Long weekends are the best
The above is true even though I will likely be inside my apartment handcuffed to my laptop for the bulk of the weekend. My deadline for Jasmine Book 2 is in just over a month, and I got copy edits for Book 1 yesterday, and those are due in a few weeks, so I am just praying that my already sore wrists will be up to the challenge of the next month or so. And as someone who has an overenthusiastic attachment to commas, copy editing will be really interesting, let me tell you. I am very glad that I ordered one of my favorite masks from Sephora this week, so I can put it on while I sit in bed with my laptop on a pillow and make my way through a few very large Word documents. (I know, writing in bed with my laptop on a pillow is why my wrists hurt, you don't need to tell me that, but please do give me any and all other advice about dealing carpal tunnel or the like). I will only tell you guys what the mask is if you promise to not take selfies and post them on social media, because I know that YOU would not intend them to look like you were doing blackface on purpose, other people definitely do have this aim. Promise? Great, it's Bosica's Luminizing Black Mask. I found this through a tweet from the wonderful Rainbow Rowell, who recommended this fun (and cheaper) little packet of masks, and after using one of those I loved it so much that I bought a whole tube of the black one. It says that it peels off, on me it didn't, and it was so messy getting it off that I swore that I would never use the thing again...until I woke up the next day and my skin looked and felt amazing. So get either of these, make yourself come cucumber water and put on new agey music, and pretend you're at a spa for the long weekend, even if you're just in your bedroom.
A book that I've recommended over and over again since I've read it (so my apologies if you've heard me rave about it before) is The Wangs vs. The World. I love stories about complicated families that love each other a lot but also fight a lot, I love anything rags to riches and the opposite, and I really really love any and all road trip stories, so this book is like in the center of my wheelhouse. It made me laugh within the first few pages, and I think I read the whole thing in two days, which makes it a perfect book to dive into for a long weekend. ALSO, I saw the paperbook cover in real life for the first time last week when I was at my local bookstore, and I love it so much that I almost bought it, even though I already own it in the hardback cover and the ebook, that's how cute and summery and roadtrip-y it is.
Whether you're going to a barbeque this weekend or just hanging out at home, here is a thing you can make either for yourself or to share. If you're making it to share, trust me, double or triple the recipe, because it's so good that you'll get mad when other people eat it all. I got this recipe from a family friend who is a combined fake aunt/second mom to me (thanks, Patty!). I've tinkered with it a little, so feel free to tinker with it and tell me what you did.
Corn/black bean/avocado/tomato salsa (or salad)
You can either eat this on chips, or with a fork, so just call it whatever you want to call it for the occasion.
2 ears of corn on the cob
a pint of cherry tomatoes
1 avocado
a can of black beans
cilantro
1 jalapeno
lime juice
olive oil
salt
Cut the corn off of the cob (I do this by breaking the cob in half and then standing each half on end on a cutting board and scraping the kernels off, but you do it whatever way you want). Toss the corn in a hot pan with a pinch or two of salt, and sear until the kernels are a little black -- I do this while putting together everything else, it takes probably 3-5 minutes, stir every so often, then let cool. Cut the tomatoes in half and throw them in a bowl. Cut the avocado into bite size pieces and add them to the tomatoes, and add a pinch or two of salt. Drain and rinse the black beans, and add them to the bowl. Mince the jalapeno, and chop about half a bunch of cilantro (if you hate it, use green onions, or leave it out), and add them both. Then toss in the cooked and cooled corn, along with the juice of one or two limes, and about a few tablespoons of olive oil (you can also use lemon juice, or red wine vinegar for this if you used all of your limes for cocktails). Stir, taste for seasoning, and eat.
Have a great 4th of July, everyone!
Jasmine