1. I think I am ridiculously proud of my husband and my son this week. We had Callum's first-term conferences yesterday, and suffice it to say, they went really well. Neel too, has had some good news this week, which I will reveal in the fullness of time, but basically I look like a complete loser next to these two. I couldn't be happier.

2. I think I've had another good week and done some things of which I'm pretty proud. I'll have some studio stuff to show you soon, but in the meantime, isn't this picture of my friend Catherine beautiful? She and I had a blogging brain storm session, and as soon as she showed up in that gorgeous turquoise top, I knew I had to photograph her holding a pomegranate!

3. I think getting out with my girlfriends is turning into a weekly thing. I like it. More, still? Yes please.

4. I think we've been watching the weather a lot around here. I imagine all of my east coast friends are as well. I'm stocking up on groceries today (finally getting into my Friday grocery store rhythm!) and we're pretty well stocked otherwise. May double check water and batteries and I'm sure Neel will pull the cars deep into the driveway. I'm a total weather junkie, and I've been watching this storm since earlier this week. Neel (after years of this) has finally learned to trust me about these things, but Sandy is baffling everyone. We'll know more today. Tropical Strom watches and warnings are expected any time now.

5. I think I can't believe that Neel and I are celebrating our 17th wedding anniversary on Sunday. Seventeen! And who knew that "generator" was the traditional 17th anniversary present. How romantic! We had plans for Saturday night already, so we're planning on celebrating next weekend. Nothing fancy this year. Because really every day is a celebration. Corny, I know, but there you are. So, in summation, we'll be hunkering down for our anniversary. How will you be celebrating?

I'm not going to lie. This really is the best corn chowder I've ever had. I had lunch with my friend Catherine last week and ordered a cheddar corn chowder and mine wins, hands down. Not that I'm bragging or anything. It's just that good.

We're big soup eaters around here. Callum has loved soup since he was a little little one. Our go-to lunch from when he was wee was generally soup and a quesadilla. Haven't added the quesadilla in awhile, maybe it's time. Back when Callum was so young, I relied on canned soups, I have to admit. It's just the way we rolled back then. We're still known to pull back the lid on a can of soup now and then, but when I make soup for me and Neel to share for our weekday lunches, there's really not much better. We were not incredibly inclined to share this go-around.

Bacon Corn Chowder, adapted from Cooking Light

6 slices bacon, chopped

1/2 cup onion, chopped

3 stalks celery, chopped

1 teaspoon chopped fresh sage

2 garlic cloves, minced

1 bag frozen corn, thawed (I used Trader Joes Roasted Corn, and I think it was one of the keys to the success of this dish)

2 cups chicken broth

1/3 cup half and half

sherry

salt and pepper to taste

Heat a large Dutch oven on medium to high heat, add bacon and cook for roughly four minutes until it browns. Remove bacon from pan and drain on paper towels. Add onion and celery to pan and sauté until soft, five minutes. Add garlic and sauté for a minute more. Deglaze pan with sherry. (Another key to the success of the dish, if you ask me. Just sayin'.) Add corn and stir until combined and warm, and then add the broth. Bring to a boil and cook for four minutes.

Put two cups of mixture in a blender (keep lid slightly vented so you don't have corn soup on the ceiling!) and blend until smooth. Return blended portion of soup to Dutch oven and stir to combine. Add half and half and additional sherry (as well as salt and pepper) to taste.

Note: The orginal Cooking Light recipe calls for cooking shrimp in the soup, and I think some sautéd shrimp would be great as a garnish. Too cumbersome for us for weekdays, but you can betcha we'll be trying that some evening.

five things, october 26 edition

chowdered {life}