There are few things worse than coming home after a perfect vacation.
But in my book, the absolute worst part of returning is something specific. Yes, I have an opinion—gasp.
Going back to work is rough, but it’s not the worst.
A mountain of laundry is painful, but I usually forget about it until it’s unavoidable. When I have kids someday, that will be a whole different story.
Not spending every minute with your ridiculously fun family is sad, though I secretly crave alone time.
Waking up to a spider on your ceiling instead of waves at the shore is definitely a bummer.
But the real culprit?
The food. Or rather, the lack of vacation food. Coming home means returning to ordinary meals, and that stinks.
On vacation you can indulge: donuts for breakfast, your dad’s blueberry pancakes, salt-water taffy, and maybe a mojito before noon. Nightly ice cream? Absolutely. After a long happy hour you might enjoy flaky fish with brown butter, a perfect avocado BLT, and yes, gelato for an afternoon snack. Back home, my meals suddenly become normal — and boring.
I don’t enjoy having to plan, cook, and clean up after every meal. Feeding myself and others, washing dishes — none of it feels like a good time. Who decided adulthood required so much responsibility?
So here’s what I do to hold onto that vacation feeling: I recreate special dishes at home. Last week I made these seafood nachos to go with the New England clam chowder we had for dinner. It felt like a little seaside feast even though my kitchen wasn’t exactly beachy. The flavors were bright and summery — exactly what I needed as the season flies by. Time is moving way too fast, and I’m not thrilled about it.
Kahpeesh?
Summertime Seafood Nachos with Grilled Corn + Avocado Cream
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Ingredients
- 2 pounds uncooked fresh seafood of choice (I used Trader Joe’s seafood medley)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/2 cup dry white wine
- 1 large bag of tortilla chips
- 8 ounces fontina cheese, freshly grated
- 6 green onions, sliced
- 4 ears grilled corn, cut from the cob
- 1 mango, chopped
- 1/2 pint grape tomatoes, halved
- 1/2 cup fresh cilantro, torn
Avocado Cream
- 2/3 cup sour cream
- 1 avocado, chopped
- 1/3 cup fresh cilantro, torn
- 1/2 lime, juiced
- 1/4 teaspoon salt
- pinch black pepper
Instructions
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Preheat the oven to 325°F (165°C).
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Heat a large skillet over medium-high heat. Add butter and olive oil, then add the seafood seasoned with salt. Cook, stirring occasionally, for 2–3 minutes until the seafood turns pink and opaque. Pour in the white wine and stir until the alcohol cooks off, about 1–2 minutes.
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Arrange a thin layer of tortilla chips on a baking sheet. Sprinkle with grated cheese, corn, seafood, green onions, tomatoes, and mango. Add another layer of chips and repeat the toppings as desired. Bake for a few minutes, just until the cheese melts and the chips are warm. Remove from the oven and dollop with avocado cream, then sprinkle with cilantro.
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To make the avocado cream: In a food processor, blend the cilantro and avocado until mostly smooth. Add sour cream and blend until combined. Stir in lime juice, salt, and pepper, taste, and adjust seasoning if needed.
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