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.
The main attraction!
Homemade stuffing with sweet potatoes, mushrooms and lots of fresh herbs.
It’s all about the pie. Flaky, buttery, topped with homemade whipped cream.
The view from the dining room. A lot for which to be thankful.
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!