“The best fathers have the softest, sweetest hearts. In other words, great dads are real marshmallows.”-Richelle Goodrich
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Father’s Day always comes shortly after John’s birthday and this year our two kids both came over to help celebrate their “marshmallow”. They installed a Blink doorbell for him… it was a success! It’s hard to believe that our son is now about the age I was when we moved into our townhouse on Bassett Creek. We have lived here longer that any other place in our lives and it still feels like we moved in just a few years ago instead of 24 years… how quickly time flies!!
RECIPE OF THE WEEK
This week’s recipe came from good friend Beata and loveandlemons.com. It’s a refreshing twist on a summer standby. The original recipe also calls for an avocado, but Beata said she would leave it out the next time she made it… so I did! If you try it, add it back in if you wish!
WATERMELON SALAD with Feta and Mint
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1/2 garlic clove, minced
- 1/4 teaspoon sea salt
- 5 cups cubed watermelon
- 1 heaping cup diced English cucumber
- 1/4 cup thinly sliced red onion
- 1/3 cup crumbled feta cheese
- 1 avocado, cubed (I left this out)
- 1/2 cup torn mint leaves (can also use basil)
- 1/2 jalapeno or serrano pepper, thinly sliced
- Sea salt
Make the dressing, whisking together olive oil, lime juice, garlic and salt in a small bowl.
I mixed it all together in a bowl. Original directions are to arrange watermelon, cucumber and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper. Drizzle with remaining dressing. Season to taste and serve.