too delicious.

There are two food-related (obsessed?) blogs that I wish I wrote: 100cookbooks.com and smittenkitchen.com. Neither fails me whenever I bookmark a recipe.

So when I spotted this recipe for Tomato and Corn Pie on smittenkitchen.com earlier this week, I made a note to make it this weekend.

Holy Mother of All That Is Delicious!

There is simply no better thing do to with late-summer corn and tomatoes. If you're a food person who reads this (that would be: Mom!), please do yourself a favor and make it while the fixin's are good.

Allow me to back up just a bit for a seasonal musing. Around the Fourth of July, I sink into a midsummer melancholy, sad that my favorite days are passing while I'm chained to a desk 9 to 5, mournful that I can't manage (even with summer's blissfully long days) to accomplish all I want to do.

Then, sometime in early to mid-August, when the days start to shorten perceptibly and the sounds from the swim club across the street stop a bit earlier in the evening, I recognize that summer isn't waning ... it's beginning. There remain weeks and weeks of 70- and 80-degree temps, summer produce and bouquets of zinnias that last until, around here, the end of October.

So I feel better.

Now, as the farmer's market kicks into high gear, really, and tomatoes and corn are still in full bounty, recipes like the Tomato and Corn Pie really resonate. There's something fall-ish about making any kind of pie, and the fact that it's packed with summer's best vegetables is just, well, a double crust.

Heaven.

Seriously, make this recipe. It doesn't note how many servings it yields, but Rob and I polished off nearly half the thing.