Corn, Tomato and Basil Salad

Thanks to Hurricane Irene our house is without power. Like generations before we are now rising closer to sunrise, sleeping closer to sunset and eating meals by flickering kerosene lamp light. Luckily, we have a generator that we can cycle to run our refrigerator and freezer and the well's pump. This lets us have drinking water, etc. and, hopefully, will help us salvage some of food. Until the power returns our meals are improvised and, if they involve cooking, they are made on the propane camp stove or the grill. 

Here's a rough recipe for a Corn, Tomato and Basil Salad I improvised the other night to go with defrosted, pre-cooked shrimp the other night. It was a fresh, satisfying and super quick. I should to keep easy meal ideas in mind when we have our power back as it is going to be a busy fall with anatomy and physiology part II, organic chemistry lab and lecture and a few other things to juggle.

I hope you aren't suffering the effects of Hurricane Irene or other natural disasters, but if you are I hope whatever troubles you are experiencing go away soon! I'm so thankful that a lack of power is my only Irene-related issue.

Corn, Tomato and Basil Salad

4 Tomatoes (from interning at Red Dog Farm!)
1 15 ounce can Corn, drained 
1/4 cup Basil, approximate measure (from the porch)
Apple Cider Vinegar, Kosher Salt and Freshly Ground Pepper to taste

1. Open the can of corn and turn it upside down with the lid on to let it drain.
2. Cut up the tomatoes into large chunks. Place in a bowl with whatever residual juice remains and add corn.
3. Slice the basil thinly, or if you would prefer tear it roughly, and add it the bowl.
4. Add a tablespoon or two of Apple Cider Vinegar, 5 twists of freshly ground pepper and a sprinkling of salt (or whatever amount of these items you prefer) and toss ingredients to combine.
5. Eat it all because you can't refrigerate the leftovers for later!