Fondly Delicious Memories

My birthday is just around the corner. It’s a big one, I guess. The last birthday of my sixth decade. Man, when did that happen? Last year was my 50th Class Reunion. Again, where did the years go? All in all, there have been so many blessings along the way.

Thanks to social media, I’ve reconnected with childhood friends and old flames. It’s fun to see where life has taken us. We’ve lost a few along the way. Some to war, or drugs or life. It’s always sad to hear of their passing. I am amazed as to how many of us, while not necessarily religious as children, have grown very strong and vocal in our respective faiths.

I’ve lived long enough to have children, grandchildren and now great-grandchildren. My Hazel calls me GG for great-grandma and I love it. My grandkids all call me Mema. That’s another name I’ll gladly answer to.

God always has a plan. Of that there is no doubt. He brings people together for a variety of reasons. Just as He brought Hubby and I together, and has seen us through some very difficult times. When you place your marriage on His Alter and ask for His saving graces, it is amazing what can transpire. Nothing is ever broken beyond God’s ability to mend. There is no such thing as a perfect marriage, we all have our rough patches. But with faith, love and respect, those times will only lead to a better place together. Forgiveness is the key. Forgive as God forgives. No one is perfect. When I look at Hubby today, I am amazed at how I feel. I’ve always loved him – it was love at first sight for both of us. But not the love we share today. I cannot express in words the depth of what I feel. All I can say is thank you, God.

Birthdays should mean something. To me, they really don’t. It’s an excuse to spend money on ourselves. Or to feel disappointed because we think we deserve lavish gifts and instead get a funny card. Or worse yet, to demand things simply because we were born. Don’t get me wrong, we’ve done some amazing parties over the years. When I said good bye to my 30s, Hubby chartered a big river boat to cruise up and down the Delta. There was food and drink and dancing galore. On my 45th birthday, we threw a big bash at our lavish Pueblo Abode. I still can’t believe we fit close to 100 people in our home. It was a catered affair, which I struggled with. The caterers finally FORCED me to stay out of the kitchen. No, I wasn’t being bossy – I just wanted to help. The head chef came to me and asked about all the stenciling throughout the house. When I said I created them myself, he got an idea. I made a stencil of two Kokopelli and used Dutch Chocolate to stencil them atop a Tress Leche Cake. It was awesome. And finally, I got to help in the kitchen.

The last big hurrah of a birthday was – wow – maybe eight years ago. That is not to say we don’t acknowledge one another’s birthdays. It’s just simple and private, without a lot of hupla. Anyway, Hubby knew I missed the caliber of restaurants in Las Vegas – 5 Star Excellence and beyond. French restaurants have always been my favorite, followed closely by Italian. Somehow he found a little bungalow French restaurant in Elk Grove that could rival those of Paris. One of the dishes was a compressed watermelon salad. The combination of goat cheese, fruity balsamic and chiffonade basil over compressed watermelon was incredible. You know me, I had to recreate this dish at home. It’s been a while since I’ve shared the recipe. I say with summer upon us, it’s time to elevate our watermelon consumption and do it with style!

Compressed Watermelon and Tomato Salad
1 small seedless Watermelon
16 small Tomatoes, assorted colors
3 oz Goat Cheese, crumbled
4 Basil Leaves
1/4 cup Fruit Balsamic Vinegar (see note)
1/4 teaspoon Fresh Ground Pepper
Sea Salt to taste

Note: Any fruit balsamic vinegar will work. Experiment with Cherry, Raspberry, Blackberry or other flavors to see what pleases you. 

Cut one end off the watermelon. (You want to begin working with a watermelon that has a flat; even end). Discard end slice or nibble on it while you work.

Cut round disk from remaining watermelon about 1 inch thick. Remove rind. Using a small shot glass, cut 8 circles from the slice of watermelon. Place circles into a vacuum seal bag. Seal according to manufacturer’s directions.

Cut second round disk from watermelon.  Again, cut 8 small circles from watermelon disk and seal in a vacuum seal bag.

Place vacuum sealed bags into the freezer for at least 3 hours. (Note: if bag is not gently compressing watermelon, place something heavy like a small cast iron skillet on top). Once compressed; remove from freezer and let thaw. Keep chilled in refrigerator. You want the melon crisp-cold but not frozen.

When ready to serve, slice small tomatoes (grape size) in half. Stack fresh basil and roll tightly, creating a cigar-shape. Cut basil width-wise to shred into very narrow strips.

Place four watermelon circles on the center of four well-chilled salad plates. Scatter tomato halves around watermelon in a pretty arrangement. Sprinkle each plate with a little goat cheese. Scatter basil around plate..

Drizzle each salad with a little balsamic vinegar. Season with fresh pepper and a pinch of salt. Serve and enjoy.

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May grace and peace be yours in full measure through your knowledge of God and of Jesus our Lord.