I so do miss our happy hours.  It seems that lately one day melts into the next and half the time the only sure reference of date we have is what month it is….as the conversation goes: what day is it?  I don’t know but I think it’s still September.  Our big move is coming up soon (a reference to our craziness on my other blog here if you are interested) so most days are consumed with making lists and list of lists, checking things off our lists and packing.

What was once our bedroom  is now our 8’x8’x16′ staging for move area

Somehow I wonder if we had less time in which to function would it be easier because we are at a point where most of our things have been packed and there are only the  remaining bits that will allow us to manage until move day.  And there are still a number of days until we’re out of here.  Too much time on this Kat’s hands is not good because sometimes I have trouble keeping my focus without a tight schedule.

Just the essentials

Anyway, back to happy hour.  That wonderful supper time…sometimes earlier than supper…usually on a Friday…when we lock the door, pour a cocktail, munch on yummy bites, load a movie and kick back for the rest of the evening.  This was one of those days.

Charring the veggies

Mexican is always a favourite here in the galley. So easy to throw together especially when most of the ingredients we already have on hand.  Some pan-charred corn to start the supper ball rolling.

Adding the flavours

Extra veggies and tasty flavours added in to round it out.

Cheesy goodness

Then a good quantity of cheese to bring it all together.  Add some of your fave nacho chips (the scoop ones work really well), pour a cold brew, select your entertainment, put your feet up and your evening is complete.

Dinner and a movie

 Now wasn’t that easy?

  • 1 tbsp butter
  • 2 cups of fresh, frozen or canned corn (drained if canned)
  • 2 green onions, chopped
  • ½ red pepper, chopped
  • ¼ cup chopped jalapenos (the pickled canned ones work well too.
  • 1 lime, juiced
  • 1 tbsp mayonnaise (more if needed)
  • 3-4 cups shredded cheese (I used pepper jack)
  • 1 generous half cup chopped cilantro or parsley
  • Chips for serving
  1. Melt butter in a saucepan.
  2. Add corn and turn up the heat, stirring until the corn begins to brown.
  3. Continue stirring adding onions, pepper and jalapeno, allowing them to char.
  4. Deglaze with lime juice.
  5. Stir in mayonnaise and cheese, turn down heat to low continue to cook until cheese is melted and mixture is smooth and creamy.
  6. Add more mayonnaise if needed.
  7. Stir in cilantro or parsley.
  8. Serve warm with your favourite chips.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.