foodie takeover!

as the title implies, this blog is not from jessica! i (michael, the dashing-yet-magnificent) have taken over this blogosphere to show you some of the food that we have been enjoying and  how it is made. i daresay that there is a story behind my most recent attempt at foodcrafting. while we were in athens, a new friend of ours asked if we had ever had watermelon– thinking that it was an experience only to be had in greece. while the dinner of moussaka and souvlaki over which we had this discussion has passed, i still desire to craft an experience with watermelon that is greek-ish and new.

i found and modified a greek watermelon salsa (which is meant to, and does 20150927_165527magnificently, compliment feta and bread) to my own desires. so here is what you need:

  • 1/3rd of a good-sized watermelon
  • 2-3 tasty and slightly spicy peppers
  • a red onion
  • two limes (for their juice)
  • some oregano
  • some chili powder
  • some salt
  • and just a little bit of olive oil
  • the bougainvillea is optional, but non-edible.

you are going to want to dice the melon pretty small and 20150927_171802de-seed it, if you have a seeded watermelon, as i did. then dice up the peppers andthe onion. it is necessary to make the cuts as small as possible; because most dip-oriented chips are an inch or so in diameter, maximum flavor over surface area is required. by dicing the main ingredients so fine, they will both appeal to micky (who is of the same condition) and be readily able to fit on your chosen vehicle for consumption, be it spoon, chip, or pita.

the next step is to prepare your liquid ingredients. the olive oil is easy– you simply pour about 1-2 tablespoons over the top before you mix. to do it right, however, you have to give your limes some good and hearty action to get them to juice properly:

mix that with spices to taste and you will have a very delightful watermelon salsa!


once all of the ingredients have macerated together (we gave it about 3.5 hours, or the time it takes to drink a liter of fine red wine at a local seaside taverna while listening to live music), the salsa will be ready to eat (in our case, on top of delightful barley rusk with ouzo and watermelon juice). see also, the supposedly ‘greek’ lego figurine, though we have yet to see anyone dressed in this fashion.

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