Come to think of it, maybe I did. Everyone was so nice, I wouldn’t have put it past them to just read along on their iPhones and then reassure me they could hear me just fine. Who knows? Only the massed thousands who came out to listen, and they’re not telling.
So, like, anyways. I’m sick. I attempted to go into the office this morning, lasted until about 10 (after arriving at 9:30… or so) and then came home and crawled into bed and slept until 2.
And then I got up and ate a salad. A SALAD. Did I mention I’m sick? You know, the perfect excuse curl up on the couch and eat peanutbutter and nutella sandwiches while watching Hugh Grant movies? Well, maybe skip the bread and just bring a spoon. Carbs, you know. They make you fat.
But no, I had a salad. It helped that it was waiting in the fridge. So did the moratorioum on the purchase of all things Nutella-like: no spoon is going to help me when the nearest jar is 16.7 km away. Yes, I measured.
(Ok, so I didn’t measure. But now I did: it’s actually 3.9 km away. And yes, this is another digression, but it was bugging me bringing it up and not actually knowing.)
(And for the record, I DID edit out SEVERAL digressions before posting this. Really. You’re welcome.)
But enough blethering. Here it is: week 2 of the Summer Salad Challenge, served up in sexy-AND-practical Tupperware. I know, I should really do something about the pics around here.
|Watermelon Feta Salad|
- 6-8 cups cubed watermelon
- 1/4-1/2 cup diced feta
- 1/2 small red onion
- 3 T olive oil
- 3 T lime juice
- small bunch of fresh mint (enough to make 1/4 cup or so, once chopped)
- First of all, don’t get too fussed about the amounts listed above. It’s a salad.
- Thin slice the onion, and then put it into the lime juice to soak. This will cause the flavour to mellow – if you are so-so on onion, maybe you’re like me and only like it cooked, I strongly suggest you give this a try.
- Dice the watermelon and feta
- Chiffonade the mint. Don’t stress about “chiffonade”, it just means “slice thinly”, and it’s really easy: just roll up the mint leaves and cut into thin slices. See photos with step by step instructions here.
- Toss all the ingredients together and serve.
Make-ahead notes: It’s easy to make this ahead of time – just put the watermelon in one bowl, the onions/lime juice/olive oil in another, and the feta in a third. Chiffonade the mint at the last minute. I prepped this last night, ready to take to the office today.
Incidentally, there are LOTS of variations out there on this recipe. Sue has a diabetic-friendly version. Nigella has one with olives. Nigella also cuts her watermelon in triangles. At least she thinks they’re triangles. She also says she’s bad at math. I’m going to stick to what I’m good at – math – and continue to cut mine in cubes.
What are your favourite summer salad recipes?