I knew this day would eventually come.
We need to have a little talk. A talk about us.
This is so hard, and I’m fighting back my tears.
Our time together has been wonderful, but I need to move on. I need to grow. I need to be my own person again. I’m not sure if a long-term relationship is the best decision for me at this point in my life.
Summer is almost here, and I really don’t want to be tied down. And lately, I’ve been feeling like you’re holding me back from exploring other relationships. I’ve noticed some attractive slaws and salads out there. I see them. And I have to be honest with you. I check them out when you’re not looking. I’ve been attracted to them, and I can see that it’s mutual. I’ve held back because I didn’t want to hurt you.
But when it comes right down to it, I’m weak. Fickle. Maybe I just need some time. Time to explore other possibilities. Weigh my options.
I won’t ever look back and regret one moment of our relationship. You’ve been there for me. Through thick and thin. You’ve comforted me and taken care of me. We’ve had a good run, you and I.
You’ve brought out the best in me and I will never forget that.
It’s nothing you’ve done that’s pushing me away; it’s me. I need to find out what I really need.
I never wanted it to end this way. I never wanted to hurt you, and I hope we can still be friends. Who knows? Maybe in a few months, we will come back to each other and realize that we truly were meant to be.
So this may be our last day together. Let’s make the best of it. For old time’s sake. You can do all the things that have made me adore you, because I still have strong feelings for you.
I wish there was an easier way. Having to pull away feels so unnatural.
Would you consider an open relationship while I sort this all out?
I’m in a bit of a quandary about my relationship with hot soup especially over the summer months. Hot soups tend to be my go-to lunch meal because it’s quick and easy. I can whip up a pot of soup and eat it for a couple of days. But in the summer, I am so easily swayed by all the fresh salads. Sure. I can have both but standing over a hot pot when the outside temps are rising, doesn’t seem like it will be in the cards. And soup doesn’t transport well to the beach. So…while I sort this out within myself, I am giving you another wonderful soup and it’s easy peasy and oh so yummy! And thanks for playing along with my little story…I think I used every corny (no pun intended) break-up line I’ve ever heard!
Fiesta Corn Soup
Recipe adapted from Simply Classic a cookbook from the Junior League of Seattle
1 tablespoon butter
1 cup onion, chopped
1 medium clove garlic, minced
2 17-ounce cans creamed corn
1 17-ounce can corn kernels
1 cup chicken stock
2 cups whole milk
1 4-ounce can green chiles, diced
1 teaspoon ground cumin
1 teaspoon ground white pepper
1/4 teaspoon Tabasco sauce (or to taste if you want it spicier)
2 cups chicken breast, cooked and cubed
1-1/2 cups Monterey Jack cheese, shredded (I used 3 cheese blend from Trader Joe’s in the photo)
Salt to taste
6 whole corn tortillas (optional)
Garnishes: black olives; sour cream; salsa; diced avocado; chopped roasted red bell pepper; tortilla chips, crumbled
In a large heavy pot, melt butter and saute onion over medium heat until translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Do not allow onion and garlic to brown.
Puree creamed corn, corn kernels and chicken stock in a blender, food processor or with an immersion blender. The mixture should not be completely smooth but should still have some texture. Add corn mixture to pot, and simmer gently over medium heat for 10 minutes. Stir in milk, green chiles, cumin, white pepper, and Tabasco. Add chicken and shredded cheese; stir until cheese melts. Taste for seasonings and add salt if needed. Ladle into soup bowls. Serve immediately with your choice of garnishes.
Milk – you can use 2 percent or 1 percent, but be aware that the finished product may be a little looser. Sometimes I combine half-and-half and whatever milk I have on hand. Play with it.
Chicken – I have done this with boneless, skinless grilled chicken breast and roasted bone-in chicken breast. It’s a toss up. Bone in has more flavor, but you really have to season under the skin to get the meat adequately seasoned. The boneless, skinless chicken breast, when grilled, takes on that smokey grilled flavor which works well with the cumin. You will see the grill marks on the chicken and in the soup. You can also use a store bought rotisserie chicken or leftover baked chicken as long as the seasonings do not interfere or compete with the soup’s flavor – be careful.
Tortillas – I like to warm the whole corn tortillas and push one into each bowl, ladle the soup over it and garnish the top with chopped avocado and red bell pepper (neither of which I had available for the final shot).