I’m dealing with a little problem: I can’t seem to fall asleep at night.
Sleep anxiety has always been my thing. Maybe it’s the first-born streak, or the Scorpio in me, or just a brain that refuses to switch off. If I don’t fall asleep within what feels like seconds of laying down, I immediately spiral: “I can’t sleep. I’ll never sleep. Should I turn the TV off? No, then I’ll be scared. What if I’m exhausted tomorrow?” It’s a loop that gets louder the more I try to quiet it.
I’m so ahead of myself that I’m behind.
See the mess I’m dealing with?
Living with me at night is a real treat.
I’ve always been an early-to-bed, early-to-rise kind of person—partly because I haven’t been the type to go out and be “cool” late at night. Sleeping in makes me anxious, too; I worry about wasting the day and not getting anything done, and the “omg” loop restarts. So yes, I’m an endless source of entertainment—if you’re into that kind of thing.
Case in point: last night, when insomnia hit, I played MASH. By myself. At 29. In bed. Married. MASH at 29 feels oddly different than folding a paper fortune teller in sixth grade. Back then you’d write crushes, dream houses and career options on a slip of lined paper and pass notes; now you’re in a marriage and mentally scribbling down long-shot celebrity names and secret brain-crushes that have unusual names—George Clooney, for example. It’s weirdly nostalgic and a little absurd.
And you definitely don’t pick boy band members when you remember they’re decades younger than you. That’s a depressing wake-up call right there.
I’m not sure how kids manage today without paper and pencil—the tactile small rituals of childhood felt meaningful. A screen just doesn’t replicate folding notes into tiny footballs or playing MASH with a real pencil across the lines.
Oh—and the quinoa. Yes, I made a lot of quinoa last week. I even cooked some kale (that’s a story for another time). I’m continuing my annual obsession with grilled corn. Last year I lost my mind over grilled corn in pasta; this year I mixed it with quinoa for a side dish that’s both simple and incredible.
While the quinoa was still hot, I folded in sharp white cheddar—an organic variety that melts into the quinoa and makes it lusciously creamy. With just a handful of ingredients—quinoa, grilled sweet corn, cheddar, butter, a touch of salt and pepper, and fresh cilantro—the flavor is surprisingly bold and satisfying. It’s easy, comforting, and perfect whether you’re serving it alongside a weeknight meal or eating it out of a bowl in a hypothetical future shack with Ryan Gosling.
Grilled Corn + Cheddar Quinoa
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Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken broth
- 4 ears of sweet corn grilled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 4 ounces cheddar cheese, freshly grated
- 1/4 cup fresh cilantro, chopped
Instructions
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Preheat your grill on the highest setting. Shuck the corn and brush each ear with olive oil, then sprinkle with 1/2 teaspoon salt and pepper. Wrap each ear in a single layer of aluminum foil and grill for about 5 minutes per side, rotating 4–5 times until charred and cooked through.
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Let the corn cool slightly, then cut the kernels off the cob.
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Bring the quinoa and chicken stock to a boil in a saucepan. Reduce to a simmer, cover, and cook 15–18 minutes until the liquid is absorbed. Fluff with a fork and, while still hot, stir in the butter, grated cheddar, and the remaining salt and pepper. Fold in the grilled corn and finish with chopped cilantro. Serve warm.
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P.S. This dish is also wonderful with jalapeños—I added them later by accident and it was delicious.