I'm getting old.
In fact I may be a complete embarrassment to 29 year olds everywhere.
You know you've stepped into the next part of your life..the older-I think I'm wiser-I should probably stop shopping at Forever 21-part of your life when you catch yourself saying this phrase:
"Kids these days..."while shaking your head in disgust after talking to your grandma about someone you know that's younger than you that's making the kind of choices that you just don't understand.
And I said that. To. my. GRANDMA.
What in the...
Also.
The other day a friend starting talking about a situation that I, for the life of me, couldn't remember ever hearing about even though they swore they had mentioned it many times before.
Alzheimers. I'm sure of it.
My closet is no better. The signs of aging are everywhere. Loafers. Collared blouses. High waisted pants. I completely skipped the "mom jeans" phase and went straight for grandma. No offense to all the grandma's out there though..I love you so much I'm morphing into you.
I'm lucky to have really amazing grandma's. One makes the best homemade chili and bread and the other takes me to movies complete with popcorn and candy. Can't beat that.
Alas another summer has come and gone. The very last one in my twenties. And like any person who apparently lives in the future, I've been just waiting for cool weather to come along so I can welcome my favorite season in with a delicious bowl of hot soup and fresh bread while watching Wheel of Fortune and Jeopardy.
This time of year reminds me of when I was young. New pencils. New books. Walking to school both ways. In snow. Barefoot.
I may be well on my way to Golden Girl status, but I shall hold my head high with hopes that being "young at heart" hits you at 30. Until then..I'll be watching I Love Lucy reruns.
Enjoy my most fav recipe for Fall...It's easy and will make you feel all warm and cozy just like a hug from your grandma.
An Adapted version..(because it's the best this way)
Creamy Corn Chowder
Recipe by Our Best Bites
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon
1 small sweet onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 cup diced ham
1 can corn, drained or about 1 1/2 C frozen fresh corn
1 can creamed corn
Salt and pepper to taste
1 t. onion powder
1 can green chiles
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup way too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.
Serve with cornbread or french bread!
Need a good recipe for rolls? These are the BEST!
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