one pieces came back into fashion.
and all the women said, “amen.”
how you doing sunshine? i’m sorry i’ve been away. i feel like i’m living in a washing machine that just won’t stop – around and around i go. travel, work, travel for work, work. i’ve been in memphis and san diego and the lake house and about to head to los angeles and then new york and back to la. around and around i go.
but i’ve missed you, it’s true. i wish you could come over for a glass of sauvignon blanc and tell me all about it. except you’d need to bring the sauvignon blanc, i’m almost out. which is only partially why i want you to come over.
sidenote – there is the coolest storm situation happening outside my window. i’m a dozen plus floors up from the ground and miles away from me on one side it’s bright and sunny with these gorgeous puffy pillow clouds and the other side is just a sheer downpour, it’s like a curtain of rain heading my way.
i can’t tell you how much i missed summer storms. i wish once a day it would storm. they’re just so cleansing, there’s a calm in their relentlessness, don’t you think? i should probably move to seattle. have you been? ugh, it’s dreamy. you should go. and take the ferry out to vashon island, it’s swoonworthiness.
should i stop rambling and start talking food? i just feel like we have so much catching up to do. i haven’t even told you about the san diego surfers, and the cute video guys, oh and the brit! another story for another cocktail i suppose. lets get to grub.
grilled watermelon. weird, i know. but ohemgeeit’sgood. it adds an entire layer to the watermelon – a darker, richer taste. on top of the arugula and with the mint and feta and almonds and nuts, it’s just so summer.
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp honey
- 1 1/2 lbs seedless watermelon (1/4 whole watermelon)
- 6 cups arugula
- 1/3 cup feta or shaved parmesan
- 1/4 cup pine nuts, toasted
- 1/4 cup diced walnuts
- 1 cup balsamic vinegar
- salt and pepper to taste
- Preheat grill or grill pan to medium heat, cook watermelon for 3-4 minutes each side.
- Meanwhile, bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 10 minutes. Remove from heat; stir in honey (if desired) and salt. Let cool completely before serving (glaze will thicken slightly as it cools).
- in a bowl or on a large plate, place arugula. Top with watermelon, cheese, pine nuts, walnuts.
- Add lemon juice and salt and pepper to taste. pour glaze over salad.