Memorial weekend, the bestie asked one our favorite Veteran's from the Vietnam War - her brother-in-law - to cook dinner for us. You would think it might be the other way around, but he likes to keep busy.
There's a burger and sausage. I made watermelon salsa (recipe below) and the bestie made Sam's cheesy potatoes. Since it was a late dinner, I was too hungry to wait to take a photo of the deslish cheesy garlic bread. Or the gorgeous red velvet cupcakes. My technique has greatly improved on those!
We all ate and watched some TED TALKS videos. This one about how mushrooms may be the key to saving the planet is AMAZING! Kinda long but makes you hopeful!
A local restaurant used to serve this with grilled meat in the summer and they stopped. It was so wonderful, light and refreshing...it screams summer! I've been craving it for years! It came out just as good as the restaurant version.
1/2 a small watermelon or a whole Dulcinea melon
1 small pepper - heat of your choice - diced
(I used a yellow one between a bell and jalapeno, but would have preferred a serrano!)
3 green onions diced fine
1 handful of mint, chopped fine
Use a melon baller to cut small chunks of melon. Take about 3/4 of the balled melon and dice to small chunks and mix back into the larger pieces. Add the pepper and onions and mint and toss well. Refrigerate for two hours before serving.