Weekend ready

Looking forward to:

-Dinner with the girls in Vining's tonight.
-Yoforia frozen yogurt after said dinner.
-Massage tomorrow morning.
-Spending time with the bf grilling out and playing with the dog.
-Watching copious Youtube videos of outrageous local news stories.
-Cleaning my apartment.
-Enjoying the oppressive heat (not sure if that is possible).
-Seeing Inception.
-Making this recipe (from The Lo Down):

6 ears of corn (keep them in the husk for roasting)
½ c. chopped red onion
½ c. fresh basil, cut into ribbons
1/3 c. feta cheese, crumbled
¼ t. chili powder
salt and pepper to taste

Dressing:
2 T. olive oil
2 T. white wine vinegar (I would have used cider like Ina, but I only had white wine)
½ t. salt
½ t. pepper

What To Do:
Set your oven to 350 degrees. This is where Ina’s salad and mine differ in terms of prep. I roasted my corn, and she boils hers. Anyway, once the oven is hot, place all 6 ears of corn, in the husk directly on the racks. Roast the corn for 30 minutes.

Chop the onion and basil and set aside. Put together the dressing and set aside.
Once the corn is roasted, carefully remove from the oven. Peel off the husk while wearing oven mits, as the corn will let off a lot of steam. Once they’ve cooled a bit, hold each ear in the salad bowl and cut the kernels off, going from the top to the bottom of the ear. This will save you a lot of mess by cutting the corn directly into the serving bowl.

Add the onion, basil, feta cheese, and chili powder to the corn. Salt and pepper it just a little, and toss with the dressing.

Sounds yummy! What are y'all up to this weekend?