Thursday, July 16, 2020

Lake Magic - Week 2

Welcome to the lake, Little Lady! It's your first time here. 
You handled it like a champ. 

You got to spend lots of time with Mimi.

And your best buddy (and cousin) was here with you.

In another year, you'll get to eat with us on the porch
and not just watch while we enjoy lunch.

Daddy-O can tell you all about this lake cabin.
And the new cottage.
And how it's all part of your family history.

You liked our shady picnic pavilion
where the little blue pool was ready for you.

Besides being a champion boater and (mostly) a superstar napper,
you won the prize for most splashing. 


And all too soon, it was very quiet here.

But there's one thing about this lake place—

it's always here, always...

waiting to say, "Welcome back!"


And because Barb asked about this...

I think I have made this four times this summer. And it's only mid-July. It's cool and juicy and sweet and salty. A perfect salad for a hot evening on the porch. 


1/2 small chilled watermelon, cut into cubes or scooped into balls

juice of 1 lime (more if the lime isn't very juicy)

1 tablespoon olive oil

salt and pepper to taste

crumbled feta cheese

fresh mint, optional

Make this shortly before serving. You could have the melon prepped and stir in dressing and cheese later.

Squeeze lime juice into a small cup. Whisk in oil, salt & pepper with a fork. Pour over watermelon and toss gently. Sprinkle crumbled feta over watermelon. Garnish with fresh mint if available. 

I honestly don't do any measuring for this. Bigger watermelon? Use more juice and oil. (The actual recipe called for 12 cups of melon cubes, juice of 3 limes and 1/4 cup olive oil.) The proportion should be about the same.

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