I know I’m a broken record, but I am completely obsessed with summer produce. Watermelon, berries, peaches, plums, grapes, corn, tomatoes… It may not ever feel like summer here, but at least we get all the amazing produce.
We had a pretty awesome weekend…Friday night we went to Ikea (yeah I know it’s the lamest Friday night activity ever but it’s kind of the best time to go because it’s pretty much empty) and bought a bunch of new furniture and some rugs.
Saturday we attempted to buy a crib but we are pretty much the least decisive people ever so it didn’t happen. We did get some more house stuff, though. With just 8 weeks until the baby’s due date, I’m a little stressed that her nursery is still just an empty room, but we’ll get there…
Sunday was a 6-hour run at Crissy Field. No, I didn’t run for 6 hours. Actually I didn’t run at all (I walked). But the event was set up so you could do as many 1-mile loops as you wanted to within the 6 hour window.
I know it sounds completely tedious and painfully boring, but the view was nice and a bunch of running/blogging friends were out there too, so I ended up walking 7 miles and having a ton of fun.
Courtney and I walked the first lap together, and then she went on to run 19 miles!
A bunch of these girls are running the San Francisco Marathon, and my sister is too. I’m SUPER excited about spectating in Golden Gate Park!
Mike ended up running 13 laps, and then walked a lap with me.
(I promise he does own other T shirts)
The morning was so fun, it probably deserves its own post, but I’ll just go ahead and give you that chowder recipe. This is a pretty easy soup…the hardest part is probably cutting the kernels off the ears of corn. It’s absolutely divine with a little shredded smoked cheddar cheese mixed in! I’m thinking it would be really easy to make it vegan, too…just use your favorite non-dairy milk.
(adapted from A New Way to Cook by Sally Schneider)
3 large ears fresh corn (2-3 cups kernels)
1 tbsp olive oil
2 medium yellow onions, chopped
2 medium red potatoes, scrubbed and cut into 1 cm dice (peel them if you want)
3 garlic cloves, minced
2 jalapenos, chopped (and seeded if you don’t want the heat)
1 tsp cumin seeds
2 cups vegetable broth
2 cups whole milk
thinly sliced green onions
shredded smoked cheddar cheese
Cut the kernels off the cobs, but reserve the cobs to flavor the soup.
Heat the oil in a large soup pot and add the onion. Cook for about 8 minutes, or until onion is soft and translucent.
Stir in the corn kernels and potatoes, cover, and cook for about 5 minutes. Then stir in the garlic, jalapenos, and cumin seeds and cook for a few more minutes, until the cumin and garlic are fragrant.
Stir in the broth and milk, and add the corn cobs. Turn heat to low and simmer for about 20 minutes, or until corn and potatoes are tender. Add salt to taste.
Remove the corn cobs and pulse a few times with an immersion blender (you don’t want to puree the soup completely, this is just to thicken it up a little bit.
Ladle into bowls and garnish as desired.