Summer Solstice, oh wait, nope. 

Well, it is officially the longest day of the year – but we will never know that because we’re sitting under days of rain from TS Cindy. I don’t know what the official mark is in inches right now, but when it is over it should be an interesting number. There is localized flooding, and our roof leaked – likely because of the odd angle the wind was blowing the rain – and it’s just crappy and dreary. So, there we are – no longest day of the year.
That said, the Summer Solstice is really just the beginning of the end. After that, every day gets just a little shorter. Until we do it all over again at the winter solstice.  When the days start to get longer.

Odd that the summer solstice makes me slightly depressed but the winter solstice makes me happier, but this year in particular the summer makes me sad – it does. Damnation. But at least I don’t have to wear a hat and worry about the sun for a few days. Somehow that is not does not really make me feel much better.

I think the rain will last at least one more day. Hopefully it will make me sleepy tonight and I will not have to put up with leaks in the closet or those damn tree frogs at 4:30 in the frigging morning. Steve needs to kill them, and I cannot believe I am saying that because I do not like to kill really green strange frogs, but last night – lord have mercy. Let us all hope tonight will be better.

So here is our life …

July – August 2016 – butter & eggs usage

9 July 2016 – Pear Bleu Cheese Turnovers – 1 large egg

And here is where is gets really sad –  nothing else until …

6 August 2016 – Creamed Corn – 3 Tbs butter

7 August 2016 – Chicken Salad & Egg Salad – 8 large eggs (boiled)

10 August 2016 – Red Onion, Asparagus Fettuccini White Wine, Orange Juice, Butter Sauce – 4 Tbs butterD&D_1533

17 August 2016 – Roasted Mushrooms – 2 Tbs butter

26 August 2016 – Chocolate Chip Butterscotch Chip Sour Cream Cake – 5 Tbs butter – 1 large egg

16 August 2016 – Brownie Cups – 16 Tbs butter – 4 large eggs

Well, I will give myself this excuse that summer is not terribly conducive to baking – or cooking – honestly. I can just skip dinner at this time of year.

Creamed Corn – love the local!

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Wendt Farm Store

It is the end of sweet corn season in NW Florida. It is a local crop grown on many of the farms that are within 30 minutes of town.  A couple of weeks ago on a lovely Saturday, we went into Santa Rosa county to the small market of Wendt Farm. Chumuckla Highway (yeah, go ahead and try to pronounce that – dare you) just north of Pace is where we are talking about (once again, don’t like to end a sentence that way – ugh). All the produce is locally farm grown and sold by the family.
There were plenty of watermelon available, but I avoid all kinds of melons (long story). So cool –  there were shelled peas, really beautiful tomatoes, some peppers, eggplant, and lots and lots of fresh corn. Boy, there was plenty of traffic and it was all locals – and by that I mean people from Pace and Milton. I felt like an interloper from town. People didn’t even turn their vehicles off. Just left them running. So many regulars. What a great thing to see. This is the way food should be.

Either way their corn was $4 for a dozen ears, but I had to get 6. That is more than we (me and the MotH*) need, but what the hell!

I have seen a couple of recipes lately for creamed corn. Both different, one with more ingredients than I thought necessary, and other was a bare minimalist approach. But the mechanics of it are basic: shuck corn, remove silks (which takes for bloody ever), trim kernels off (but not too deep), run back of knife over cobs to get the corn juice, heat butter in sauté pan, add corn and juice. After this things can go a variety of ways. For me it went like this:

Shuck 6 ears of corn and remove those damn silks – ugh – the worst part about fresh corn in my opinion  Slice the kernels off, but not too deep.  Scrape the corn juice from the cobs into the same bowl.  Heat a couple of tablespoons of butter (salted or not, but I think salted is best for this application) in a skillet and add the corn and corn juice (does this have a name – not sure).

So far, for me, that is it. Corn and corn juice with a little bit of butter. I tried it with a bit of cream, but dairy messes with the fresh corn flavor (can’t believe I removed silks again – ugh – do I say that enough? Nope). No dairy, no onions, no chicken stock – none of it. Just corn and butter, but it has to be fresh and local corn. No biggie for us here. How lucky are we? Very.

Wendt Farm store is closed now until the fall crops come in – October. Can not wait to go back.

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Corn – simple and excellent

*Man of the House – just watch Quiet Man. Yep.