Tuesday, August 10, 2010
The dog days of August are definitely underway, but then it seems since summer's start this year we have had an extended period of the three “h’s”….hazy, hot and humid. I have gotten use to the perpetual clamminess of my skin and the curly-q dangling over my right eye – regardless have much gel I slather on.
I am downing liters of water a day timing my departure with a visit to the WC to make sure I will make to my next destination. I have sat with a bowlful of sorbet on my chest not sure if it is meant to be eaten or allow its radiant cool work with the opposite effect of a hot water bottle.
The market is filled this time of year with thirst quenching peaches, plums, ears of corn, and sugary blackberries and raspberries. The growing season of the dog days also offers the ultimate satisfying bite – watermelon. Filled to bursting capacity with water, sugar and icon seeds that immediately takes the edge off any droopy day.
Always look for a well-defined spot on its bottom for that is the indicator that this Kalahari Desert native has sat on the baking earth long enough to ripe. Then I hold it judging its heft for its size – water does give it weight. Then behold a fruit I refrigerate to a deep chill before slicing and commencing the seed-spitting contest.
Watermelon Salad – serves 6
3-cups diced watermelon (seeds discarded)
1 English cucumber – diced
1 small red onion – finely diced
3 scallions - minced
1 Serrano chili – minced (seeds discarded to lower heat)
1-tablespoon chopped thyme leaves
1 lime – zest and juice
1/4-cup extra virgin olive oil
Salt and freshly ground black pepper
In a large bowl mix all the ingredients together, and then refrigerate to chill thoroughly before serving.