Jackpot!

We have our first egg!


After months of caring and feeding these sweet creatures Ana calls "bok bok", we have been given food. Here's a shot of Ana with said egg. She is actually smiling, but these days her posed smile looks more like a growl.

One of the great challenges, I think, of trying to eat mostly what we grow is finding tasty recipes. Well, that problem is one step closer to being solved. A few weeks back, Dan and I were enjoying coffee at a coffee shop in Montevideo with a couple of friends of ours, and the shop was selling this cool book The Minnesota Homegrown Cookbook. I promply found a recipe for Corn Chowder, for which we had tasty awesome sweet corn, and got to work. And it turned out better than we expected and to be One of the Few Soups Dan Likes. I attribute it to fresh and tasty ingredients, particularly chicken stock which I hope you don't buy in a can. Homemade chicken stock makes the difference in so many recipes, not to mention the nutritional value it contributes.

Okay, enough of the food nazi. Here it is: Corn Chowder.

one small onion
2 ribs celery, diced
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1 clove minced garlic
2 diced russet potatoes
2 cups freshly shucked sweet corn (or frozen, whatever you have)
1 quart chicken stock
1 quart milk
1/2 cup butter
1/2 cup flour
salt, pepper and chopped fresh parsley (which I left out because we don't have it)

Melt the butter and saute all vegetables, except the corn and potatoes, until the onions are translucent. Sprinkle flour over the veggies and continue cooking for one minute, stirring constantly. Add corn, potatoes, and seasonings. Simmer for 20 minutes, stirring often. Salt and pepper to taste, garnish with chopped parsely. Be sure to let it dribble down your chin as you slurp it off the spoon too. It really adds.