My garden is under water, submerged after all the rain we have had. No worries, though. I plan on building above ground boxes for the next growing season, and knowing how far the lake has grown this season helps me locate these boxes in a better setting.
I've begun seeds in the sunroom and they are doing fine, demanding to be repotted.
Notice that seeds planted outdoors, on the deck, are having a hard time growing. In March, we had colder, wetter and windier conditions than the previous four months. And the trend seems to continue.
Under these conditions, we stay home and I cook comfy foods.
On today's menu: Clam and corn chowder.
1 can of clams
1 bottle of clam juice
1 can of corn
1/2 cup of milk, half and half or cream
2 strips of bacon, diced
1 onion, diced
1 clove of garlic, minced
2 T celery, diced
1 or 2 T of olive oil, as needed
1 T hot pepper flakes
salt and pepper to taste
Saute' bacon until crisp. Remove and set aside. Cook onion, celery and garlic in the drippings, adding olive oil if needed. When onion and celery are soft, add the pepper flakes. Add the clams, the clam juice, the corn, and salt and pepper. Bring to a boil and then reduce the heat and keep warm. Just before serving, add the milk or the cream and heat slowly.
Serve with bacon crisps, warm bread, and a glass of your favorite white wine.