Please stick with me, and know that long periods of dead air are probably going to occur in this blog as my kitchen things are packed away and my pantry is eaten down in preparation for the move. November 3rd... half a month away, now!
|Austin Skyline from South Congress|
Though, I don't think it'll be quite as crazy as last week, at least until it's "go time" anyway. Last week I flew myself down to Austin for a job interview--can I get some fingers crossed and a lot of luck sent my way? I'd REALLY like this job!--and because a popular music festival was going on, I had to shift my dates a bit in order to save a few hundred dollars on my plane ticket. Plus, it was my birthday week, AND I got a random, slightly embarrassing illness the first day there, so adding to my crazy schedule was trying to figure out how to get medicine when my insurance had run out THAT DAY (I turned 26, no more parents' plan) and when I was a plane ride away from my doctor... woo boy. It was a crazy trip indeed.
|Birthday Dinner at Sushi Zushi|
Oh and, note to self: rental cars are a ripoff. Unless absolutely necessary, I will not be using one again. I got charged for a ton of stuff I didn't need and still have a $350 hold on my debit account because I didn't want to pay with credit. I don't even like thinking about the chip that took out of my Austin Move Fund. Oy.
We started the day with breakfast at our favorite local spot--The Brass Buckle--then took a short jaunt to Poet's Seat, a gorgeous summit point in town, and then wandered around the Butterfly Conservatory. I took a million pictures, obviously.
I'm going to miss him tons, but it's only three weeks. I keep telling myself that. Then, it's off to Austin and our next big adventure!
|Cory's truck, packed up and leaving town|
I've had this corn chowder on deck for a while, but kept forgoing it for apple or pumpkin recipes that popped up. I hope to make this just one more time before I leave, it really is the perfect hearty soup for the Autumn chill. Extra points if you can get fresh corn on the cob, but the season seems to be just about over...
(I watched the chef at our last Reenactment make this, so the recipe is hers but the measurements are mine)
- 2 large ears of corn, corn removed from cob
- 2 large red potatoes, cubed
- 1 onion, diced
- 1/2 package bacon, cut into small pieces
- 2 cloves garlic, crushed
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tbs corn starch + 2 tbs water
- salt and pepper, to taste
-Cook the bacon in a large saucepan over medium-high heat until desired consistency is reached. (If you like it crispy, remove from pan and set aside so it doesn't burn. I like it chewy, so I cooked it until just done and left it in the pan).
-Add onions and garlic, and cook in the bacon fat until translucent. Add the potato and chicken broth.
-Gently simmer until potato is fork-tender but not falling apart. Stirring gently, add the heavy cream. Simmer until cream has thickened, then add corn starch to thicken further.
-Serve hot, with bread for dunking. Also a great addition: chopped roasted red pepper.