With a new school year just starting, naturally there are some resolutions. Mine includes things like:

• patience
• delegation
• schedule
• preparation
• nutrition

You get the general idea. But it is the last one that I really care about, and therefore will be the one that gets the most attention. To that end, I have bought a couple more cookbooks. (Like I need another one, seriously I am worse than Carrie Bradshaw on “Sex and the city”, with the shoes).

It starts with the best intentions, my love affair with a new cookbook. There is such promise in the budding relationship. The outcome is known within the completion of a few recipes. With this new one, so far so good. The first 2 have been good. Nothing fantastic, but good.

The third recipe was this morning. Nothing particular hiding in the title, but after the first bite, I was slammed right into my childhood with a very pleasant taste memory. My Mom used to make something we called corn fritters. I always wondered why my Mom never made them more often only to find out as a young adult the a pot of fat on the stove is a dangerous thing. Since then, fried food is for restaurants. Besides, who wants that smell lingering in the house?

So imagine the pleasant surprise when this morning a recipe for “Corn cakes” was really just flat corn fritters?! Cookbook is called, “Breakfast & Brunch”, by Tonia George.

Corn cakes with bacon and avocado

• 2/3 cup self rising flour
• 1/4 cup cornmeal
• 1/2 teaspoon baking soda
• a pinch of cayenne
• 2 extra-large eggs
• 2/3 cup sour cream
• 2 cups corn kernels
• 3 green onions, sliced
• cooked bacon
• light oil, for cooking
• 1 avocado sliced
• cilantro
• S&P or chili salt to taste

First 4 dry ingredients in a bowl. In a separate bowl whisk together the eggs, sour cream. Stir in the corn and green onions. Pour in the dry ingredients and mix until blended. Drop into a skillet and cook for 2 minutes per side. Squeeze over some lime, season and Enjoy!