It’s been a bit of a blur since we got back from our glamping adventure.
The last couple days have been a mix of rushing around getting the kids ready for school and making them a number of their favorite foods.
With time available for leisurely breakfasts, I’ve hit the kitchen and made my kid’s favorite biscuits.
They’re really easy to make — you just need to allow time to chill the dough and remind yourself to not eat more than a couple.
I love adding lots of sharp Cheddar to the crumbly dough — it gives the end result a tang and a certain heft.
Of course you can eat these biscuits with an egg or griddled sausage but I like them simply split with a little butter melted on the inside.
The summer growing season is coming to a close too so that means that soon I will have to say goodbye to the produce that I love so much.
Like these.
And these.
And these.
So in the past ten days I’ve been adding tomatoes and corn to almost everything.
Like tomatoes to a hummus and avocado platter with Israeli Feta and arugula.
And these rainbow-hued angels to another salad with Marcona almonds and plums, all tossed with a tarragon vinaigrette.
And I’ve found that polenta is one of my favorite tomato partners.
Add some radicchio, pesto and pine nuts and it’s particularly appealing, I think.
And when I have leftover polenta one night, I usually make and pan fry polenta cakes for breakfast or lunch the next day.
And corn — I’ve been eating it like crazy.
Sweet corn salads topped with feta are the best.
And don’t get me started on all these berries.
They’ve been in constant rotation, too.
I love berries so much.
Oh, and I made another huge batch of that granola I’ve told you about.
And I’ve been dropping off to those who I thought could use a lift during this back-to-school week.
(And sometimes other things, too.)
Will I miss my kids?
Yes, so much.
It’s been a wonderful summer filled with lots of happy memories.
But summer break’s end doesn’t mean the fun has to end — it’ll just have to be condensed into smaller pockets of time.
And I’ve also got a full regular season of Seahawks football starting this week.
And a lot of hot weather in the weeks ahead– 103 this week.
So I’ll probably be grilling up more goodness
and making scads of easy casual meals — the kind that don’t sacrifice deliciousness for convenience.
So let the boozy slushy sloshing commence —
and Happy (early) Labor Day, all!
Hi Sarah, Your corn munching reminded me of this EASY recipe that was oh so good. Thought I’d include it here for your consideration. LOVE your Portland Sampler SO much! Hugs to you, David and those adorable kids of yours. Lynn
Corn and Ham Risotto (4 servings)
2 TBS oil
2 large shallot, chopped
2 garlic cloves, chopped
1 ½ cups Arborio rice
¾ cup dry white wine
Kosher salt and freshly ground pepper
4 cups chicken stock- divided
2 cups fresh corn kernels (from about 3 ears)
8 oz shredded smoked ham ( I just got a chunk from the deli and cut it up)
4 oz. white cheddar cheese- grated
¼ cup thinly sliced chives.
1) Heat oil in large saucepan over medium heat. Add shallot and garlic and cook stirring occasionally for 1-2 minutes. Add rice and cook until opaque, 2-4 minutes. Add wine and cook stirring until liquid is almost absorbed, 1-2 minutes. Season w/ salt and pepper.
2) Add1 cup stock stirring until absorbed, 5-6 minutes. Repeat 2 more times. Add remaining stock and corn and cook, stirring until rice is tender and corn is cooked through- 1-2 minutes. Stir in ham and cook until warmed through- 1-2 min. Remove from heat and stir in cheese until melted. Stir in chives
3) Serve immediately, topped with additional chives.
That looks amazing, Lynn! I love risotto. Thanks for sharing! It’s been way toooo many years since we’ve seen each other last. 2018 — will it be our year?
Sarah, This blog reminds me how wonderful it is to eat in Portland during the summer. We are blessed with so much in this area!
Big hugs to you and your family!!
Thanks for chiming in, Chrissy! Miss seeing you regularly 🙁