Fiancé Revealed: Vanilla and Corn Summer Salad

-I really do wish that all my posts started with champagne.-

No formal post today. Instead I want to share some pictures from my recent engagement shoot. Our photographer, Sarah Maren, arrived for a BBQ lunch at our home along with her husband, our florist, and our wedding planner. It was a rather relaxed meal. We went through a pitcher or three of white sangria loaded with peaches, apricots, nectarines, triple sec, and mint. I made my reliable pluot almond cake. Fiancé went to work at the grill with chicken slathered in a homemade coffee-chipotle barbeque sauce as well as southern-style dry rubbed ribs. I used my friend Tori’s recipe for watermelon and feta salad. I also crafted up a quick and adoringly addictive vanilla and corn salad bejeweled with cherry tomatoes from the garden for which the recipe is provided at the end.

It was light, breezy, and just what you wanted in heat that threatens to set you alight. And while it was odd trying to pose for two cameras clicking away it was fun and strangely intimate, too.

Also, I just realized that I’ve never introduced you all properly to Fiancé. Now seems a good time.

-Of course, the cat demands your attention, too.-

This is Brian. I’m very happy for you all to finally meet.

-What Brian doesn't know is that I'm trying to steal a chicken leg from him.-

-We totally eat like this every day.-

-The photographer has just made a funny noise.-

-Eat Beast being Eat Beast. And no, we didn't let him up. He just hops on our laps and assumes he can take what he wants. The idea that reprimanding him will work is a joke.-

-For those against gay marriage this scene shows that you were right. Clearly, this is a threat to us all.-

-Working the grill because lord knows I won't do it.-

-The resulting chicken.-

-Bucolic Gays-

-More Corgi!-

-Really, the photographer is just awesome.-

Vanilla and Corn Summer Salad

5 ears corn
1 cup halved cherry tomatoes
a good handful of chopped cilantro
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 vanilla bean
1 tablespoon sesame seeds
sea salt
black pepper

1. Cook the corn for 5 minutes in some salted boiling water. Run the cobs under cold water and when cool enough to handle cut the kernels off.

2. While the corn cooks make the dressing. Combine the olive oil, balsamic, the seeds of the vanilla bean, sesame seeds and whisk together. Add salt and pepper to taste.

3. In a bowl combine all the corn, tomatoes, cilantro, and the dressing. Toss and serve.