I have not left the house for days. My photo organizing project has taken over my life, our house and much of any horizontal workspace. I see a light at the end of the tunnel.

Please, for the love of everything that is human, do not put your photos in self-stick albums! Removing the photos 30 years later is a pain. They curl. They tear. They have sticky residue on the back. Difficult to scan and impossible to send-out to a scanning service. Do. Not. Do. This.

Lisa, age 5, in Sydney, Australia

I have shredded so many photos. Lisa must have been the most photographed child in the entire world, and since we were using a film camera (because digital was yet to be invented, y’all), we must have snapped six pictures to capture Our Darling Girl jumping off the diving board, posing at the barre during ballet class, standing under the Eiffel Tower or under the Harbour Bridge in Sydney. Why did we keep every dang shot? Why didn’t we just keep the best photo?

Carriage return.

New paragraph.

At first glance, you may think this is a photo of a tomato, mozzarella and basil salad – but you would be wrong. This pretty combo is watermelon, feta and mint. Does it sound lovely or strange? The idea of drizzling olive oil over watermelon may seem foreign, but give it a try.

Since I am so caught-up in the photo project and it has been warm, cooking is not on the top of my priority list. We have eaten Watermelon and Feta Salad twice this week. It goes well with grilled meats and can stand alone for lunch.

There is no measuring in this recipe. It’s like my Cucumber & Sriracha recipe (it’s cucumber with Sriracha sauce!). You can figure it out.

Super refreshing and super easy – you will be serving this salad all summer. No measurements for this concept salad – combine as you wish. The combination is also fun to serve as a one-bite appetizer on a toothpick.

Watermelon chunks
Flaky salt
Extra virgin olive oil
Crumbled Feta cheese
Fresh mint leaves, coarsely chopped

Cube (or slice) watermelon and distribute over a serving plate. Sprinkle with a little salt. Drizzle with a bit of good quality olive oil. Sprinkle crumbled (or cubed) feta cheese over and top with fresh mint. Serve right away.

visit the recipe page
(Really? Do you need to print this recipe?)

My project is close to coming to the end, so I will leave the house tomorrow. We are running critically short on supplies. And by supplies, I mean wine.

Until my next update, I remain, your thirsty correspondent.

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