How is it that summer is almost over?! I feel like summer always flies by, but this year has taken the cake for me – between lots of friend visits, quick jaunts north to wine country and south to LA, and an extra-hectic work schedule, I feel like I’ve barely blinked and September is almost upon us.
“Summer” in the Bay Area pretty much means nothing in terms of weather, but I absolutely still use the season to take advantage of the extra-special produce: corn, tomatoes, basil, peaches, berries, oh my! When I was thinking about just the right recipe to celebrate the quickly fading summer months, this elote farro salad struck me as just the thing.
Another rainy, dreary January Sunday, another bowl o’ winter love food. I just can’t get enough.
I have been having so much fun in the kitchen the past few weeks, guys. January has no holidays, no expectations, no food blogger deadlines to meet. As much as I love this blog and how it forces to me to cook seasonally and food-celebrate every holiday (albeit one week early, always), sometimes it’s nice to just cook whatever the hell I want, without foresight or planning or thinking about it altogether too much at all.
Are you ready for some corn porn?
Hey, it’s my blog. I can say “corn porn” if I want to. I mean, just look at those bodacious, bright, insanely summer-y kernels, yo. I speak the truth.
I don’t want to be totally cliché and say the 4th of July totally snuck up on me and I CAN’T BELIEVE it’s next weekend, but like. There. I said it. It’s true. How is it not-June as of Wednesday?!
Not that I’m complaining. Although the summer always flies by way too fast, I love this time of year – poised right at the beginning of months and months of long, warm, sunny days, the promise of relaxed alfresco meals and lots of ice cream dangling right in front of us. Even in perpetually-sunny California, there’s something about summer that just makes you want to relax, take a deep breath, and just be. And that is always a good thing in my book!