Have two weeks really flown by so quickly? It's been such a whirlwind lately that I've been a delinquent blogger. I always think of fall as being a time when things slow down in preparation for the dormancy of winter, but this fall has been anything but slow.
This Wednesday we cruised up to Bozeman for the Jason Mraz concert. What an amazing show! Despite my losing our front row seats due to a near fainting spell, the show was amazing. Mr. Mraz is a hippie if there ever was one, and his message of spreading love and joy radiated through the crowd as everyone danced, sang, and soaked up the fantastic music. The impact of a positive mental outlook simply cannot be overrated, and if his joy spilled into listeners and continues to spread to those around us it's a beautiful thing. Hmmm, maybe hippie is contagious?
Last night I tried my new favorite pizza dough with exclusively wheat flour and I'm thrilled to report it was just as delicious as the versions I've tried with half white and half wheat flour. One more way to health-ify an already great recipe. I topped it with carmelized onions, dates, gorgonzola, tomatoes, mushrooms, and fresh basil. It was reminiscent of the Mom Naan and nearly as tasty. Sorry I forgot to take photos- it went from the pizza stone to our tummies very quickly!
Apologies for taking so long to share this fantastic recipe. It's perfect for this time of year when the leaves begin to change and there's a little bite in the air.
The original Corn and Potato Chowder recipe is from Cookinglight, but of course I didn't stick to it exactly. We don't have a grill (well, we have one, but it's currently residing in our overgrown backyard. That's a project for next summer...) and I couldn't find any small sweet corn (I hate the starchy late summer variety) so I simply used a bag of frozen corn. Though Parker was a bit dismayed at my choice to cut this particular corner of the recipe, I think it turned out just as well. Canned corn would work nicely, or of course fresh if it's available and you're ambitious. I also skipped the milk and half and half and substituted almond milk. It was just as delicious and the food processed corn added the necessary creaminess. I used 1 tbsp of butter total since I didn't need any to grill the corn, but next time I'll leave it out entirely- makig this a great, easy vegan recipe. I forgot the chives and thyme from my grocery list and simply relied on salt, black pepper, and red pepper flakes for seasoning.
The recipe made four servings, and I quickly ate 1 1/2 and Parker chowded down the rest. Though I love having leftovers, when an entire batch of soup is consumed in one sitting, I consider the recipe a success. I'm looking forward to making this one again. Hope you enjoy it as much as we did!
Happy Sunday :)