Just when I think I’m getting better at this international traveler supermodel lifestyle, life comes and slaps me with a reality check.
TSA took my $75 hair cream. Yes, it was over the size limit, but if the gentleman would have just taken a minute to look at my split ends, he would have understood!
I recover, though, and play it cool. Oh that old cream? Psh. I have a dozen of ’em. *Frantically texts mom to please go purchase more hair cream and have it waiting for my arrival*
Things are on the up and up until I deplane my first flight. Water bottle? Check. Phone? Check. Laptop? Check. I prance off the plane and give my best international world traveler supermodel smile to the flight attendants and pilots. I get to the monitor to see where my next gate is when I realize my load is a bit light. *Frantically prances back onto plane to retrieve carry on*
At least none of my clothes still had the tags on them this time. Baby steps.
Time: 30 minutes (prep + cooking) | Serves: 4
- 1 1/2 cups of cous cous, cooked
- 4 earns of corn, husks removed
- 1 pint of cherry tomatoes, halved
- 1 jalapeno, seeded + diced
- 1/2 cup of green onions, diced
- 1 avocado, sliced thin
- 2 tbsp. of fresh basil, chopped
- 2 tbsp. of olive oil
- S+P, to taste
- Preheat oven to 350
- Arrange corn on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P
- Roast for 30 minutes, turning over once
- Once cooled, remove corn from cob
- In a large bowl, combine cous cous + corn + tomatoes + jalapeno + green onions + avocado + basil + S+P + remaining olive oil
- Serve room temp or chilled
- Acquire bag of chips to help with the scooping into your pie hole