So Long, Summer. It's Been Real.

Dear Boo,

Have I told you about my realization that our country's school system has ruined my life?

No, not in any of those boring child left behind, teaching to the test, slipping through the cracks kind of ways. Mine is a far worse affliction.

I cannot, no matter how many years of real life I have under my belt, get past the feeling that summer = free time and fun, while fall = anxiety, anticipation, homework. As a result, I spend two months of the year feeling perpetually ROBBED as I truck myself to and fro, home to work, work to home. And then, come this time of year, I suddenly kick into overdrive, ready for something to HAPPEN. As the weather gets cooler, I find myself practically at the edge of my seat, picking out my first day of school outfit and cracking open that composition notebook. So while in some ways it's hard to say goodbye to summer (AGAIN), having as usual, not eaten enough tomatoes, not wiggled my toes in the sand enough, with three sad peaches (the first I've had this season!) languishing on my kitchen table looking a little sad and out of place, and only about a hundred freckles to my name, I'm also sort of ready for a change, you know?

But let's not be too hasty.

Below: the summer smorgasbord of loveliness that has become somewhat of a tradition...

Shrimp tossed with some fish sauce, lemon, cumin, coriander, and garlic, grilled on our lovely All-Clad grill pan, a wedding gift which is a summer savior for those of us cityfolk with ZERO outdoor space. (Again, ROBBED.)

Grilled flank steak and chorizo with a different version of my new favorite sauce. 

Potatoes with butter and herbs, endive, avocado and mango salad, and off to your right--don't be deceived by the terrible placement--a bowl of the most delicious, indulgent, thumb-your-nose-at-fall corn dish. 

So, our friend ED, who technically knew the Husband before he knew me, but who, as it turns out, is dating my old co-worker who I knew and loved way before I knew him, and who I wrangled into joining my theater company and who then got conned into playing the love interest in that little play I wrote and who I recently spent a weekend in the wilds of the Poconos with, reading a hundred plays in four days and cooking up a storm, and who is currently the tyrannical leader of some fantasy football nonsense  endeavor that my Husband, aka Dream Act This, is valiantly competing in, prides himself on the fact that he makes one dish very well. He is an odd eater, to say the least, with objections to perfectly harmless things like POTATOES and BEANS and TOMATOES, which makes it difficult for me to count him among my friends. But, he makes a killer Mexican corn. As he's originally from Mexico City, I feel safe in claiming this dish has some authenticity to it. At least when he makes it. 

Here's the deal:

Cut the kernels off a bunch of earns of corn. Throw them in a pot/sautee pan with a bunch of butter (like a whole stick for let's say, 6-8 ears?) and salt and let em cook. Stir in a great big blob of mayonnaise, and one of sour cream. Dump in a bunch of chili powder, "so it changes color some", and cook to your liking. Taste and adjust, taste and adjust. Throw in a generous amount of grated cheese (queso fresco or cotija or some such), and squeeze in the juice of a lime. Taste again for salt. Serve. Summer street food at its best.

Boo, I know fall is your favorite season, and I have to say after the blazing summer we just survived, I'm eagerly looking forward to the turning leaves and turned-up collars. But before we succumb completely, make a batch of this and hold onto summer just a little bit longer. Maybe we can eke out one more lazy day before it's back to school. 

Love,

The Mouse