We came to the realization that if we want to preserve treats from this summer for the winter, then we need space to do that. We've done pretty well on our house-canned goods, but lacking a Freezer of Unusual Size (I don't think they exist), this meant we had to find uses for some items stored away in there currently.

Among those items were some cornmeal tamales we'd gotten from truth-in-advertising champ, Mega Latin Market.

Note that these were all corn. Sweet corn masa wrapped in husks. Steamed, they're amazing. But for breakfast? We've got to up the ante a bit.

Tools at hand:

• Tamales
• Fresh berries
• Crema
• Flour tortillas
• Usual kitchen staples
• Unusually pleasant summer morning for eating outside
• Coffee-fueled imagination

Results:

Tasty steamed then pan-fried tamale with a great fried "crust" and gooey interior with a crema/agave nectar drizzle, fresh berries, dried banana chips, and a melon wedge, with flour tortilla "churros"