Yesterday afternoon, we went to see Elvis, what a show! I’ve always wondered what his Vegas shows were like. Sad ending, of course, he dies, just like in real life. But that “Colonel” Tom Parker, well, no spoilers, but he was a piece of work. Go see it on the big screen, it’s a ride, just like Moulin Rouge, which Baz Luhrmann also directed, though Strictly Ballroom, is my fav Baz movie, one of my top ten. But let’s get back to food,

After the movie, we drove out to Hall’s Farm to buy some of their famous sweetcorn, which is now in season. They currently have the cream and sugar variety, my hubby’s fav (he was kind enough to shuck it for me, too). I made burgers, from the quarter cow we bought earlier this year, to go with the corn. The corn was the star, of course, it has to be. Rolled through some smoked butter from Boss Mouse Cheese (a Kingsley, Michigan biz), and a few turns of the salt grinder and voila! Simple summer dinner, quick as you please. Needless to say, most of us had two ears of the sweet and tender corn. I even had one for breakfast today. What can I say. I’ll be eating as much fresh sweet corn as I can get my hands on until it is out of season in a couple weeks. I’ve actually been craving Elote en Vaso (corn in a cup), a Mexican street food, made with fresh corn, mayo (I know, sounds gross, but trust me, it is not!), chili powder, lime juice and crumbled cojita cheese. I can get it easily when we are in Texas, Paleteria La Reina, in New Braunfels, TX, makes my fav, but the only thing that comes close in Northern Michigan, is “Street Corn,” which is on a few menus, including Mama Lu’s, where they make the best one (so far). But it isn’t Elote en Vaso.

Besides having corn for breakfast, I made cream tea scones this morning. My go to recipe these days is from King Arthur Flour (KAF). It is super simple and they always turn out beautifully. Easier than the recipes which call for cutting in cold/frozen butter. I’d like to try adding mix-ins, like chocolate chips and raspberry jammy bits (from KAF), but I think I have to add them with the flour, before adding in the cold heavy cream, however, I keep forgetting. (Once you add in the cream and start mixing, there just doesn’t seem a good time to add mix-ins.) I top them with the sparkling sugar I also purchased from KAF, which adds a pretty finish and a nice crunch. While the recipe suggests chilling the baking sheet with the cut out scones for 15 minutes before baking, I’ve tried this before and I actually got a better rise just putting them into the preheated oven without chilling. I might try it one more time and see if I just botched it the first time. Anyway, they came out beautifully, again, so we’ll have scones here for a few days to eat with some leftover lemon curd I made last week, using a recipe from Sally’s Baking Recipes (previously Sally’s Baking Addiction, much cuter name, imho). Lemon curd is really easy to make at home, try it if you haven’t. Next time I make it, I’ll share the details. Now I need to start thinking about what to make for dinner…