After yoga I cruised down to the adjacent beach, had a little lunch, caught up on some reading (currently Shark Dialogues) and, lucky me, spotted dolphins spinning in the bay. Good thing my overstuffed car happened to include a set of snorkel gear. The dolphins graciously let me swim with them, coming close enough to touch. I couldn’t be more thankful to live in Hawaii.
Coming home to a sunny backyard and a smiling husband (he’d just come home from an incredible motorcycle ride), we couldn’t resist lighting up the bbq and blending up some delicious Watermelon Cocktails:
1 big pile of cut up watermelon
lemon or lime juice
1/4 jalapeno (seeds removed)
I’m not including measurements because it’s better to just eyeball it. You’ll need at least 6 oz of vodka per blender batch, depends on how strong you want them. Or leave the booze out, which is what we probably should have done😉 The salt and jalapeno give it a little kick, an idea I got from a watermelon soup recipe while listening to the Splendid Table.
We enjoyed another batch of homemade veggie burgers, although I’m not ready to share a recipe yet, still need to work on it a bit, unless someone out there has the secret to making them stick together? The sauce oozing out was some jalapeno and garlic sour cream I mixed up, it helped moisten up the veggie burgers. Rounding out the meal was some fresh grilled asparagus from our garden, three years in the making! I love this asparagus so much, I want to cry every time I eat it.