Wednesday, July 27, 2005

Too Darn Hot cook anything, although I answered the call of the Jam Goddess this morning and made four jars of blackberry jam and two of Hedgerow Bramble Jam (so Beatrix Potter!), a mix of red currants, raspberries, black currants, and more blackberries, all picked during last weekend's outing to the pick-your-own fruit farms of Bucks County, PA. The heavenly winey smell was well worth the steamy heat...

But now all I want is a blenderful of Ladybugs, from the recipe kindly sent by Susie.

Ladybug Cocktail

1 lime
1/4 cup sugar
4 cups watermelon, cut into 1-inch chunks and frozen
1/4 cup vodka

Remove zest (just the green part) from lime with a vegetable peeler, grater or microplane (the best, super easy and no nasty bitter white pith to contend with). Throw zest and sugar into a food processor or blender and buzz until mix is pale green with bits of zest still visible. Squeeze the lime juice into the blender and add watermelon chunks and vodka. Blend until smooth and slushy. Taste, add more lime juice if necessary, and serve.

Makes 5 drinks, unless it’s as hot as it is today, in which case, pour the whole thing into a pint glass and call it dinner (or breakfast).

And over on Gawker (you'll have to scroll down a ways, past the usual celebrity trash), a brief heat-addled snark break for a wistful gaze at two happy guys chiling out in their driveway "pool"--who knew the back of a pickup was watertight?


David said...

Glad to hear your picking-your-own, and that you're not one of those elitists shopping at farmers markets and greengrocers.

(oops, I mean, David)

Stephanie J. Rosenbaum said...

Did you see Julie Powell's piece in the NYT? I see her point, though...