I know at this time of year where I “come from” watermelons aren’t in the shops, nor in the minds of the people. Too cooling. Out of season. But I would eat them all day. I’m in another realm. One where today, walking with my son “Seven” to our first potluck gathering since we moved to this sweet, Mexican beach town, sweat was literally dripping off my upper lip. And I’m not a sweater. So I thought.
Moving along, I was wishing the bright yellow Guadalupe shopping bag I was carrying that was stressing my arms and belly could ride easily atop my head, the way that old woman was carrying a big, green-black plastic garbage bag-full atop hers, strolling along, smiling with her friend. Mine was too bulgy, busting my biceps with it’s loaded up. Sarongs, travel dishes, bamboo utensils, cloth napkins, bikini, sunscreen (probably expired), water, clean clothes, and a big, full, silver bowl, our first homey dish for school potluck at the beach. Watermelon Rice Salad.
~ Do you know about these? I wish everyone had them.
“To Go Ware” Photo courtesy R.E.I. ~
Five people brought popcorn. It was good.
Our salad was superb. “Seven” and I ate some before we left. He said it was “the best ever”, then added he would like it with scrambled eggs. “No way”, I said. “It’s so clean and amazing.” A wonderfully balanced bowl. The flavor of celery is cleansing to me, offering a tiny, smooth-bitter bite, while the green beans add a sort of flat sweetness, very different from that of gushing watermelon. Lime. Onion. Zing.
“Seven” helped make the salad by picking the flat parsley leaves off the stems, and keeping his chunky mitts off the melon.
~ Watermelon Rice Salad ~
2 cups Cooked Rice
2 Tbs. Good Olive Oil
Fresh Ground White or Black Pepper
3 Tbs. Lime Juice
3 Stalks Celery, small diced
1 Cup Steamed Green Beans, small diced
2-3 Tbs. Parsey, Mint or Basil, rough chopped
2 Tbs. Red Onion, fine diced
1 1/2 – 2 cups Watermelon, small diced
I started by breaking up the rice into a large bowl, pouring over mucho olive oil, sprinkling generously with coarse sea salt, grinding black pepper around and squeezing in 2 very juicy, small limes. So simple. I mixed it well, to melt the salt and coat the rice, to bring the juice alive. I added the celery and green beans. I mixed. We left the parsley leaves whole. Then I added the red onion and mixed again. Finally, gently, we added our brightest star, our beautiful-sweet-juicy-red watermelon, cubed a tiny bit bigger than her two green friends. I made sure to squeegee all the fabulous juice from the cutting board. It totally makes the sauce. Mix. Taste. Remember. Northern Summer.
There was some great Pollo Asado, whole grilled chicken, at the sandy potluck table. Some one bought it from the side of the road, and I sure was glad. It was fantastic with our salad. Popcorn side, a few tostadas. Avocado, cucumber. Crazy orangenta sun sinking into a silver-blue sea. Small fire burning. Kids taking turns fishing into a late arrival bag of “Big Mix”, orange, chili-cheese-powder coated puffy corn stuffs. Big Hit!
It was not much like potlucks at “home”, and that’s A-okay. I’m brewing home within.
Buen Provecho, Amigos, where ever…whatever it may be!
Take in it slow and holy.
~ The start of mural alley. Golden Life.
I do not know who painted this beauty. ~