Summer means four things in Thathouse: Shrimp, Corn, Watermelon, and Swimming. Despite not having a pool of our own (save for the ginormous inflatable one that fits a half dozen people) we've managed to spend a good amount of time in the pool every weekend this summer due to friends, family, and swim lessons.
My goal was to enroll both boys in swim lessons this month, but I slacked and when I went to enroll, the parent/child class was already full. So this month was devoted to Thatkid. Thatbaby will get his turn in September.
Although I feel a little bad for my poor second child, I'm also a little more concerned with getting Thatkid swim lessons, since Thatbaby is going to need to be held in the pool at this age regardless. Thatkid however is more and more independent, and fearless. So some skill is necessary. And he's picked up a lot in lessons.
The big one this year was back float! He's been reluctant to do this for years, but for some reason this year it just clicked. It probably helped that he's really focused this year during lessons. He loves them and wants to do everything he's told.
One of our biggest issues with Thatkid and swimming is that he loves to swim underwater, but he's not so great at strokes or remembering to lift his head to breathe. So his instructor has been especially good at focusing on those areas with him.
And last Saturday she pulled out the big guns...or should I say board. Thatkid had his first kinda sorta surf lesson!
As for the other summer aspects, I've been buying a watermelon at the store every weekend and we've been finishing it before the week is out. Shrimp has become a weekly menu item (although it's really never as good as catching it yourself). And corn? We've been eating it off the grill, snacking on it raw, and even using it in soups. Soup may not be the most summery of meals, but this is the best time for sweet corn and therefore the best time for corn bisque. Plus, any meal where I don't have to turn on the oven and heat up the house is a winner in my book!
Corn Bisque with Cheese & Smoked Bacon
3 corn on the cob
1 1/4 cups milk
2 Tbsp butter
1 onion, chopped
1 celery stalk, chopped
1 1/4 cups flour
1/4 cup vegetable broth
1 1/2 cups Cheddar cheese, grated
3 oz smoked bacon, thinly sliced
salt and pepper
- Remove the kernels from the corn. Put them in a saucepan with the milk and bring to a boil. Reduce the heat to medium and simmer 10-15 minutes, until the corn is tender. Drain, reserving the milk.
- Wipe out the saucepan and melt the butter. Add the onions and celery and saute about 5 minutes, until onions are translucent.
- Add the flour and cook 2-3 minutes.
- Gradually stir in the milk and vegetable broth. Bring to a boil and stir until thickened. Reduce the heat and simmer 15-20 minutes.
- Add the corn and half the cheese and cook for 5 minutes. Let cool. Puree in blender or food processor. Reheat and season to taste.
- Grill the bacon slices on a grill pan until crisp. Crumble and sprinkle the soup with the bacon and remaining cheese before serving.