A couple of days ago I decided I needed to do some administrative housekeeping for the blog. There were a lots of photos from the last couple of months. Some I’d meant to update on the blog – photos from a long time ago (pictures that were barely worthy of posting). I keep all the photos (the ones you see and the ones that I start with, the mega-pixel ones that I crop and adjust to fit within this blog width, etc.) but every few months I transfer them off to CDs.
Anyway, I’d taken a photo of this salad and was going to update it here on the blog and realized that technically speaking I’d never actually posted the RECIPE. I’d included a link to a Martha Stewart page, which I discovered isn’t even THERE anymore. So, obviously I needed to give you this post because this salad is one of my Favs. It’s so incredibly easy. It’s seriously delish and off the charts when watermelon is in season. My DH adored this salad – it has the sweet (watermelon) and the savory (feta cheese) and the hint of mint. Do use fresh mint. I mentioned it last week when I told you about what I’ve eaten lately. I don’t even use a recipe – you can adjust it to your tastes – it’s just watermelon, feta crumbled up and some mint. That’s IT.
So, how am I? The last week has been pretty good. I’ve been very, very busy, and as a widow, that’s a good thing. It doesn’t leave me much time to mope around. I’m definitely still grieving, and by saying that it doesn’t mean that I don’t still have plenty of time to consider my new single-ness, my widowhood. I think about that every day. I’m writing this on Monday. Yesterday (Sunday) I was invited to my/our son’s home (actually his sister-in-law’s) for dinner. I had a lovely evening with them and a delicious dinner of Pasta Bolognese. And when I got in the car to drive home, well, it was dark, of course, and I just remembered all the times Dave and I had driven home from their home. It made me cry. Sometimes the car is where I cry. There was no one to hear me. I wasn’t crying so hard I couldn’t drive, but I just re-lived good memories, but they still, at this point in my healing, make me sad. I wanted Dave to be beside me in the car.
I’d taken a bottle of Chianti for the dinner. Before I went, I’d gone down into the wine cellar and looked over the choices in the Italian section. There weren’t a lot, actually, but one was a gift and I knew Darci, who had given it to us in 2006, wouldn’t have chosen a blah or cheap wine. It was wonderful. Dave had written notes on the back label – the fact that it was a gift from Darci in 2006. I enjoyed it and had some with dinner. I wished Dave had been there at the table. He’d have been all-over that wine, talking about it. It had no harsh edges at all. It was 11 years old, which is probably OLD for a Chianti. In the car, he and I would have been talking about the dinner, about the antics of our grandson, Vaughan, and his cousin Sebastian, about Julian’s Bolognese and Janice’s fabulous beet salad that often graces their dinner table. The two boys have just started school, so there was some discussion about that. Vaughan has just lost two teeth (his first) and was visited by the international tooth fairy. He’s received Bermuda dollars and Israeli shekels. He feels quite special that he’s being visited by an international tooth fairy. Dave and I would have chuckled over that part. I’ve promised Karen I’ll dig around in my travel drawer and find the big envelope of international money I have so she can be prepared when he loses his next tooth. I know I have some Egyptian money, some Turkish too.
So, I cried. And felt sorry for myself. Which is altogether normal. But I just tried to change the subject in my head. Thinking about this week. About the things I need to do today. I’m having cataract surgery this week, and again a month from now on the other eye. My friend Cherrie has broken a bone in her foot. She was going to take care of me, maybe with me even staying at their house overnight, but she can barely get around, so my friend Joan is taking me. These days cataract surgery is so easy – a few hours after the surgery (back at home) I will remove the patch (to use special drops) and at that point I can leave the patch off, except at night (so I don’t accidentally nudge my eye somehow). I’m participating in a clinical trial for eye drops that are supposed to enhance healing. I’m using these drops every day, twice a day. Then I have 3 other drops that must be used 4x a day. I may be receiving the placebo – I’ll never know. But for the participation, I get $800. I have to make 4 extra visits to the eye clinic to do this. But hey, that’s many really nice dinners out. And once I’m done with both surgeries, I may be able to not wear glasses the rest of my life! Since I’ve worn them since I was about 18, that’s pretty darned special. I may have to wear readers.
My weekend was spent at our church nearly the entire time at a choir retreat. It was grueling. I don’t know exactly how many hours we rehearsed music – probably about 11 hours, I think. My voice is still raspy today. It started Friday night at 5:30 and ended on Sunday at 1:30. Food was provided for Friday dinner, 2 lunches, plus snacks. I’m just glad it’s over with!
So, back to this salad. Do make it. Do use really tasty, ripe watermelon. If you open the watermelon and it’s somewhat blah, don’t bother – this salad won’t be all that good. The recipe is already listed on my Favs list, but I’ll now update the link so it actually comes to THIS post. And I’m giving you the MasterCook files and a pdf.
* Exported from MasterCook *
Minted Watermelon and Feta Salad
Recipe By: Adapted from Martha Stewart’s Living, 7/08
Serving Size: 4
2 1/2 pounds red watermelon — seedless
2 ounces Feta cheese — crumbled
1/2 teaspoon Maldon salt
3 tablespoons fresh mint — sliced
1. Using a sharp knife, cut off rinds from watermelons. (You should have a total of 2 pounds peeled fruit.) Quarter each melon, and then cut into 3-inch-long, 1/4-inch-thick slices. (Or cut into any shapes you’d prefer.) Arrange slices on a serving platter.
2. Crumble the feta over watermelon. Sprinkle with salt and mint, and serve immediately.
Per Serving: 39 Calories; 3g Fat (69.0% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 426mg Sodium.