I’m here to put all your worries to rest–no, I have not been eaten by a bear; yes, I did kill the black widow in the living room so, no, it didn’t kill me; yes, the cabin is still wonderful!

It’s been a mad dash of a few weeks–moving, my new job (details to come), my good friend from Atlanta visiting, etc. but hopefully my life will get back into some routine of sorts–including the blog. Mozzetoff, the darling dog I attempted to adopt is still up for adoption (sigh) and I was desperately hoping he’d have found a home by now, but my fingers are still crossed for him. As for the cats, they’ve settled in with their moth-catching and window-gazing so I think I made the right decision not to keep the dog. My kitchen is still a mess–I need another wall of cabinets to put stuff in so I’m trying to figure out what to do with my excess pantry–so no pictures/updates on that, but the rest of the cabin is slowly but surely coming together. So soon, I promise, there will be more updates.

But what to do when it’s 97 degrees outside and you’ve a fridge full of food and no desire to turn on the stove? Use a crockpot of course! N. found me this **amazing** woody one to match the log walls and, thankfully, it works just as good as it looks. So in the morning before I went to work I chopped up a bunch of veggies, seasoned some broth, plugged the thing in, and let it go until I came back from work to a pot full of delicious soup. It’s a simple recipe, one that relies heavily on fresh, local produce, but feel free to riff on any of it–it’s more a baseline than a set-in-stone recipe. But let me tell you, there is nothing, and I mean nothing, better than fresh fresh fresh local corn.

Summer Chowder

3 c tomato broth/water
1 c water
4 tsp veggie bouillon
2 tsp aleppo pepper
salt, pepper to taste
1 onion, diced
4 small potatoes, diced
2 ears of corn, kerneled
8 tbsp Earth Balance in 1 tbsp chunks
1.5 c soy milk
2 c diced tomatoes

In a crockpot, combine the tomato juice/water, veggie bouillon, aleppo pepper, onion, potatoes, and corn. Stir. Leave on low for 8 hours.

After 8 hours, add the Earth Balance and soy milk and turn the heat to high. Stir periodically, cooking for 1 hour, until the potatoes are tender.

Top with diced tomatoes.

Serves 6