suddenly September

a few Sunday strands

Sep 01, 2024

I’m not sure what happened to August, but somehow, it’s gone, and I’m already back in Maine. Then again, it’s been that kind of summer. A summer of back and forths between two places I call my home.

You’d think I’d be used to it by now, but this year has felt harder. Or, maybe I’m just getting older and noticing how, in all the ways, I no longer feel lost in my life; I’m still waiting to be found. I’m trying not to overthink what this means, but you know me…in any case, I’m trusting I’m exactly where I’m supposed to be, rooted in two homes, at least for now.

I’m leaving you with some Sunday strands—a few recipes that could only be made in August in Western New York and a poem that speaks to me of summer, especially this summer.

The Way
Cynthia Cruz
But, I don’t understand
anything. And I am trying
hard not to. What the world
wanted, what it wanted of me.
But underwater, I like the way
my body looks when swimming
in summer, and alone. An amber blur,
like music when it enters the unexpecting
body. Unfathomable, an energy.
Or static coming off the satellite
radio late at night
from a distant, foreign city.
When I was little I wanted
to be famous. Beautiful, an actress,
maybe. That was before I knew
things. And now sometimes I want
nothing but to run for hours
through the forest,
inside the deep silence
of my own body
and its mind.

Be it in fresh or salt water, I hope you’ve done some swimming all your own ~ xosew

Sweet, shucked corn fresh from the field makes this chowder anything but basic—I’d go so far as to call it Lost Kitchen level.

Basic Corn Chowder, recipe (mostly) from Mark Bittman

4 ears of corn

3 T unsalted butter

1 medium onion, chopped

2 medium unpeeled red potatoes

salt and (lots of) freshly ground black pepper

2 plum tomatoes, seeded and chopped

1 c heavy cream

4-5 slices bacon, crumbled

Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 c water in a stockpot; bring to a boil, cover and simmer while you continue.
Put butter in a saucepan, and turn heat to medium-high. When butter melts, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and potatoes begin to lose their raw edge, about 5-7 minutes. Add tomatoes and cook, stirring, for another 2-3 minutes.
Remove corncobs from the stockpot, then add onion-potato mixture to the pot; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels, bacon and cream, then heat through a minute or two more. Taste, and adjust seasonings.

Stonefruit orchards line the shores of the Great Lakes—whatever fruits you choose, you can’t go wrong. Whether you call it a crisp or a crumble, this is one of the best.

Summer Fruit Crisp, minimally adapted from Melissa Clark

the topping:

½ c all-purpose flour

1½ c rolled oats

⅓ c dark or light brown sugar (I always use dark)

⅓ c raw sugar

¼ t kosher salt

1t ground cinnamon

½ t ground ginger

½cup (1 stick) unsalted butter, melted

the filling:

2 to 5 T light brown sugar or raw sugar, depending on the sweetness of the fruit

2 T cornstarch

8 c mixed blackberries + peeled, cubed peaches, but you really could use whatever you like/whatever you find in season

Preheat oven to 350°
Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Pour in the butter, then stir until you have a crumbly texture to your liking.
Spread topping in one layer onto parchment on a rimmed baking sheet. Bake until crumbs are solid and fragrant, about 15 minutes. They won’t change very much in appearance/color. While you make the filling, let the topping cool.
Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Spread filling into an ungreased 2.5 quart casserole dish. Note: The amount of sugar you need is greatly dependent on the fruit itself, so start with 2 T then taste, taste, taste!
Spoon crumbs over filling, then bake about 50-60 minutes. Let cool slightly. Serve warm or at room temperature with ice cream, if you like ~ I always like, unless I’m eating the leftovers for breakfast.

crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.

in no particular order ~ here’s my September reading list:

Festival Days, by Jo Ann Beard

Safekeeping: Some True Stories from a Life, by Abigail Thomas

The Trip to Echo Spring: On Writers and Drinking, by Olivia Laing

All Fours, by Miranda July

have you read any good books lately?

suddenly September

a few Sunday strands

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