Watermelon Soup and Cheese Muffins

I love friends and cookbooks. Last week combined both. During a wonderful visit with a long-time friend, she gave me a cookbook she’d bought at a thrift store. I’ve already used it multiple times and will reference it below. 

We ventured way out of the Harlow norm last evening and had “Watermelon and Blackberry Soup” for supper along with “Cheddar Cheese Muffins.” We served this as a meatless meal, but you could easily add a side of grilled chicken breast. Whatever your palate persuasion, carnivorous, vegetarian, whole foods, this soup will delight your senses. For vegans, replace cheddar cheese muffins with bread of choice. 

This was a perfect summer evening meal and was a BIG hit with the kiddos. Let me know if you make it and what you think.

Both recipes come from “Vegetarian Cooking for Everyone” by Deborah Madison. I will share variations and simplifications. 

Watermelon and Blackberry Soup

No cooking required. Serve chilled. 

  • 6 cups seeded chunks of watermelon
  • Fresh lemon or lime juice (I used lime)
  • Pinch of salt
  • 2 Cups fresh Blackberries
  • 3 Tablespoons light brown sugar (I used Sucanat, but found the sugar addition to be a little too sweet. Next time I will half or omit the sugar)
  • Rose water or orange flower water (I had rose water I’d purchased at the International market. Even though it lends a beautiful floral flavor, I’m sure you could substitute with regular water) 
  • 1 pound each red and yellow watermelon (I used red watermelon and a Lemonburst melon which is green in color with a slightly lemon flavor. It went fabulously with this dish. I’m sure you could use cantaloupe or honeydew in place of the yellow watermelon, too)
  • 1/4 Cup pomegranate seeds if they are in season (would have loved but didn’t use)
  • Mint sprigs for garnish 

Method: Purée the 6 cups watermelon chunks and pour into a bowl. Add lemon or lime juice and pinch of salt. Cover and refrigerate. Toss the blackberries with a few drops of rose water and the brown sugar, cover and refrigerate one hour. Seed the remaining melon and cut into bite-size chunks. 

At serving time, flavor the puréed watermelon with rose water to taste, starting with one teaspoon. (I must have used at least two tablespoons) 

Divide the purée among chilled soup bowls and add the melon pieces and then the berries. (If using pomegranate, add one tablespoon seeds to each bowl and a splash of the juice.) Garnish with mint leaves and serve. 

Lazy time-constrained chef tip: throw it all into a big glass dish and serve. 

Serves 4


Cheddar Cheese Muffins

  • 1&1/4 cups flour (I used whole wheat pie and pastry flour)
  • 1/2 cup corn meal
  • 2&1/2 teaspoons baking powder
  • 1/2 teaspoon salt 
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons corn oil (I used olive)
  • 1&1/2 tablespoons honey
  • 1-2 cups grated cheddar cheese

Method: Preheat the oven to 400 degrees. Oil or spray muffin tin. Combine the dry ingredients in one bowl and the eggs, milk, oil, and honey in a second bowl. Wisk the wet ingredients and pour into the dry. Stir briskly but do not over stir. Add the cheese and stir just until incorporated. Fill the muffin cups about 3/4 full with the batter. (Made 12 for me) Bake about 25 minutes until browned and springy.

Cheers!

Summer stuff 

We had 10 extra kids for the night for a total of 13. A cousin camp-out, we call them. Last year we did this about once a week during the summer, but with a baby and a super busy schedule this was our first one of the season and unfortunately it might be the only one we can pull off this year. 

We had a grand time. 

We walked to the next street over and watched the parade. 


They played hours of “capture the flag.” 


We enjoyed yummy ice cream floats. Thanks to Lee, we had a great campfire. 


I slept in the tent with most of them. 

Six boys joined me at 4 am to head to the church to help with a BBQ chicken fundraiser. Lee stayed home with the other 7. 


The scene there is always so pastoral. It does my heart good. 


I returned home around 8:40 and made sausage and eggs for everyone. The rest of the day included more outdoor games, including the water sprinkler. 

As the day got hotter we also threw in a movie and a few video games. Most of them have gone home now. Of the two remaining, one is playing princess dress-up with the younger one and the other is making potions with the older one. 

So thankful to help create these memories and to have each one of these great kids as part of our family. 

Now for a nap… But wait… the baby needs attention. I wouldn’t trade this beautifully imperfect contented life for the world. 

The Stuff Summers are Made of

We were not home for a full day after a week-long visit in Chicago, when Eli arranged for a few cousins to come for the night. My first “sigh” was instantly replaced with musings of how we could make it a memorable summer night.

I think we accomplished that.

We built a fire in the pit and set up the tent for playing in.

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Elsie played ride-a-horsey and ring around the rosey with Cooper.

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We made s’mores and played kick the can and dodge ball. Our Anatolian shepherd/chocolate lab, Sampson, even joined in.

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We chased lightening bugs and ate insane amounts of air-popped popcorn covered in our favorite Wildtree popcorn seasonings. We watched Duck Dynasty and read stories.

We went to bed at midnight and slept in until 8 o’ clock this morning. We made fruit and yogurt smoothies for breakfast and the kids are already back outside enjoying an unusually cool summer morning. We picked fresh tomatoes for lunch later.

Forget the cares and worries that try to creep in, we are enjoying all things summer and making memories to last a lifetime.

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