All of our celebrating is over for the weekend. I’m back into regular menu mode. Earlier this afternoon when grocery shopping the dinner plan looked something like:
sirloin steak
diced oven fried sweet potatoes
cantaloupe
Greek salad with tomatoes, cucumbers, onions, olives and feta
toasted whole wheat pita bread
First to bite the dust was the cantaloupe. I love good ones, but I hate, hate, hate cutting them up. This one will wait until tomorrow. Next to go was the sweet potatoes. Who wants to heat up the kitchen? (Or chop them. Dang. They can be tough to dice.)
If I continue to put it off, we’ll be eating microwave popcorn.
Now there’s an idea…
Cutting up cantaloupe is easy and fun with a chef’s knife. Cut it in half, scrape out the seeds with the edge of a large spoon, and continue slicing into wedges. Next take the wedges and make a series of cuts to (but not through) the rind, still using your chef’s knife–chop, chop, chop. Switch to a paring knife and cut the cubed melon from the rind. It takes five minutes!
Ok, madame, your idea of fun and mine do not match! There’s something about the slimy seed part that just doesn’t float my boat.
I suppose.
I don’t like washing fruit (never seems to be enough space for the drippy part of that task) but I really like preparing it. It’s so beautiful, I have to marvel at what God has done. And a good chef’s knife is pretty cool, too. =)