Agua Fresca de Watermelon

Mini seedless watermelons are popping up at all our grocery stores. After one sat on our counter for a week, I figured it was time to get creative.

After cutting a few slices for the little one to snack on, I threw the rest into a blender with 1/2 cup water, 1/2 cup sugar, and the juice from one lemon.

Served on the rocks, it’s a perfect warm weather refreshment. Better yet, add it to some bubbly or add in some vodka (heck, add both) and begin the chillaxing.



Roasted Eggplant Dip-ish

I’ve been lost. But now I’m found. I’m archiving recipes again. I didn’t mean to be on a four month hiatus. No recipe really inspired me to write. In fact, I’ve been referencing Scrumptious Bits a bunch.

Though I’ve made this recipe before, it wasn’t archived and its so good. It needs a spot in here. It’s great to bring to a party with some bread or crackers. And it’s super delicious for dinner with a cracked egg on top (hence, “dip-ish”).

Go out and get an eggplant and let your leftover veggies dictate the rest.


Roasted Eggplant Dip-ish

1 eggplant, peeled and chopped in 1/2″ cubes
1/2 yellow onion, chopped
5 cloves garlic, roasted
1 can of fire roasted, diced tomatoes
1/2 can of water or chicken broth
1 tsp each oregano, thyme and cumin seed
1 tsp garlic salt
Here’s where you get creative:
I added 1/2 red pepper, 1 pint of cherry tomatoes and feta cheese for the top.
You could add zucchini, mushrooms, spinach, etc.

Put it all in a Dutch oven. And set it in the oven at 325 degrees. Check after 1 hour. You want the eggplant to be so soft it melts in your mouth. Once it’s nearly there, take off the cover and cook until the liquid becomes a bit more thick.

Top with feta and serve warm.

I highly recommend this pot for cooking it. It’s a Bulgarian ceramic pot with a hole in the lid. I love it for stewing and slow cooking.


Happy me, happy worms

In addition to my dehydrator, this lucky girl is also a proud owner of a juicer. I’m not yet ready to fully endorse the product. However, on it’s first run it made a pretty damn good juice that I usually pay $5 for.

The juicer is the Breville Multi-speed Juice Fountain and it’s a honker. It takes up a lot of counter space and it’s loud. But the pros outweigh the cons right now. It’s rather simple to clean-up (I put a veggie bag in the pulp catch), it’s easy to use and it made a great pulp free juice.


Fruit of the earth (“frutos de la tierra”)
• 1 1/2 apple
• 1 celery stalk
• 1/2 beet
• a 1″ piece of ginger
• 3 carrots

Toss in at 5 and drink.

My composting worms are going to be very happy too! Look at all this fresh mash.