I recently overheard someone say that traveling without kids is a vacation, but traveling with kids is a trip. How true it is. We left Baltimore last Wednesday at 1 pm, an hour later than planned, and our first stop was at 1:20 pm at an elementary school still within city limits. Baby Lydia was screaming for milk, so we pulled over and I fed her while Justin took Evelyn to the playground. That early stop set the tone for our trip. Many stops, feedings, and potty breaks later, we decided to stay at a hotel shortly after midnight. The next morning we enjoyed a hot breakfast and a swim in the pool, then continued on to reach our Michigan destination around 3:30 pm. A ten hour drive took us 27 hours, but we were not upset. The best plan when traveling with kids is to have no plan. We played at the rest stops, ate good food and snacks, and marveled at a random zucchini plant at one of the rest stop gardens. We enjoyed each others company, although Evelyn was rather up and down about being in the car for so long.
But we made it, and it was worth the drive. It is wonderful to see family, play in the lake, and relax. This week we will drive up to Ludington, and then come back to Portage before making the long trek back. We have been enjoying yummy summer food.
I made this fresh corn salad for a recent cookout, and everything in it is currently in season. I like it with fresh crunchy corn, but I bet it would be amazing if you sautéed the corn first. Give it a try and let me know what you think!
Corn Off the Cob Salad
- 6 ears corn on the cob corn sliced off
- 2 cups grape or cherry tomatoes
- 1 bunch scallions sliced
- 1 cup fresh basil leaves thinly sliced
- 3 tablespoons white wine vinegar
- 2 teaspoons kosher salt
- 1/2 – 1 teaspoons freshly ground black pepper
- 1/4 cup extra virgin olive oil
- Shuck corn and wash. Slice corn kernels off the cob by holding cob upright over a large bowl and slicing down using a sharp knife. Rinse and slice remaining ingredients. The easiest way to slice basil is to stack the leaves, roll them up and slice.
- Mix together white wine vinegar, kosher salt and fresh ground pepper. Slowly pour in olive oil while whisking.
- Pour dressing over corn salad and toss to coat. Let marinate one hour.