End of Summer Chowder

By Lori Powell
For One or Two Bites, a blog for singles and couples

My quick summer dinner of choice is a delicious, filling chowder made with peak-of- the-season corn, basil, a touch of bacon and whatever might be growing in the garden, herb wise. It is my perfect meal while I’m in the great state of Maine on vacation.

Every year, I come up with new variations. You can consider this soup as the base for many chowders to come – it’s the simplest version that I’ve made over the seven to eight years that I’ve been coming to Maine.

This super-easy chowder takes no time to prep or to cook and makes a great lunch if you happen to have any leftovers for the next day. Chowder only gets better with time.

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Fix and Carry

By Lori Powell
For One or Two Bites, a blog for singles and couples

BBQs are the hit of the summer season. What to bring when someone invites you?

Well, your dish needs to be seasonal, tasty and something that can sit outside for a bit without perishing in the heat (so not dairy). Bonus points if you can make it ahead and double bonus points if it’s inexpensive to fix.

Bean salad is the order of the day! The classic is a three bean salad, but why not more than three?

I grew up on jarred three bean salad and absolutely loved it since it’s a cross between a pickle and a salad (and I have never met a pickle I didn’t like). Add beans to pickles and you up the health factor.

Combining the crisp texture of lightly cooked green beans with the creaminess of a white or red kidney bean, and the crunch of sweet corn, along with a hit of mustard (salty), honey and vinegar, is a winning combination. This salad also pairs well with all of the usual offerings at a summer BBQ as it gives welcome freshness and textural relief to the grilled meaty burgers, hot dogs and chicken.

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The Ultimate Breakfast Sandwich for One

By Lori Powell
For One or Two Bites, a blog for singles and couples

During the week, breakfast is pretty much on the go, with a hard-boiled egg that I cooked over the weekend (using eggs my chickens have laid for me the week before) with a sprinkle of salt and pepper. Alternating, I have some yogurt and blueberries.

However, now that it has turned super-hot, the girls are simply not in the laying mood so it’s been slim pickings as of late. And just last week, there were only two eggs found in the nest. So now I have resorted to hoarding them and the usual lucky recipients of a gift box of eggs will have to simply fend for themselves until this heat wave is over.

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More Peas, Please

By Lori Powell
For One or Two Bites, a blog for singles and couples

Peas in a pod are such as treat at this time of the year. But their time is almost over because fresh peas are technically a spring fling, while we’ve turned the corner into summer. Upstate New York is a bit behind with harvesting peas because the climate is just a tad cooler than other areas.

You certainly can buy peas already shucked or cook with their frozen cousins all year long. But I like the seasonal tradition of shucking them yourself.

I usually take the task outside with two bowls in hand, a chair that sits in partial shade and have at it. It is my kind of kitchen Zen or meditation, where simple, humble tasks help to free up your mind by doing something that people have done for hundreds of years in the same way. My house, almost 200 years old, most likely saw some of this action many a spring and summer on the porch that is sadly, now gone.

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The Best-Ever Shortcake

By Lori Powell
For One or Two Bites, a blog for singles and couples

This past weekend, I had a bunch of people over to celebrate Father’s Day. I needed a delicious sweet to end the meal that I could make ahead, that was seasonal and most important, a home run for the dads in the group.

I had bought some local strawberries (they just started making an appearance in my market) and so I thought, strawberry shortcakes! The dough is super simple and luckily I had all of the ingredients, which meant not having to make another trip to the market.

Now I have had my share of shortcakes over the years, but this one takes the cake, literally! Maybe it’s because it contains a lovely amount of heavy cream and butter -- two ingredients that are not part of my everyday consumption or at least, not used with abandon these days.

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