Friends and Fourth of July

July 4th, 2009 by admin Leave a reply »

We don’t entertain much, partly because my husband exemplifies a true introvert. That’s why I’m happy to be friends with a couple like Chris and Jo. Carter adores them, especially Auntie Jo, best known for singing “Humpty Dumpty”; Jeff kicks back when they come over, and—bonus points—they’re good cooks and wine connoisseurs. (They belong to Burrell School’s wine club and brought the 2005 Valedictorian. I liked it, and I almost never like red wine.) Perfect companions for a low-key Fourth of July BBQ.

I tried out a new recipe inspired by an Epicurious.com pick for best summer salad.

Mint Feta and Watermelon Salad

1 small seedless watermelon, scooped with a melon baller and drained in a colander for at least a half hour
1/4 cup balsamic vinegar
4 teaspoons fresh lemon juice
4 teaspoons olive oil
8 oz. crumbled Feta Cheese
1 medium bunch of mint, minced

Drain watermelon in colander for at least a half hour (crucial step). Discard juices. Mix the balsamic vinegar, olive oil, and lemon juice in a small jar and shake. Put the watermelon, feta, and mint in a medium bowl. Dress and toss to mix. Chill or serve immediately. Best the same day.

Jo topped it with the slaw from Nigella’s Vietnamese Chicken and Mint Salad. Skip the chicken and use half purple, half white cabbage. It’s all about the flavor in the dressing.

Carter’s host moment: “I want to offer Auntie Jo a frozen yogurt pop,” as a quiet aside in the kitchen. Quite an honor for her (and a healthy dessert!).

Advertisement

Leave a Reply