8 cups cubed seedless watermelon (1-inch cubes)
1 cup crumbled goat cheese 2 tablespoons chopped fresh mint 1 teaspoon chopped fresh cilantro
2 tablespoons fresh lemon juice Mint leaves, to serve
1.) Excluding the mint leaves, mix all the ingredients in a large bowl and toss lightly. Refrigerate until ready to serve. 2.) Allow the salad to come to just below room temperature (cool but not ice cold), then decorate with mint leaves before serving. Tip: For a bit more variety and flavor, add ½ cup raspberries and ½ cup kiwifruit.
In a previous blog, “A Runners Wife” I spoke about my husband training for the NYC marathon. All I have to say is that the months of training all came together of an amazing race. Race day is a grueling day for runners, and the family. But a miracle happened...
U.S. Attorney General Eric Holder testified before the senate judiciary committee and basically shrugged when asked if any other enemy combatant captured overseas had ever been brought to civilian criminal court to face justice. Talk about an incompetent boob, not to mention a disgrace.
Here is a list of wines all from Spain, and menus from restaurants in Brooklyn where a crew of us did a food / wine crawl through Carrol Gardens and Williamsburg recently
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