Savory and Summery

July 11, 2010 at 12:16 am 68 comments

Avocado and Sundried Tomato Eggrolls(Mom wants me to let you guys know that we she grew the lettuce on that plate.)

These past few weeks, I’ve felt suspended in limbo. In a lot of ways, this summer feels like my last. The last summer I can get away without having a steady job. The last summer where my high school friends are all in town and trying to keep us together. The last summer I’ll see the world the way I do right now. I keep having to remind myself that I’m a high school graduate, and that everything is about to change in September.

I don’t feel like a college freshman, the way I still don’t feel like a legal adult. Once in a while, when I hear from a friend or spot the square graduation cap in my closet, I’m stifled with hesitation. There are moments where I don’t think I’ll survive if I’m tossed into the depths of the unknown. But sooner or later, I walk past someone with a Red Sox tee or tell someone about my expected major – and then I’m overwhelmed with a desire to pack up and move to Boston already.

The morning after I graduated, I thought to myself, “This is it. This summer is like the eye of a hurricane.” A month in, though, I’m seeing it a little differently. The next two months aren’t the calm before an unstoppable storm… they’re a window of opportunity. The opportunity to relax while shouldering a bit of responsibility, and to enjoy every second of this limbo.

Avocado and Sundried Tomato Eggrolls

So what have I been doing with my last days in Washington? Even though Seattle is currently going through a miniature heat wave, I’ve been spending most of my hours in the kitchen.

It started about a week ago. My dad and I were at the dinner table, talking about college and 17 and Baking. Up until then, I’d felt unconcernedly confident about maintaining the blog through the school year. After all, it simply had to work out. How hard could it be to keep up the blogging?

But little by little, tiny cracks chipped away at my optimism. I came to the unpleasant conclusion that I can’t bring the KitchenAid mixer with me. It’s so heavy, how we would transport it across the country? And where would I keep it – my dorm? Would I carry it down the streets of Boston in search of a kitchen? I reluctantly admitted there were flaws in my idealism, all the way down to the simple issue of where I’d store flour and eggs. Would I even have time?

So I’ve begun baking like crazy to stock up on photos. While I’m thrilled that I’ll be able to keep blogging through the blustery chills of October and the January freeze, it contradicts my general philosophy of only using seasonal items. In the past week, my searches for wintery produce and dabbles with autumn spices have only reinforced my appreciation for seasonal ingredients.

Avocado and Sundried Tomato Eggrolls

It’s July, and it’s also a window of opportunity for the fruits and vegetables I’ve waited for all winter. I’ve missed the satisfaction of a real tomato, heavy with juice and sweeter than sugar. It’s been too long since I last eased a knife through the streaked hull of a watermelon. I’ve been craving the fuzzy blush of a peach and the first seed-studded bite into a strawberry ever since January. They just aren’t good in April – some things are worth waiting for.

Gosh, I’m hungry again.

And with the ingredients come the dishes I’ve been lusting after. Spontaneous fruits-of-the-moment fruit salads, cold cucumber soup, sparkling herb lemonade! Even water tastes better when you’re drinking it between forkfuls of grilled salmon with grape and melon chutney.

I know I’m not the only foodie in town excited by summer produce. My parents have both been waiting, and it’s finally the time of year for my dad’s zesty blueberry corn salad with lime, and my mom’s avocado and sundried tomato eggrolls with chili dipping sauce. There’s only a short window of time when we can indulge ourselves in these savory summer dishes, and we’re taking full advantage of it.

Avocado and Sundried Tomato Eggrolls

I love my mother’s eggrolls. She first came up with them last summer, and when avocado season rolled around this year we began eating batch after batch. She starts with a gorgeously ripe avocado – as creamy and thick as butter, the kind of green that sends happy flutters in your stomach. Add sun dried tomatoes, fresh cilantro and sharp red onion, and you’ve hit upon something special – smooth, crispy, chewy, and indulgent.

My dad loves the combination of fresh blueberries and gently cooked corn. The corn is still a little warm, still has a little pop to it. The blueberries are cool and sweet. Spritzed with lime, they become like dark pearls, stunning against the light yellow kernels and flecks of zest. There’s only a small period of time when blueberry season and corn season cross, so now’s the time to make this refreshing salad… over and over again.

In the coming weeks, as summer draws to an end, I might get sick of flaky eggroll skin or juicy corn. Before long, I’ll be longing for pumpkin puree and for the give of a ripe pear, the way it smells like crisp leaves and November rain. But everything is worth the wait. And for now, I’ll enjoy the summer’s bounty as long as it blooms, ripens, and warms in the July heat.

Blueberry Corn Salad with Lime


Blueberry Corn Salad with Lime
A 17 and Baking Original
Makes 4 cups of salad

2 ears of sweet, ripe corn
2 cups fresh blueberries
A teaspoon of salt
1/2 lime, juiced and zested

Put the corn in a pot of cool water. Bring the water to a boil and cook for about 5 minutes, or until the corn is lightly cooked – you don’t want it to be raw, but you still want it to have some crisp. Cool the corn until you can cut the kernels off the cob (should yield about 2 cups corn.) While the corn is still a little warm, toss with the salt and the lime. Add the blueberries and toss gently. Add more salt or lime to taste. Eat the salad at room temperature, or slightly chilled.

This salad doesn’t keep well overnight (perhaps it’s the blueberry and the acidic citrus together.) If you want to make this salad ahead of time, simply leave out the blueberries until serving time.

Printer Friendly Version – Blueberry Corn Salad with Lime

Avocado and Sundried Tomato Eggrolls with Chili Dipping Sauce
A 17 and Baking Original
Makes six eggrolls

2 large ripe avocados
1/2 cup diced red onion
1/2 cup fresh cilantro, chopped
1/2 cup sundried tomatoes, chopped
Salt and pepper to taste
Package of eggroll wrappers
One egg, beaten
Oil for frying

Chili Dipping Sauce
1/4 cup mayonnaise
2 teaspoons spicy sweet chili sauce (like Sriracha. Adjust to taste.)

To prepare the chili dipping sauce, combine the mayonnaise and the chili sauce in a small bowl. Make sure to taste it and add more mayonnaise or chili sauce depending on how much spice you like. The sauce needs to rest for 15 minutes, so you can make the eggrolls in the meantime.

Mash the avocado in a medium bowl. Mix in the red onion, cilantro, sundried tomatoes, salt, and pepper. Spread a little onto an eggroll wrapper and roll up, closing the two ends and using a little bit of egg to help seal it. Deep fry in a saucepan of sizzling oil over medium heat until the eggrolls are blistered and golden brown. Serve with the chili dipping sauce.

Printer Friendly Version – Avocado and Sundried Tomato Eggrolls with Chili Dipping Sauce

Entry filed under: Breakfast/Brunch, Other Treats. Tags: , , , , , , , , , , , , , .

Orange-Cinnamon Honey Sticky Buns and The Newlywed Kitchen Cherry Cornmeal Upside Down Cake

68 Comments Add your own

  • 1. Indigo  |  July 11, 2010 at 12:25 am

    That’s something I’ve been thinking about to, especially since I will have no kitchen.
    That all looks wonderful!

  • 2. Sib  |  July 11, 2010 at 1:54 am

    Hello Elissa,
    usually I only read and don’t comment, but I really like your blog a lot, so I wanted to encourage you a bit to keep on writing =).
    I’m confident that you’ll find possibilities to keep on baking and blogging. Although I don’t know what your surroundings will be like – but since moving out of my parents home 5 years ago, there were always possiblities popping up. Just keep your eyes open and be creative… Have courage!
    Sorry if my English is weird, I’m no native speaker.

  • 3. Hanna Begic  |  July 11, 2010 at 2:02 am

    I must say that i thoroughly enjoy every blog post.
    i am possibly and perhaps your most frequent viewer :)

    aspirations are in your favour, if i can become half the writer that you are, i would be a happy cookie.

    btw i have recently made the gingersnap cookies & only now have i realised why you adore them so much. however, wasn’t it difficult to start the blog in regards to the CSS and layout?

  • 4. hannah {thepastrykook}  |  July 11, 2010 at 2:16 am

    my my everything looks so good. b: and i hope u carry on blogging!

  • 5. Sis  |  July 11, 2010 at 6:06 am

    Maybe you need to take a “home ec” class at college, just to use the kitchen! LOL

    I was enjoying your writing and then I got to the description of a pear, and suddenly longed for fall. Yet I’m loving the summer sun and all the wonderful produce as well…

    Both these recipes appeal to me; I’ll definitely be trying them soon. Thanks!

  • 6. Maddie  |  July 11, 2010 at 6:19 am

    College will be a big change, but in time, you’ll find the right balance for everything (blog included). Until then, enjoy the summer—and your big home kitchen! :)

  • 7. rebecca jordan  |  July 11, 2010 at 6:33 am

    first time commenting….

    i knew this was a baking blog. no idea how incredible of a writer you are. most blogs filled with aragrahs i skim through, but yours is so captivating! do keep writing. keep showing us baked goods mixed with your life experience. and my tip for college? BFF with a townie or rich friend with an apartment and full kitchen and use their resources!

  • 8. Val  |  July 11, 2010 at 7:36 am

    I schlepped my kitchen-aid to university, though never lived in dorms until I studied abroad in Germany. There I had to make due with mixing the way our grannies did, so at least invest in a couple different whisks and sturdy wooden spoons if you find you can’t ship your mixer. Enjoy your dorm experience, but make friends quickly with a person who has a full kitchen and doesn’t mind you cooking dinner/treats for them on a regular basis (shouldn’t be tough :). Experiment with low-tech cooking techniques and European style shopping. Most Continental kitchens have dorm room-sized mini-fridges since people tend to go to market each day instead of stock-piling like Americans do. You’ll save money this way, too, because you won’t have leftovers getting jostled and lost amid all your new and tasty purchases. Oh, and get the cheapest meal plan if you are getting one at all– the food is going to be terrible and you’ll probably end up being tempted to eat at the cafeteria a lot more than you’d think and like, since you’re paying for the food anyway and it’s loads easier than concocting something tasty on your smuggled-in hot-plate (oh, also smuggle in a hot-plate). Can’t wait to hear about it. I’m sure you are getting really excited!

  • 9. Teresa  |  July 11, 2010 at 8:00 am

    I also think you are going to find you’ll be able to cook, at least occasionally, while in Boston. There will be many local students there and, I’m sure, some of them would love some home-baked goodies.
    I, too, am loving the summer fruits and vegetables. South Carolina is known for it’s peaches and this is a great year for them. Sweet and luscious does not begin to describe the fruit I have on my counter.
    I’m looking forward to following your journey to Boston and watching you transform into even more of a young adult than you have already. I have a feeling you are going to be coming up with some interesting ways for college students to survive the cafeteria food of their freshman year. Who knows, maybe they will let you use the kitchen there. You could give them some pointers! Enjoy this summer. Fall will be here before you know it!

  • 10. Nicole Braden  |  July 11, 2010 at 8:06 am

    Wow! Both of these dishes aound wonderful!!!!!!!!!!! I cannot wait to try them! And you write beautifully!!!!! Now I am definitely craving summer foods! I just started following your blog….where are you going to school in Boston?

  • 11. Jessica  |  July 11, 2010 at 8:30 am

    If it didn’t sound creeptacular I would offer my kitchen to you, but I live in a suburb 45 minutes outside of Boston so that’s a bit of a no-go hahah But my green apple Kitchenaid always loves the attention.

    I’ve only recently graduated from BU and I never really found the time to bake during school, only occasionally, at my friend’s apartment before I had my own apartment for the last two years of school. And schoolwork will keep you more than busy, but even if you’re not baking or making food, a blog update is always well appreciated! I love seeing what people think of Boston since I’ve lived here my whole life.

  • 12. Sally  |  July 11, 2010 at 9:03 am

    Elissa, I think it’s safe to say that you’ve won our hearts not only with your delicious recipes and GORGEOUS photos, but with your stunning writing and humble humor. If you don’t manage to update regularly, that’s probably okay. And if you don’t manage to blog about food specifically as often, that’s okay too. You have a loving fanship now of people excited to see you succeed, so anything you choose to blog about I’m SURE will be lovingly read and enjoyed! School should be your top priority, but take it from a college graduate: ALWAYS find time to do the things you love. You’ll find your education is much more well-rounded than a schedule full of classes could ever give you. Passions and hobbies should not be put on hold while at school. They should be carefully woven in. Stirred in, even. ;D

    Enjoy your summer! I also live in Seattle, and I’m totally loving our mini heatwave. Let’s love it while it lasts!

  • 13. Tamiko  |  July 11, 2010 at 9:20 am

    Don’t feel disheartened. I somehow found a way through university to have a part time job, workout daily, cook, bake and graduate with honors. Remember, you need time for fun and relaxation as it will make your studies easier. You’ll find a way to fit in all the things you love to do, even if it isn’t the same. I recently discovered your blog, and it is delightful! Good luck to you in this part of your journey. You have a beautifully bright future ahead of you!

  • 14. Rachel @ Working Out Wellness  |  July 11, 2010 at 9:39 am

    I’ve been wondering how you were going to keep up the blogging while at college. Do you have a kitchen in your dorm? When I was an undergraduate, there was a full kitchen on every floor, but, of course, those were not days of cooking. They were days of ramen and potato chips and the campus cafeteria. I’m glad you’ve considered the possibility of not being able to cook like usual, and have taken steps to keep your blog up despite any obstacles.

    I’m obsessed with summer fruits right now, too. I just picked up a bunch of apricots and made a streusel coffeecake yesterday that I’ll be blogging about (hopefully) tomorrow. It’s just more fun to cook with fresh, in-season ingredients.

  • 15. Bonnie Riffle  |  July 11, 2010 at 11:31 am

    blueberries and corn with lime juice and salt !! Omg!! I can’t wait to try that combination! Sounds fabulous! I also am in love with seasonal fruits and veggies of the summer! I never ever eat a tomato anymore, unless it is summertime and it is homegrown. Otherwise there is no point.

  • 16. Lisa { AuthenticSuburbanGourmet }  |  July 11, 2010 at 12:19 pm

    Sounds like a very exciting time in your life. Enjoy every minute of this summer and I know that college will be an amazing experience for you. Both of the dishes you highlighted look amazing. :-)

  • 17. ramblingfamilymanager  |  July 11, 2010 at 12:29 pm

    Kitchen Aid makes a wonderful hand mixer, too! A little more challenging but it works, and it’s a lot smaller to pack. :)

    But seriously, I enjoy your writing the most. Even if you aren’t able to bake I hope you’ll still write. Another blog with a different focus, perhaps? 18 and ???. I get my daughter, a year behind you, to read your blog whenever you write about where you are in your life, with waiting for those college letters, graduating, and now getting ready to move on to the next step in your life. It’s like a road map of what is in store for her down the road.

    Whatever you decide to do, my best wishes go with you.

  • 18. Warm Vanilla Sugar  |  July 11, 2010 at 12:34 pm

    These look like the best egg rolls EVER. Mom’s are the best.

  • 19. Mary @ stylefyles  |  July 11, 2010 at 3:48 pm

    Don’t worry this is NOT your last summer. It might seem that way now, but trust me: college is the real end of the gravy train, not high school. Enjoy these next four years, for many they are the best years of their lives. Seems sad to say, but seriously, live them like they’re the best years and they truly will be. Once college is done, most end up working 9 to 5 and then summers are REALLY gone.

    As far as the blog, even if you can’t cook as you normally would, definitely use your move to Boston and to a dorm as a chance to be creative (I’m sure you will). You will be in a new city, across the country, with a fresh culture. Practice your photography by reviewing local foods and farmers markets, and maybe even continue your own creations with ‘dorm’ foods….find ways to cook things in the microwave, etc.

    PS those egg rolls look fantastic!

  • 20. Sharlene  |  July 11, 2010 at 4:56 pm

    Gorgeous pictures, Elissa! I love how your entire family is filled with foodies and you all bring new ideas to the same delicious table. I hope one day my family is the same way. College is an extremely exciting time but I’m glad you’re enjoying the here and now because the summer between high school and college is just as wonderful. I’ll definitely be making these dishes soon!

  • 21. Preston Mui  |  July 11, 2010 at 6:02 pm

    Oh, thank you so much for this — there’s two ears of corn in my fridge and I had no idea what to do with them.

  • 22. Alli  |  July 11, 2010 at 6:04 pm

    Wow! I can’t believe that you’re preparing so far in advance for your posts. Are you preparing for a full semester or a school year? I really admire your dedication to keeping your blog going – I look forward to seeing your new recipes, as well as your updates on life.

  • 23. linda  |  July 11, 2010 at 6:37 pm

    kudos on graduation!

    enjoy this summer…

    relax without pressure from any of us…
    we will be here whenever you appear on this wonderful blog!

    & what an exciting time of discoveries & experiences await you!

  • 24. linda  |  July 11, 2010 at 6:38 pm

    btw: your mom’s lettuce looks so healthy & fresh!!!!

  • 25. Sarah  |  July 11, 2010 at 7:44 pm

    Don’t be discouraged by the baking challenges of dorm living… it was actually while living in my dorm room that I first began to love baking. My equipment: a toaster oven, an electric skillet and a hot pot. That was it!!! I was forced to be super creative, but I had a blast!
    Best of luck to you, and have the best time in Boston (my brother just graduated from Northeastern) it is a wonderful city!

  • 26. Sarah  |  July 11, 2010 at 10:05 pm

    Why is it that your blogs always seem hit on exactly what I’m feeling but am not nearly enough to express as beautifully as you do? For the past month time has been behaving in the strangest manner; each warm, lazy, book-laden minute seems to drop slowly away like honey from a spoon, but the weeks are running away from me so fast I can hardly keep up. All of a sudden I have a roommate, I have to preregister for classes, and I find myself lingering over recipes for apple cake and pumpkin muffins.
    Don’t let yourself be dismayed by the prospect of baking during the school year. If it’s something you love–which clearly it is–you’ll find a way to make it work. I have my doubts all the time about my ability to do the things I think I want to do, but I have to believe that the things that are meant to be will be. And you are unquestionably meant to be baking. Plus, think of all that beautiful Boston fall produce! Farmers markets filled with freshly picked apples and cranberries; sweet potato pie with your homemade marshmallows. (Did you know that sweet potatoes are actually related to morning glories? Who would have guessed?) In a similar vein to relishing seasonal produce, I just finished reading Animal Vegetable Miracle by Barbara Kingsolver, and I found it really interesting and inspiring. Enough that I’m contemplating attempting to grow vegetables and herbs on my windowsill in college. (We’ll see how that turns out.)
    Sorry my comment is so long and scattered. Your blogs always make me feel like pouring my heart out. Signs of a good writer and an overly enthusiastic reader.

  • 27. Stacey  |  July 12, 2010 at 6:10 am

    Hello Elissa,
    I usually just read and never comment but I want to let you know that I love your blog. I just finished college in Boston and am now living here. I think you will make it work. in my freshman year there were some dorms that had full kitchens on certain floors. After that in my sophomore year and up there were on campus apts that had kitchens.. it was not ideal but I was still able to bring a little cake mixer to make brownies, cupcakes, etc. I know you don’t know me and from reading your blog I feel like I know you, I would welcome you to come bake with me anytime.

  • 28. Krista  |  July 12, 2010 at 7:51 am

    Enjoy your last summer before venturing off to Boston. I am a BU alum and will tell you my 7 years in Boston (I stayed for a few years after college before moving to Hoboken and then to FL) were some of the best years of my life. It is the most amazing city. So many colleges, great food. You have to check out Flour bakery when you arrive, Joanne Chang makes the most amazing baked goods, breads and pastries.
    A little side note: I noticed you listed croissants as a recipe yet to tackle. I learned to make them at the French Culinary Institute but then came across a Jeffrey Hamelman recipe (the KAF bread God) in Fine Cooking. Although I already knew the technique I found this article very easy to follow and I think with your baking skills you would have no problem executing a wonderful product. Here’s the link. Good luck!

  • 29. Anna  |  July 12, 2010 at 10:05 am

    I’m so glad you’re planning to keep blogging – food or not, I love to read what you write! And if you get desperate, there is a Kitchenaid stand mixer in our decently sized kitchen. We live close to downtown and minutes away from the green line, and love great food! We’d be happy to be a kitchen away from home for you, if you’re looking!

  • 30. Ashley  |  July 12, 2010 at 1:04 pm

    Wow those spring rolls sound and look way better than any I’ve tried before! I love that there’s avocado in there.

  • 31. Cookie  |  July 13, 2010 at 7:26 am

    I don’t know what your college major will be, but it seems to me you are already doing your life passion. Your food, photography, and your beautiful writing have already revealed a wonderful career path for you.

    I am now in my fifties and as life goes on what I have learned is that we always come back to our passions. When we’re younger we think we need to do the right things, and become something important and make a big difference in the world, but gradually our spirit simply wants to do its passion. Please don’t forget this as you move through your young adult life and gradually ease into the middle part of your life. You are DOING right now what your heart desires.

  • 32. Georgia @ The Comfort of Cooking  |  July 13, 2010 at 9:29 am

    Enjoy these last few days before college – You will have an amazing, unforgettable experience. Don’t forget to keep writing, keep baking, and keep calling your nervous parents to tell them how you’re doing! ;)

  • 33. Estie  |  July 13, 2010 at 11:47 am

    Just wanted to let you know that I made your egg rolls for dinner last night…they were to die for!!! Thanks for a great recipe and beautiful writing!

  • 34. Catherine  |  July 14, 2010 at 1:11 pm

    This looks wonderful Elissa! The photos are wonderful!

  • 35. Geni  |  July 14, 2010 at 2:55 pm

    This looks scrumptious! I am tempted to make it for my book club tomorrow night but have a bit of stage fright to try a recipe for the first time on guests. Should I? Your photos are getting better and better. They are truly stunning. Congratulations on all your success.

  • 36. Alexandra  |  July 14, 2010 at 6:36 pm

    These egg rolls look great, will have to try them sometime.

  • 37. Nicole  |  July 15, 2010 at 5:30 am

    Oh wow. These look… oh wow. Can’t wait to give them a try!

  • 38. Michel  |  July 15, 2010 at 5:31 am

    Great job. I’ll be giving these a try!

  • 39. melissa  |  July 15, 2010 at 12:46 pm

    the college i went to had one kitchen that anyone could use in the dorms… but beware of putting your stuff in the refrigerator – always gets stolen that way… especially if it’s fresh and yummy…. we only cooked in that kitchen a few times – it was also almost always available b/c most people are busy studying or eating take out…. or eating at the cafeteria – good luck there – i gained about 40 pounds my freshman year – so many french fries and ice cream every night – not smart.

  • 40. tryityoumightlikeit  |  July 16, 2010 at 5:45 am

    I’ll be making the blueberry corn salad this afternoon as soon as I’m home from work. I have all the ingredients waiting in the fridge.

    I just discovered your blog and it is incredible. I do hope that you’ll find the time to continue. I’m sure that you’ll find a way to a great kitchen. I was lucky enough to have a couple professors befriend a group of us so we could use their kitchens every once in a while. At the least you could create some great recipes using a microwave and a hotpot which is all that we were allowed in our dorm. I’m sure that many college students would appreciate that. You can also many grilled cheese sandwiches with tin foil and your iron but I’ve never tried it.

    Best of luck in Boston. It is a wonderful city and I’m sure that you’ll love it here. I live nearby and don’t visit there nearly enough.

  • 41. Adrienne  |  July 16, 2010 at 12:25 pm

    Your photos are just plain fabulous!

  • 42. Meatloaf Recipe  |  July 17, 2010 at 9:45 pm

    Ah! that’s looking very yummy yummy!
    thanks for the posting.

  • 43. Eli  |  July 19, 2010 at 12:50 pm

    Dissapointed to see that youre using “fake” blueberries, not the real wild blueberries that are purple on the inside. Your blog is really great, I’ve been a fan for quite some time now! It really inspires me to go in the kitchen and make something else than my usual cinnamon rolls. I hope you’ll write more about college in the future!

    • 44. Elissa  |  July 19, 2010 at 1:44 pm

      Eli – I’m not sure what “fake” blueberries are? These aren’t hand-picked wild blueberries, but they’re definitely real fruit. And there will be a lot more college coming soon! :)

  • 45. emily s  |  July 20, 2010 at 2:47 am

    I haven’t been on your site in a few weeks and when the first picture popped up, well, I was stunned. You are such an incredible photographer – your photos are AMAZING. Anyway, I’m sure you knew that, but just wanted to let you know again – and those eggrolls sound delish as well!

  • 46. Shaheen {The Purple Foodie}  |  July 20, 2010 at 11:37 am

    All the best for college! I’m in a similar sort of fix.. I might be moving to London for a few months and surely can’t carry my KA along with me, and nether carry anything else like my favourite Le Creuset pans. It sucks! And I’m trying to write up a few posts too.. Although once I’m there I might just be busy exploring the city!

  • 47. bittersweetbaker  |  July 21, 2010 at 11:10 am

    Hi Elissa!

    I gasped when the page loaded and a saw your first picture. The colors are so vivid!

    I’m so glad to hear you’re going to try to continue blogging when you start college. I’m not sure I could live without your writing and photography!


  • 48. Blueberry Corn Salad « Try It You Might Like It  |  July 21, 2010 at 3:54 pm

    […] still have lots of blueberries from our visit to the farm and when I saw this recipe at 17 and Baking I thought it would be a nice change from all the sweet recipes that go with […]

  • 49. SeattleDee  |  July 21, 2010 at 10:49 pm

    I doubly appreciate your blog when you include a savory dish, and today’s recipes sound delish!

    Enjoy the unstructured time you have left, and then enjoy the launch into the next chapter of you life. You know your readers will enjoy any posts you find time to write, but don’t feel pressured to keep to an uncomfortable schedule. Good luck and have fun!

  • 50. Devon  |  July 23, 2010 at 11:55 am

    Congrats on the big move to Boston. It is a great city; you are going to love it there. I lived there for 2 years and miss it terribly. If you have any questions about the city I would be happy to answer. Enjoy this summer and best of luck on your new adventure in Boston. Go Red Sox!!!

  • 51. infogdss29  |  July 24, 2010 at 11:43 pm

    Glad you are taking time to enjoy and reflect, even in the midst of change.

    I am sure, even with the limitations you may be facing, you will find a way to pursue your passion. You can do a lot of baking with a hand mixer, or even a whisk. And, you never know what you might find cheap on Craigslist or free on Freecycle.

    Also, I have made the blueberry corn salad twice and love it! The stunning photo captured my fancy, and inspired me to give it a shot. The flavor combination works great and it’s so refreshing. Next time I’m going to try roasting the corn, and adding a little sairachi.


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Elissa Bernstein

I'm Elissa: a 17 (now 21) year old baker in Seattle Boston juggling creative nonfiction workshops, subway maps, and my passions for writing, baking, and photography. Photo above © Michelle Moore

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