Watermelon is a summer staple. It reminds me of childhood barbecues and the smell of chlorine. As an adult, I realize how absolutely refreshing watermelon is, especially when paired with a little mint and agave like we’re doing today.
Make sure your watermelon is ripe and seedless for this recipe. I used one medium-small sized melon.
A friend recently brought me this bottle, it’s a 2011 Alamos Malbec and it’s delicious. Now that winter is nearly here, I love drinking a rich, bold red in the evening. This one finishes beautifully and has subtle spice. It’s delicious with anything that can be topped with nutty parmesan cheese. I drank a glass with a good, hearty bowl of pasta.
Thanksgiving has come and gone but I continue to be thankful, and extremely grateful that hosting my first Thanksgiving went off without a hitch… almost! I love the smells and flavors of this holiday, but it’s really about the people. I think the most important part is the table, and being able to fill it with people you care about.
I used recipes from The New York Times, Joy The Baker, and Epicurious. These are some of my go-to sites for recipe reading and inspiration. I like to have a blend of light and healthy, and buttery and indulgent at my table. There must always be room for dessert!
Sounds Delish 