Monthly Archives: August 2014

How to chop up a watermelon without mangling it too badly

What with it being summer and all, here’s a good skill to have when you buy a watermelon for a recipe/garden party and then stare at it, noticing that it seems a lot bigger now than when you put it in the cart at the grocery store.

YOU WILL NEED:

Big watermelon

Big watermelon

Big knife

Big knife

Big buncha paper towels

Big buncha paper towels. You’ll also want to have a pretty large bowl handy for serving/refrigerating.

 

 

 

 

WHAT TO DO:

Hack it into 2 halves.

Hack it into 2 halves.

Turn the halves over, flat-side-down, and start peeling away the pithy green/white parts.

Turn the halves over, flat-side-down, and start peeling away the pithy green/white parts.

It doesn't have to be perfect.

Don’t worry if your slices seem thick- there’s almost 2 inches of the inedible stuff before you get to the tasty red part.

Continue until it looks like something out of Super Mario.

Continue until the watermelon looks like something out of Super Mario, and is wearing a stylish green hat.

Turn it sideways, and slice away the rest of the greeny-whitey bits.

Turn it sideways, and slice away the rest of the greeny-whitey bits.

Almost there!

Almost there!

NOW WE GET TO DO IT ALL OVER AGAIN YAAAAAAAAY.

NOW WE GET TO DO IT ALL OVER AGAIN. YAAAAAAAAY.

This is the point where I just wanted to pick it up and eat it. It's also where things start to get a bit messy...

This is the point where I just wanted to pick it up and eat it. It’s also where things start to get a bit messy…

Chop it up into slices, about 1 to 2 inches thick.

Chop it up into slices, about 1 to 2 inches thick.

Chop the flat slices into little spears...

Chop the flat slices into little spears…

...and then cubes!

…and then cubes! This is where the paper towels come in handy. Be extra careful while cutting, since the board/counter can get slippery from all the juices.

This takes a bit of time, and seems endless. Pictured here is ONE FOURTH of the watermelon (and this is not a small cutting board)!

This takes a bit of time, and seems endless. Pictured here is ONE FOURTH of the watermelon (and this is not a small cutting board)!

Woohoo! Ready for summertime tastiness.

Woohoo! Ready for summertime tastiness.

-j

 

Advertisements
Tagged , , ,

Haute-meal

Hi all- 2 posts in 2 days! L was making a fancy breakfast today, so I decided to blog it. I have never said the sentence “Can I stage your breakfast for a quick shoot?” before, but there’s a first time for everything.

Fancy Herb-y Scrambled Eggs

SO FANCY

SO FANCY

2 eggs, parsley, cipotle chili powder, and a sploosh of milk. Whisk it up!

2 eggs, parsley, chipotle chili powder, and a sploosh of milk. Whisk it up!

Pour mixture into a small frying pan, and flop it around while it cooks.

Pour mixture into a small frying pan, and flop it around while it cooks.

 Toast!

Toast!

Oatmeal with freshly picked blueberries

Oatmeal with freshly picked blueberries

 

 

-j

 

 

Tagged , , , , , , , , , , ,

NY

Hi all-

We went to the finger lakes in New York to visit some family, and took a day trip to a beautiful gorge nearby.

Yes please.

Yes please.

100_1204

J found some fossils.

We made a tasty dinner one night of roasted pork loin and vegetable tian- we’ve actually been meaning to post this recipe for a while. L likes to make it frequently, and it’s so easy! It makes a nice side dish, but we’ve had it as the main dish before, too.

 

 

Vegetable Tian

(Sideways-stacked baked veggies)

100_1209YOU WILL NEED:

  • 2 tomatoes
  • 2 potatoes (Regular Big Lumpy Brown-Type. That’s their actual name. Really.)
  • 2 yellow squash
  • 2 zucchini
  • S&P
  • basil (dried)
  • a good handful of shredded mozzarella cheese

STUFF TO DO:

  1. Preheat oven to 350° F.
  2. Slice all the veggies into 1/4 inch (-ish) slices.
  3. Sploosh some olive oil (or butter/cooking spray) 9×9′ baking dish.
  4. Arrange the sliced veggies into fancy-looking rows. We always have a few veggie slices left over, and just cram them into the sides. (It’s a classic French technique, called Crammez les vegetables dans le sides of le baking dish. Really.)
  5. Drizzle olive oil on top of veggies, and top with salt, pepper and basil.
  6. Cover with foil and bake for 45 minutes.
  7. Uncover, top with cheese, and bake for another 20 minutes.
Tagged , , , ,