I have been dreaming of warmer weather. I know that’s pretty common when winter seems to drag on, but this year seem to be especially bad. It’s nearly April and temperatures are still dragging at the freezing mark. I don’t know if we were somehow transported to Maine, but something is up.
When we visited my sister-in-law in Florida in February I half expected to come home to spring. Wouldn’t that have been a nice transition? Instead, we got back just in time for one of the biggest snow storms of the winter.
I get it: We need seasons. In fact, I probably prefer seasons over what feels like year-round summer. I just don’t get why winter seems to be the longest season of them all.
I guess my favorite things about each season (or most things in life) tend to revolve around what I can eat during those times. In the winter, it’s peppermint, chocolate and baked sweets. Spring brings forth fresh herbs and early vegetables. Summer is time for blue crabs, sweet corn and ice cream. And autumn has pumpkins, apples and all things spice.
When we reach this odd transition from winter to spring, I just don’t know what to eat. Maybe that explains why I’ve been nibbling on Fig Newtons. They don’t fit in with any season.
Recipe for jalapeno and corn hush puppies
You’ll need a deep fryer or six cups of canola oil for frying.
- 1 1/2 cups cornmeal
- 1/2 cup bread flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 sweet onion, chopped
- 1 cup milk
- 1 egg
- 1 jalapeno, seeded and chopped
- 1/2 cup frozen corn kernels
Heat the oil to 350 degrees.
Mix the milk and egg in a bowl. Stir in the cornmeal, flour, baking soda and salt. Whip until there are no lumps.
Fold in the onion, jalapeno and corn.
Dip a teaspoon in the hot oil and then fill it with the batter. Gently drop each teaspoon of batter into the oil. Coat the teaspoon with the oil each time for an easy release.
Let them hush puppies cook about 5 to 7 minutes or until they are a light golden brown. Serve with butter and honey.
