Do you ever have moments when you think, “enough is enough”? I’ve been feeling that way about school this term. It’s my final year – only 5 more classes to go and as of April, I’ll have a bachelor of Arts with a major in Women’s Studies and a minor in Sociology. It’s valuable. I get that. To have a degree – especially one that has forced me to think to critically about every system in my life. I’ve had to take apart life things that I took for granted before and put them back together again in ways that expose the perpetuation of oppression in our culture and society. My degree has royally ef’d up how I view the world. But in a good way. Plus a degree is a necessity these days to stepping up in the world – whatever that means.
4 years later though, I’ve had enough. Not of the women’s studies degree necessarily but of University in general. I’m tired of the repetitiveness of paper reading and writing. I’m sick to death of listening to people ask stupid questions in class and drag out their own issues in front of everyone. I can’t stand group work. But that stuff’s really superfluous in comparison to what I’m really tired of – all the elitism and bullshit the university creates and then exacerbates around academia. I’m so over the way University breeds intellectuals, fosters them through out their undergraduate, and then graduate, and eventually Phd degrees, and – in most departments – doesn’t really do anything to help make the world a better place.
Looking back, I’m not sure I’d do it again. I mean, my degree in women’s studies has completely changed who I was and has laid the foundation for who I am to become – that’s invaluable. And I’ve become a better person, nay, a better global citizen for it. And I do love to learn. We should all continue learning over our life spans. On the other hand however, the university is really a business that strives to make money above all else.
Maybe I’m just bitter or having an “off” day – but there’s just so much more joy out there beyond the borders of the classroom. There’s fresh dirt to dig our hands into and plant exciting seeds with anticipation of what might pop up out of the ground! There’s canvasses that are screaming for paint. There’s gourmet ideas to be sprouted and food to be cooked. There’s community to foster. Things to be canned. Books that yearn to be read (for fun). Adventures to be traveled. There’s just so much more to life than school allows… Which makes me ask the question, is it worth it? Is university, worth the time and effort and good lord! the money? Is school, enough?
But you know something that I haven’t had enough of? These Fresh Corn Cakes with Avocado & Goat Cheese Salsa have been adapted from Love & Olive Oil
. The moment I saw these I just knew I had to make them with the fresh corn that came in our CSA box last week. These little babies are soft, chewy, airy, comforting, and light – a perfect start to any meal or a side to a main course. Make them before the Summer veg is officially done for the season – it won’t be nearly as good with off season ingredients.
Fresh Corn Cakes with Avocado & Goat Cheese Salsa
- 2 C Fresh Corn Kernels cut from the cob.
- 1 C All-Purpose White Flour.
- 1/2 C Fine Ground Cornmeal.
- 1 Tsp Baking Powder.
- 1/2 Tsp Baking Soda.
- 1 Tbsp Sugar.
- 1 Tsp Kosher Salt.
- 2 Free-Range Organic Eggs lightly beaten.
- 2 Tbsp Milk.
- 1 Large Tomato or handful of tiny ones, chopped.
- 1 Red Chile seeded & finely chopped.
- 1 Tbsp Cilantro roughly chopped.
- 1/2 a small size Sweet Onion finely chopped.
- 1 Large Garlic Clove minced.
- Juice of 1 Lime.
- 1 Avocado pitted and diced.
- Small Palmful of fresh chevre crumbled.
Pre-heat your oven to 200 degrees F.
While that heats, pulse corn several times in a food processor until coarse chunks form - you don't want puree.
Transfer the corn to a large bowl and combine with flour, cornmeal, baking powder, soda, sugar, salt and pepper to taste. Add eggs and milk and whisk until just combined.
Pre-heat a splash of olive oil in a large skillet over medium heat.Once hot, drop batter by tablespoonfuls into the skillet, but be careful not to over-crowd the pan or they won't cook properly.
Cook 1 - 2 minutes per side until golden brown and transfer to a cookie sheet to keep warm in your oven until all the cakes are ready to be served.
For the salsa, combine all the ingredients in a bowl just before serving and mix well.
Serve cakes topped with the salsa.