Flip flops, tank tops, lemonade, sundresses, swimming pools, etc. Summer is supposed to be pleasant, isn’t it? Let me tell you about summer in Dallas. It ain’t no picnic. Really – no picnics in June, July or August. Parched grass, too many mosquitoes, and everything melts and loses it’s original form. Pita chips are safe though. You can have pita chips…with warm hummus….by yourself.
My plants are begging for mercy from the heat, and if I step outside for 2.5 minutes to water them, I come back inside smelling like outside. There isn’t a Bath and Body Works mist, spray, lotion, or candle that can conceal it. “Lilacs n Lillies” doesn’t cover up “Texas Sweat ‘n Grass”.
Don’t dare go to the grocery store between 11am and 6pm in the summer because all of your diary products spoil on the way home. You can’t keep the car cool enough unless you have a subservient husband to chauffeur you around and keep the car running at $5/gal of gas.
It’s 104 today. I’m thinking about serving a crushed ice casserole tonight. Don’t think anyone will complain.
Chilled Watermelon rescues me on days like this. After the sun siphons the energy out of me, I want to move as little as possible. This is a very quick and easy salad which you can enjoy with any light meal. And this is man-tested and approved too. They licked their plates clean.
1 clove garlic, minced
salt and pepper to taste
1. Arrange watermelon “steaks” on a plate, as desired.
2. In a small bowl, whisk together olive oil, balsamic vinegar, basil, salt, pepper and garlic. (Alternatively you can blend these ingredients in a small food processor to emulsify the mix…but I really don’t use big words so early in the week. I usually stick to four-letter words or less on a Monday.
3. Drizzle balsamic dressing over watermelon steaks. Sprinkle with feta crumbles.