watermelon rum salad

When you have dinner with your married friends, do you say “I’m having dinner with the Nickersons” or do you say “I’m having dinner with Ned and Nancy”? Saying the couple’s last name seems quite old fashioned. On Leave it to Beaver, the Cleavers were often talking about playing Bridge with the Rutherfords and I think it’s charming. I think I’m going to try to bring it back–calling couples by their last names…unless, of course, they don’t share a last name. Our married female friends each took her husband’s last name…except for me. (I did, I just kept my own, too.) I don’t mind being called the Hasegawas…if you come over to dinner, you can say you’re dining with the Hasegawas and that’s okay by me. You just better hope Naoto is doing the cooking.

So, back to the salad. We had dinner with the Hustons last night and I brought this watermelon dessert. I used up the rest of Peggy’s mint (which lasted a lifetime in my fridge in a glass of water!) and a little bit of delicious Iowa rum!

Watermelon Salad with Rum & Mint

(recipe here, courtesy of your friend and mine–Martha Stewart)

1/2t freshly grated lime zest + juice from 1 lime

2T light rum (I used Cedar Ridge dark rum. It’s our favorite, and another Iowa find!)

1/4t sea salt

6pound piece of freshly cut watermelon, chilled

2T slivered fresh mint leaves

*I just noticed that Martha’s recipe called for 2T light brown sugar. I didn’t add this, but you can! We all agreed that is was sweet enough without the brown sugar, but maybe it adds another taste dimension?

Of course, Martha used a melon baller. I don’t own one of those. I kind of want one, but I’m not sure we eat melon enough to justify the gadget. I just chopped my watermelon (which was a medium-sized seedless) and added the other ingredients right on top and stirred everything around. Martha’s way is much more dignified… We also added the sea salt right before serving. It was the perfect summer dessert.

 

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