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We’re getting towards the end of watermelon season but they’re still showing up at the markets, so if you want to try a few new varieties, now is the time. Just like the Yellow Doll that we tried a few weeks ago, this Sugar Baby Watermelon was a hit. The only problem: the seeds. Not a problem for adults, but when kids are involved, the seeds can be tough to work around. At leas the flavor compensated, resulting in a resounding “YES! LET’S GET THIS AGAIN!” 

ME: OK, do you guys remember what this is called?

LAUREN: Sugar baby.

ME: Sugar baby? And Sam, what do you think it’s going to look like on the inside?

SAM: Red.

LAUREN: Red.

EMMA: Red. That is in the inside.

Me: Ready?

EMMA: RED!

ME: Does it look just like a regular watermelon?

LAUREN: Uh huh.

SAM: Let me try the first piece.

ME: Everyone gets a slice. Now, there are black seeds in this. OK? Do we eat the black seeds in this?

SAM?: No, they’re gross.

ME: OK, there you go. Who want’s the next?

LAUREN: I’ll try it.  It’s so good but it’s fresh with… but it’s…it’s fresh with…with… black seeds.

ME: What do you think Sam? Does it taste different from a regular watermelon?

SAM: It tastes sweeter.

ME: Maybe that’s why they call it Sugar Baby.
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Like its sister June, September has an uncanny ability to confuse the senses. One day it’s warm, calling for T-shirts and frilly pink dresses…

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…polar bear dips in the lake…

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Processed with VSCOcam with f2 preset

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Fall is here! The temperature is dropping, the leather boots have made their way out of the closet and into the daily mix, and the oven has been cranked, replacing the grill as my cooking weapon of choice.

I picked up another great box of produce from our friends at Bialas Farms on Saturday….

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*Photo credit: Lauren, age 6

And yes, there was dill. Amongst other things, including…

  • Tomatoes
  • Zucchini
  • Chile Peppers (opt)
  • Kirby Cukes
  • Swiss Chard
  • Bok Choy
  • Poblanos *
  • Sweet Corn
  • Radishes
  • Baby Potatoes
  • Eggplant

Like most weekends after I receive my box, I immediately made a tomato salad. Which meant slicing up some heirlooms & fresh dill, and dressing the salad with nothing but good olive oil, aged Sherry vinegar, Maldon salt and fresh black pepper. Also typical these days, I needed to clear the decks before I ate.

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Lego building has hit a high note recently, something to do with a brand new box of the little blocks as opposed to the bigger Duplos. My kids are mad for these things, I should write a post about it one day.

I’m telling you, they follow me everywhere…

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Forced back into the kitchen for some Lego-free solitude, I decided that my previous salad had been far too healthy and needed some assistance in the form of burrata cheese.

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I discovered a new treat last weekend as well. I’ve been wanting to try this stuff for a while, having been intrigued by the concept of making ice cream with nothing but frozen bananas. Lo and behold the trick actually works although it might have been my blender’s swan song. If you try this at home, make sure that your bananas are soft enough to blend (you can always firm up the ice cream in the freezer afterwards) or that you have a really good machine at your disposal (e.g. Vitamix, Blendtec). (For the record, a shiny new…ok, refurbished…red Blendtec is now on its way to my house, I’m beyond excited.)

I mixed in some of leftover elderberries from last week into the ice cream and topped it all with a mix of chia seeds and pistachios. Salty/sweet/creamy – there is no way that this should be legal breakfast food. But when you’re eating something this healthy, you can eat anything you want, am I right?

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To make the banana ice cream:

Slice 3 bananas and leave them in the freezer overnight. If you’re working with a great blender, you can blend right when you take them out of the freezer, but if you’re working with a lesser blender, make sure to thaw them for 10-20 minutes so that you don’t damage your machine. You can also add a splash of liquid- milk, almond milk, coconut milk, water etc to help things along. Add a cup of frozen elderberries (or other berries) to the blender and blend until the fruit becomes a thick and creamy “ice cream”. If not frozen enough, throw in the freezer for 10-30 minutes to achieve desired consistency. Top with whatever nuts or seeds you have on hand for some added texture – I used plain pistachios and chia seeds.

I have big news this week. It should really be the topic of its own separate post, but here’s a little snippet….I learned to preserve!

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goldenraspberries_FeedMeDearly

I never really noticed the tiny hairs on raspberries until we tried golden raspberries and I was convinced that they were covered in mold. Not mold! Now if I had a $2,000 macro lens on my camera you’d be able to see what I’m talking about. Unfortunately – or fortunately – they just appear to be golden and delicious from the shot that you’re seeing above. Which they are, but you missed out on all of the faux mold fun. So husband, family, reader(s), if you a) care about me and b) would like to see more moldy-looking hairs on your fruit, feel free to support the macro fund and I’ll work on getting up close and personal with our fruit for you guys….

ME: What are these?

SAM: Raspberries!

LAUREN: They’re orange raspberries.

ME: Lauren’s right – they’re like orange raspberries. But maybe they have a name….

[paper rustling]

ME: Maybe my receipt says it. Carrots, carrots, celery, orange juice….Here we go! They’re called Golden Raspberries. That’s the name – Golden Raspberries. Cool right?

EMMA: Cool.

ME: OK, who’s going to smell it? Does it smell different from a red raspberry?

SAM: Smells the same.

ME: I can’t smell. You know why? [sniffling]

SAM: Because of your nose?

ME: Yeah, because just I burnt my nose by touching it with hot chili pepper hands. You guys all learned a lesson about hot chili peppers this summer, right? Well, sometimes mommies make mistakes too.
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