Tuesday 14 September
On Saturday, we boiled up four ears of gold-and-silver corn (still not tired of summer corn). We cut the kernels off, and mixed them with a half a red onion, diced; a smidgen of parsley; oil; lime, salt. Then today we fried up a couple of diced red shepherds' peppers, and when they were half done threw in a pound of peeled raw shrimp. Mixed up and served as a salad, which it almost was. Ah, the taste, beauty, and ease of summer.
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