Thursday 03-08-2017 – A Big Shout Out on National Watermelon Day

Dark chocolate and flaky sea salt




watermelon bread

Paw Up – PM Waves…TGIThurs…my Friiday for am off tomorrow 😀 Yay!

Luv Watermelon and it’s Summersalad season so how about:

Watermelon Feta Salad…mmm, feta too!

Ingredients

1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon Tabasco
1/2 teaspoon freshly ground pepper
One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
1/2 pound feta cheese, crumbled (2 cups)
1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
1 small sweet onion, cut into 1/2-inch dice
1 cup coarsely chopped mint leaves

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How to Make It

Step

In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve…Jacques Pépin

Although Pepin cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, so as not to waste them), you can also chop the watermelon into cubes.
Serve With
For the ultimate summer pitcher drink, try a rose sangria.

Hi all – I like watermelon, and have been enjoying it all summer! With seedless watermelon being so prevalent, I wonder if years from now people will look at old photos of watermelon and wonder what those black things are.

I hope you had a lovely b-day, ECB! It’s good that you got those trees taken down. If they aren’t healthy they aren’t helping the other trees.

Well, as you can imagine I’m a little down. Slept terribly last night. On the upside, there has been a sense of calm among the kitties – no screaming or growling.

Joan, do you have a pic of Aslan as a big boy you can send us. I loved reading about him, but I’m sure he has gone to a good home.

I adore melons and am so happy to have some local ones – even organic – now. I’d always found watermelon a bit meh until a very hot summer while studying in Italy when they seemed more thirst-quenching even than cool water. I think my favourite melons are those typical of southern France (also grown here now, that our weather is much hotter than a few decades before).

Nothing to do with melons except summer fruit (HERE, vegetables that are biologically fruit, like tomatoes). I found some small but not tiny eggplant at the Jean-Talon market nearby. I hollowed them out and cooked the remains (skin and flesh) until tender. Then they were stuffed with goat’s milk dry ricotta (think of the dry cheese used for blintzes etc) and a Swiss chard (bette, bietola, acelga in Spanish) which I had blanched and finely chopped – leaves and stalks). This also involved some herbs and seasonings, but not too much – play it by ear).

Eggplant leftovers went into a little breakfast omelette, more veg tha egg.

Those stuffed eggplants sound delish, Lagatta.

Awww-I was wondering how you’re doing JJ. I won’t repeat the well meaning sentiments just know I’m thinking of you and your gang. How is your outdoor crew?

Love the recipes JK and Lagatta!
(((Joan))), so hard to say good bye! You’re such a good foster meowmy!
Made orange chicken tonite, one of Mr. AV’s favs …
Hope everyone has a great evening …. rolling into TGFI!!