I am seriously in denial that it is the middle of August, that temperatures are back down to being in the 80s, that my Facebook feed is full of adorable kiddos proudly heading back to school, that Halloween candy has arrived in grocery stores, and that summer — my beloved summer — is nearly over.
I feel like summer just began!
I mean, wasn’t it just yesterday that I was pulling out my tank tops and sandals, and kicking on the a/c for the first time, and getting excited (yes, I get excited) for temperatures to climb into the three-digits, and tasting the sweet summer harvest of peaches, and — I just don’t want it to end. I mean, I love my scarves and riding boots, but I love summer more.
Le sigh.
I need to figure out what to do about this lack of warm weather coming my way soon. But in the meantime, the one consolation I have about the impending Season That Is Not Summer is that I happen to really, really love fall food. Namely, soups. I happily enjoy soups year-round, but they seem to be especially comforting in the fall. And one of my favorite transition soups into fall is a good corn chowder, made with fresh summer corn. (Or if that’s not available, canned corn will also make do.) This week, I happened to have a few fresh ears of Kansas corn in my kitchen. So I paired them with some smoky bacon to try and edge my way into just thinking about this season ahead.
Of course, doing so in a tank top and a glass of iced tea with the windows open and Death Cab’s “Summer Skin” on in the background. Because, you know, baby steps.
