So, I'm clearly late to the proverbial dinner party with yet another food blog for people to maybe look at. I, like so many others, have decided it is high time to share the goings-on in my kitchen on the interweb instead of just sending photos to my Dad (who usually sends back photos of his own, he's pretty cool like that).
For about a week I posted photos on facebook; this only seemed to incite remarks from my friends such as "where's my dinner invite," or comments from coworkers about how much time I have to cook.
Whether or not you choose to linger for longer than it takes you to realise the Google search you've done for 'gluten free egg mcmuffin rip offs' has misdirected you yet again, I hope I can share something that makes you want to get in the kitchen and come back for more.
So here it is, my inagural post. I am a twenty something female engineer in the oil and gas industry, attempting to balance work, life, and travel with a dedicated commitment to health and happiness. I cook dinner most nights for me and my boyfriend, Tim, after a full day at the office and spending a few hours at the gym, crossfit, or, my favorite, practicing yoga.
As I test the waters, all my photos are taken with my trusty iPhone; maybe I'll upgrade if this all goes well. In the meantime, bear with me. The editors at Bon Appetit aren't going to be knocking down my door anytime soon, but a girl can dream.
Thanks for checking me out, and pour yourself a tasty summer beverage. This trifecta of fresh watermelon juice, rum, and mint is wonderfully refeshing, with or without the booze. I guess you could call it a watermlon mojito, for lack of creativitiy this Monday morning. Add a squeeze of lime and you're good to go!
Watermelon 'Mojito'
6oz Fresh Watermelon Juice
1oz Light RumFresh Mint Leaves
Lime, to taste.
To make the watermelon juice, throw several hunks of fresh watermelon into a blender, and blend until there are no chunks left. Depending on your blender, this could be very quick and painless (ahem, Vitamix owners, I'm looking at you) or it could take you a few times. If you let the blender run about 3 minutes, it should break down the pulp enough so that you don't have to strain it. If you want to strain it, go for it. If you like it chunky, then your cocktail is serving double duty and you don't have to eat dinner.
Place the mint leaves in the bottom of a glass and muddle gently with some lime and crushed ice. You can add sweetener if you want, but the watermelon juice is sweet enough for me. Add the rum and watermelon juice, garnish with a sprig of mint and a lime wedge.
On a side note, fresh watermelon juice itself is fabulously refreshing and hydrating on these Texas hot summer days. You can also dilute with still or sparlkling water for a lower cal option. Be creative!
