Unpublished post 10

I happened to notice that I have 24 unpublished drafts on my blog posting list. So I’ve decided to fill in some empty spaces with some of these.

Salad, obviously

Exactly what I was thinking here I do not know. There are several images missing. I don’t even remember the salad. Although it looks delicious. The watermelon paired with olives and feta is brilliant (I saw this somewhere so it was not of my own invention). And I like the rubber band in the background. I really love watermelon, it’s a perfect summer thing. But you have to either buy it as a gigantical fruit that is a mess to cut up, and requires disposal of the vast amount of rind (I need my worm farm, they loved those watermelon rinds) or you have to buy it pre-cut in plastic containers which I hate. And you never know how good it’s going to be. But I guess that’s a problem with many different kinds of fruit.



Buying produce at Target

I hate buying food at Target. It just seems wrong somehow and considering that there is always a supermarket next door, it seems like overkill that they have any food there at all. But produce? No way. So what in the world prompted me to buy watermelon at Target?? It looked good. I love watermelon, buying a real watermelon is a pain in the butt so this neat cube of red watermelon looked good.

So I bought the little tub. It turned out to be 9 spears of watermelon for $4. Everything about this was wrong. Starting with the plastic container. (I rationalized that I would use the container again, but the lid, once it was opened did not fit tightly.) The 9 goddam spears for $4, getting produce in Target. The oddly colored bananas sitting next to the watermelon. 

The center spear was rotten. I won’t make that mistake again.

Breakfast

This morning I had watermelon for breakfast. I bought it to serve last night to the Paris contingent but there was too much stuff on the table and who wants to eat watermelon when there’s quesadillas and pink lemonade cake? I bought this at Metromarket pre-cut from their salad bar. I don’t like doing this generally but it looked like good watermelon and cutting one up is a pain.

Coincidentally, I read yesterday that watermelon is a regular breakfast item in Frazzmekistan or somewhere, and that wherever that is they eat it with feta cheese. They also proclaimed that these 2 things are perfect together. While I like feta cheese and watermelon I’m not sure I could face it in the morning. I am definitely going to try it but probably at night.

I don’t plan on buying it out of the salad bar though. It cost $6 for this little bit, of course, I also got the plastic container in the bargain. Which is nice except that it’s plastic and it doesn’t close properly. It does not appear to be recyclable either. I will have to re-use repeatedly it to ease my guilty conscious.

Watermelon

I love watermelon. Any melon really, except for honeydew, which I totally don’t get. Growing up we had muskmelon in our garden. They were always the best, if you could get to them before the raccoons. The problem I have with melons I buy now, well, I have a few of them. You never know how it’s gonna taste, I hate getting one home only to discover it has no taste. They are huge in the refrigerator, and some of them make the refrigerator stink.

At least I have solved the problem of the crappy tasting watermelon. I put it in salad. Even lousy watermelon is good when you put vinaigrette on it. Last night, being lazy, I used vaguely passable bottled Italian. But when I made my own shallot, caper vinaigrette and used pretty good (as opposed to really good) olive oil it was AMAZING. Full disclosure, it is Karen’s vinaigrette recipe but I have made it mine.

Shallot caper vinaigrette

1 shallot chopped, about 2 TB

2 TB dijon mustard

2 TB wine wine vinegar

Whisk this all together and slowly

add while whisking:

6 – 10 TB olive oil

Salt and pepper

Once you have the vinaigrette to a lovely rich consistency add;

2 TB brined capers and a little brine

This stuff lasts for a while in the refrigerator, let it sit at room temp 

for a while and re-whisk before using.