Have You Ever


Have you ever thrown a baby watermelon from a dead vine onto the street as hard as you can? 

Have you ever bought a lovely handmade spearmint bar of soap only to be driven to tears by the strength of the odor when you get it in your shower stall?

Have you ever juiced a carrot?

Have you ever wondered what happened to the giant tiles in office buildings when you see one is cracked?

Have you ever spent an hour trying to train your muscles to move your toes individually?

Have you ever jumped into a public fountain? 


Watermelon Sorbet

One of my mom’s patients gives her a Washington Parish watermelon every year, and this year she brought it to us. Last night I decided I needed some watermelon sorbet, so here we are!

We’d never given Abby watermelon before, and she seems to prefer smashing it on her plate to consuming it, but maybe that’s because I was sitting next to her smashing six cups through a colander. Or maybe she’s just not a melon person; she doesn’t like cantaloupe.

After googling around some last night, I settled on Rachael Ray’s recipe, mostly because it was the first one I found that didn’t call for an ice cream maker, and I have all the ingredients…well, I subbed orange peel for lime. I also halved the corn syrup and added extra watermelon…hm. I guess I based my recipe on Rachael Ray’s.

6 cups watermelon, roughly chopped
1/4 cup sugar
1/2 tsp grated orange zest
1/4 cup light corn syrup

If you have a blender or food processor, well, enjoy those nifty gadgets. I put a colander over a large stainless mixing bowl and squished my watermelon through with my hands. They’re still scented, hours and many washes later.

If you used a machine, you don’t have to worry about those little white seeds, but if you went the colander route, pick out as many as you can until the rest aren’t worth the effort, and you realize this is only increasing the length of time between now and enjoying.

Pour 1 cup watermelon soup into a small saucepan and add the sugar and orange zest. Stir over low heat until the sugar is dissolved. Stir the sugar mixture back into the rest of the watermelon in a large stainless steel or plastic bowl. Mix in the corn syrup and pop in the freezer.

Over the next 6-12 hours (or as I like to call it, forever), give the sorbet a good stir every half hour or so. Or I guess pour it in an ice cream maker? I don’t have one of those either. We have very, very limited kitchen space. I think they have more counter space in efficiency apartments. Also, I have no idea how Rachael Ray fit hers in a 9 inch cake pan. I didn’t make that much more.

I’m out of corn syrup now, but I still have half a watermelon. If I make this again, I’ll try honey. And maybe lemon zest. Or basil. Mint would be cool. Now I’m all giddy about sixteen different varieties of sorbet! It takes me a pretty long time to go through a pint of ice cream, but sorbet’s a different story.

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And the taste test is conclusive. This stuff is awesome. Although it would be fine with just 1/4 cup total of the sweetener of your choice. If we had a screened in porch with some ceiling fans and a swing, this is what I would eat out there.

Three things that make me happy:
1. Coconuts
2. The cold spot at the bottom of the deep end
3. Surprise nail polish–my favorite was when Ian found a batch of 8 or so new on Craigslist