Before we know it there will be Halloween candy on shelves, leaves on the ground, and the bountiful harvest of heirloom tomatoes and sweet corn that I swoon over weekly at the Farmer's Market will be swapped for gourds and roots and apples.
And while I do love fall, summer will always have my heart.
So, in celebration of the almost-end of corn season, I wanted to share a recipe that I have been making all summer long-- a potato salad with sweet corn, salty bacon, and tangy greek yogurt. This is great to bring to a party, served alongside some grilled meat, or just out of the bowl for an afternoon snack.
So, Matt and I haven't exactly been the quickest to get on the wedding-planning train.
That's probably because we're actually in the process of making some big decisions about where we will be living in the next year (more on that to come, promise)--and planning a wedding on top of that is not exactly feasible.
But before all of this, we were pretty hellbent on getting wed by the Atlantic ocean. We looked at one place only-- the gorgeous Thompson Island right off the coast of Boston-- and that was it for me.
If you're anything like me, you still have some booze kicking around from Labor Day weekend. Perhaps it's a bottle of Rose that swayed you by the label... or perhaps it's a box of white zinfandel someone rightfully abandoned on your counter when the party was over.
