Despite all the moaning and groaning we do here about Chicago’s unpredictable climate,  I can actually say that summer seems to have come about right on cue.  With the official start to summer on Saturday, the temperatures have actually been warm, the pools have actually been open, and life around here feels…well, normal for a change.

So aside from Easy Fruit Popsicles, there’s something else I’ve been looking forward to: Summer Fruit Pudding. A mixture of fresh berries turned into a delicious bread pudding, I could almost melt (along with the popsicles!) just thinking about it.  After seeing this, there is no way I’d choose citrus over berries. But  I betcha you wanna see the recipe, huh?

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Don’t get any wrong ideas - the weather still hasn’t warmed up around these parts but with Memorial Day coming this weekend, I got this crazy idea that summer might be on its way. So in the spirit of spite for the unwelcome cold temperatures: I made popsicles. I refuse to have my picnic season taken away from me, and so when the warm weather finally does arrive, I want to be prepared for it. I want popsicles, lots and lots of popsicles.

Yes, take that cold weather, I made popsicles! And not just any popsicles: really good popsicles. Because maybe if I make popsicles, the warm weather will come out to enjoy one or two. I mean, who would refuse a popsicle?

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So summer is officially over, as of yesterday, September 23rd, and like most people, I’m sad. But, you see for me, the summer ending doesn’t just mark the end of the warmest season, it officially ends and separates me from studenthood. I am now officially a working woman; let the fall make it official.

But be that as it may, the more depressing thing is that this summer did not feel like summer at all. Just about every week of it had its gloomy days, tainting most of the warm weather with humidity and clouds. It wasn’t until the first couple weeks of September that the sun truly came out.

So in these past few weeks, my mom (yea ok I still live at home, but cut me some slack, I just graduated) has been doing a lot of grilling. Let me tell you, there is nothing like grilling to whip up a quick, yet amazing meal and on this warm, sunny September day (a couple weeks ago - I’m catching up on blogging from the holidays), she did just that.

And look how colorful it all was! She grilled corn on the cob, skirt steak, red and yellow peppers, and miniature zucchini and yellow squash blossoms. For dessert, we had watermelon (it wasn’t grilled but I’ve heard grilled watermelon is fantastic) so all in all, it was probably the most epitomizing summer meal I’ve ever had.

With that, I say goodbye summer.

And if you haven’t had your goodbye yet, might I recommend that you do with some of the recipes below. At this rate, summer may be around for another month or so, it seems to have gotten off to a late start.

Summer Squash Casserole
Grilled Steak
Zucchini Bread
Best-Ever Corn on the Cob
Watermelon Sorbet

-Hillary, happy she had an easy fast!
Editor, Recipe4Living

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Photo courtesy of www.sxc.hu

I think I constantly have a craving for a smoothie when it’s summer. I just can’t be stopped. Not only do I want one right now, but I had one yesterday.

Actually, I sort of had two yesterday. I was at Jamba Juice and I was waiting for my ordered smoothie when they asked me if I wanted a free sample of one of their new strawberry smoothies (Strawberry Nirvana if you’re curious.) By a sample, they meant 3/4 of a regular sized amount of one of the best smoothies ever. Upon tasting it, I was in heaven, not only because it was a bonus extra smoothie, but it was delicious! It made me not even want the smoothie I ordered…if only they offered before I paid for the mediocre one (I made the mistake of trying a red tea smoothie…just a suggestion: stick to the fruit Jamba.)

Anyway, major props to whoever invented the smoothie (anyone know?) They have inspired many a cup of blended deliciousness, most of which are healthy at that. Not to mention, smoothies are the easiest things to make in the world. All you need is some fruit, some ice cream or sherbert or whatever, and some ice!

Oh, and a blender. Speaking of blenders, let me just make a quick plug for Recipe4Living’s Strawberry Contest: It ends this Sunday (August 19th) so you need to get your entries in ASAP! What’s the prize? A blender! And it’s a nice one too. But you’ve got to impress us because we’ve already had some great entries so far (like this Strawberry Beef Filet and Strawberry Bread.)

I suppose we could also be bribed if you show up at our door with some smoothies…just a thought…

-Hillary, excited to spend the weekend with her niece (oh and her brother and sister-in-law too of course :o)!)
Editor, Recipe4Living

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Sundays are my day to go to the grocery store and I must admit it is one of my favorite things to do! For some reason, I get the same joy and excitement out of grocery shopping as I would actually shopping for clothes. Don’t deny it, I know some of you out there are just like me!

So, last Sunday was a fantastic day of shopping for me because my favorite springtime fresh veggie was in the produce section: Sweet-Corn on the Cob! I will be eating one of these sweet and crunchy veggies at least twice a week now and I am so excited to try cooking, grilling and seasoning it all different ways!

Before I became an Editor for Recipe4Living, I never really thought of any other ways to flavor corn on the cob. My way of making it was just to throw a couple ears of corn in a pot with water and put the stove burner on high and leave them alone for 20 minutes. Sometimes if I felt like it, I would add a packet of Splenda in the boiling water so it would sweeten up the corn even more. After the 20 minutes were up, I would take the corn on the cob out and just coat with butter and salt. But now, after reading what some of our loyal readers sent in, I have realized that my corn on the cob is boring. So this weekend I am going to start using other recipes we have on the site, and the Italian-Style Grilled Corn on the Cob is perfect because on Saturday I am having a bunch of friends over for a BBQ!

Ingredients

4 ears fresh sweet corn, in husks
3 to 4 Tbs. olive oil or melted butter
1 Tbs. chopped fresh oregano
1 Tbs. chopped fresh parsley
1/4 C. grated Parmesan cheese
Salt and pepper

Directions

Soak corn in cold water for 30 minutes; drain. Meanwhile combine oil, oregano, and parsley; set aside. Pull back husks on each ear of corn, leaving husks attached at base. Remove corn silk. Brush corn with seasoned oil. Fold husks back around corn; tie at top with string or strip of corn husk. Place corn in center of cooking grate. Grill 12 to 14 minutes, turning once halfway through grilling time. Carefully remove husks. Sprinkle corn with cheese; season with salt and pepper to taste.

Here are some more wonderful recipes our loyal readers sent to us:
Best-Ever Corn on the Cob
Corn on the Cob with Cheese and Lime
Corn on the Cob with Garlic-Chives Butter
Fresh Roast Corn on the Cob
Barbecued Corn On The Cob
Fresh Roast Corn on the Cob
Honey Corn on the Cob

Have a great weekend and I hope all of you are as lucky as we are here with this amazing weather!

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