My brain knows that I love a full social calendar, but I have to seriously fight my homebody tendencies to make this happen, especially in the winter. Movies and books and cooking can seem so easy, so effortless. This weekend, though, my brain totally won.
There was a game night, a museum visit, a clothing swap and a Super Bowl party. So many different kinds of fun, my brain was still churning with excitement around midnight last night.
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If you've got a gathering with friends on the calendar it in the near future, might I suggest this black bean and corn dip? I first had it at Peter's step-mother's house last spring, and I've made it half a dozen times since. It's such a crowd pleaser!
Black bean and corn dip
You will need:
2 cans black beans, drained and rinsed
1 bag frozen corn
1/2 red onion, finely chopped
Zest and juice of one lime
Throw first four ingredients into a bowl and stir together with a generous sprinkle of salt and pepper. Put chopped cilantro on top, and chopped avocado if you're feeling extra fancy. This is a great dish to make ahead and set out, since the frozen corn needs time to thaw a bit anyway. Enjoy!