These little corn cakes are quite tasty – we’ve made them during the winter months with frozen corn but I have to say, made with fresh, just-picked, milky sweet corn, a little splash of kefir for a bit of tang, a little heat from green chilies and topped with a guacamole veggie fusion – these are something really special. They’re so good, we’ve served them at dinner parties but still easy enough to have on a weeknight; serve them as a vegetarian dish with a side salad, add a fried egg and enjoy for breakfast or brunch – or pick up a rotisserie chicken and dinner al fresco is ready in under 30 minutes.
Musical pairing – The Beat Goes On by Sonny & Cher
Our garden is beginning to wind down but we’re planning to try some cool weather plantings which we’ve never done before so that will be an interesting experiment. Niece Avery has been dropped off for her first year at Indiana University in Bloomington; The Professor is back on campus for another year, the sun has changed positions, our days are shorter, nights longer and I hear the distinct sound of the crickets.