Sweet Corn, Pepper and Green Chile Biscuit Empanadas {Tablespoon Tuesdays}

And just like that, it got major lame-o hot.

Like, so hot that I’m sitting around the house draping wet towels over my face and neck and clavicle and arms and back.

So hot that I spend a good 45 hours a day sucking on Fla*Vor*Ice pops with my head in the freezer. (pronounced flaVOOOOOOORice)

So hot that I have Cool Runnings on repeat on the TVs and Cool Ranch chips in hand, in hopes of word osmosis.

So hot that I sit on the edge of the ice cube-filled tub, dunking my toes into the icy water, just like a dunk tank at church camp.

So hot that I only found it appropriate to be a walking contradiction and show you something baked in a hot, hot oven.

. . . but of course.

Hawd awn though! Just look at how summery these are. Sort of, I guess. We’ve got corn (which you could grill), red bell pepper (which you could also grill), some uuuuunions, some gurrrrlic and green chiles.

But the hardcore thing is, the biscuits. They’re honey butter. Honey. Butter. How summery is that, right?!

Oh, it isn’t at all? Oh.

I think the heat has done something to my brain. I need to go lie down on a block of dry ice. How summery is that, right!?

Oh, I’ll burn to death if I do that? Oh.

Either way, Sweet Corn, Pepper and Green Chile Biscuit Empies for your mouth hole!