The rain has finally slowed down here in Summit County; although Fall is peaking her head in from time to time. It is hard to believe that it has already been a year since I left for my trip to SE Asia. I am trying to hold on to every ounce of Summer that I can! These Fish N Chips are literally the best I have ever had- even compared to restaurants!- and so easy to make!
It has been POURING rain here for about a week now; like serious torrential downpour. It is funny how our bodies adapt to the climate we are living in. If I was in Colorado, a rainy 65-70 degrees would be refreshing, but here it is COLD! So even though I’m sure many of you picture me lounging on the beach everyday, surfing at sunset, etc… I can assure you that other than my daily trek to work, I am couped up in my house wanting the same thing you want- comfort food and soup. Luckily I had an awesome recipe saved from a while back- Cheddar Ale Soup from Tracy’s Culinary Adventures.
Along with the chips and salsa for my Foodbuzz 24×24, I made beer battered veggies tempura as an appetizer. Beer batters are great because the carbonation in the beer makes the batter puff up more when frying, which gives the veggies a fuller crunch. For these, I chose to use Modelo beer to keep the Mexican-type theme for the party. I fried asparagus, green beans, poblano peppers and zucchini (one of the first from our garden!). These are great served with guacamole or ranch dressing to dip.