea #2.
Once on the ground, limbs attached, intracranial pressure stridorously leaking out of my ears like a helium filled balloon, steady and clutching my still beating heart…I downed a shot of whiskey (we were in the back woods of Texas) and bellied up to the picnic for some steak and corn salad.
Years later he said to me, as the tears carved out rivers on my face, “digest it differently.” He was right. And he always knew what words to use.
I was sinking, in a spiraling downward free fall. Sure of certain death. Paralyzed by fear. Saddened to the core that the end was near.
He was just like my canopy. He opened and I was safe. My banana shadow splattering was something I no longer saw. Suddenly the highlighted, sun beaten horizon warmed me. The grassy lot lines and crop circles mesmerized my newly seeing eyes. I floated gently to the surface.
Feeds 4 Texans; Takes 40 precious minutes on the ground
Ingredients/Method for ‘Street’ Corn Salad
- 3 ears of corn, grilled with butter, cut off the cob
- 3-4oz cotija cheese, crumbled
- 1/2 jalapeño, thinly sliced
- Juice of 1 lime
- 1/4 red onion, small dice
- Small bunch of cilantro, roughly chopped
- 1/2 stick melted, salted butter
- Salt
Combine all ingredients except melted butter and salt and mix in a large bowl. Season with salt and drizzle with butter. Mix. Taste. Taste again. Refrigerate until ready to eat, but at least an hour.
Ingredients/Method for Steak and Cherry Chimichurri
- 4 filets (2x2x2)
- Salt & EVOO
- 12-15 bing cherries, pitted and roughly chopped
- 1 clove garlic, minced
- 1 handful parsley leaves, roughly chopped
- 1 glug of white wine vinegar
- 2 glugs EVOO
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- Zest of 1 lime, juice of half
- 2 slices of red onion, diced
- 1 tsp salt
Combine everything from the cherries and below in a large bowl and mix. Taste, adjust seasoning and refrigerate.
Allow your filets to come to room temp (if they have been in the fridge).
Once they are, light your grill to medium high and then turn down to medium.
Oil the steaks and salt all sides generously.
Grill for about 4 min per side for med rare or 6 min per side for medium. Remove and let rest. Serve topped with cherry chimicurri and alongside corn salad.
With my new found momentum, I began to channel the stress into something different. Something positive. Compartmentalizing like the lot lines. Grateful to be alive. Living, choosing happiness – albeit with a terrible haircut.
Feeling down? Here are some other feel good recipes, sure to brighten your day:
- Açaí with Golden Kiwi and Coconut
- Party Wings with Strawberry Viognier Glaze
- Spicy Chicken Pizza with Giardiniera and Olives
- Watermelon Blueberry Tarragon Mojitos
