Four years ago today, I was very pregnant with a five-pound boy who emerged a few weeks later as The Hurricane.
It was a summer of hurricanes that year…big ones. And for the most part, all national news headquarters and major celebrities were completely oblivious to this fact until they were like OMG!!! WTF?!! all up in it, broadcasting live.
From my little standpoint, it was all really sad, and close, and weird. But frankly, at the time, it was hard to concentrate on calamity because I was so hot, enormous, and hungry. In fact, as I recall, I used most of my brainpower that summer to obsess about watermelon.And so, as the clock turns, it’s beginning to look a lot like the season is upon us. Once again. It’s here. The time of year when start to we gaze at the heavens and weather channels…and to stock up on non-perishables and assorted melons. Hunkering down for massive armageddonal storms, or possibly nothing.
And so while I’m starting to think about the cases and cases of just in cases we need to stock up for potential power loss, it’s good to also have some ice chests full of treats. And so here’s what we created yesterday…
• ¼ cup lime juice
• 2 tablespoons browns sugar
• 3 cups chopped watermelon (about ½ full sized watermelon)
• ½ cup minced red onion
• ¼ cup mint leaves
• 2 tablespoons minced jalapenos (about ½ jalapeño)
• 1/3 cup cilantro
• ½ cucumber
• Salt to taste
• Whisk the lime juice and sugar together.
• Add the rest of the ingredients in a medium size bowl. Refrigerate overnight.
Enjoy! And let’s hope we all enjoy this little number throughout the season with plenty of chips and very little drama.