If you are a parent, the month of May likely kicked your ass. I’d argue it kicks your ass more than December, another notoriously frenzied month for parents. May means graduations and end of school celebrations and gifts and food and new outfits and… if you are us, a work trip to Nicaragua, a room remodel and an inexplicable illness that stopped all plans cold in its tracks for Memorial Day Weekend.
I have written this newsletter in my head all last month. On the plane home I wrote to you about uni-topped hamachi tostadas; as I folded laundry I made you soft and silky vichyssoise; and I even had a fever dream about a “healthy” ice cream bar. Okay maybe that last idea wasn’t such a hot one.
The point is, this monthly newsletter is quite late so I wanted to share a recipe I developed last year to make our way through many a large summer watermelon. It’s inexpensive, rich with flavor and comes together quickly. A win-win-win in Stockedland.
Watermelon Gazpacho
(Serves 2-4)
Prep Time: 15 minutes plus chill time
Ingredients:
1/2 large watermelon
1 large cucumber (English preferred)
1/2 a medium shallot
Basil or Mint or both to taste
1/2T Cumin
Salt & Pepper to taste
1T EVOO
A lime
Directions:
Loose cut watermelon in small pieces a large pan so you can capture the juice.
Peel, seed (if needed)and small chop a cucumber.
Mince shallot and salt to sweat for integration purposes
Toast cumin powder in a dry pan on low heat and bland in other spices and set aside.
Chiffonade basil and/or mint
Combine all ingredients, chill, and drizzle with EVOO and a squeeze of lime before serving
What I’ve Been Up To:
Reading: The Valedictorian of Being Dead (R.I.P. @dooce)
Eating and Drinking: Tostadas; Calala Mule; Chicken Lo Mein; Chocolate Nut Cookies; Lavender Limonade; Coleslaw; Ribs; Ceviche; Saffron G&T
Watching: Succession; NBA finals ; the back of my eyelids
Thinking About: the presidential candidates
Listening to: Harry Belafonte; Conversations with Coleman; lots of piano playing upstairs