Come August, corn in Ontario is in its sweet, sweet prime. Check your local farmer's market or road-side stand for the freshest stuff. Although you don't usually think of hot soup in August, depending where you are in the province the heat is usually starting to wane and you'd be surprised how delightfully welcoming this dish can be. I made this for our cottage group (10 of us) and it went over well for the hungry boys looking for something hearty, and the girls looking to get a bit warmed up.
Breakfast, when done with a little TLC, is one of the most comforting meals of the day. My friends and I spend as much time in the summer at the cottage as is reasonably possible. Due to somewhat large quantities of alcohol consumed at said cottage, we generally appreciate a hot, hearty breakfast. But, that doesn't mean we eat KD (what? sometimes that's what I want for breakfast) or have bacon served with bacon fat over bacon toast. We eat right. Just like yer mamma taught you. All the food groups, yo! Well, almost all. Have some multigrain toast with this and I'm pretty sure you're set.
Probably second to my love for Italian food is my love for Asian food - mostly Chinese (Sichuan and Cantonese) and Thai. This of course is a recipe for Kung Pao Chicken (doesn't Kung POW sound more fun?), a classic Sichuan dish. I got the recipe from a cookbook, "Stir Frying to the Sky's Edge" by Grace Young. Despite the ridic name, it's actually a pretty handy cookbook, filled with all sorts of classic and interesting recipes for one of the most fun (and fast) cooking techniques. The book is of course Chinese-based, but in some recipes mixes other cultures like Jamaican, Trinidadian, and American. Because you're stir frying, you must be ready. And by that I mean have your 'mise en place' (everything in its place) ... like, don't be chopping shit as your wok is burning at a zillion degrees; have everything ready and chopped/minced/mixed/measured before you start. You'll also most likely have to shop for some ingredients at specialty stores, so don't plan to just wing this recipe with what's in your pantry (unless you're like me and have plenty of random shit lying around).