No one likes fall sweater weather more than me, but there is something to be said for random 80 degree days sprinkled into the end of September.
In May, my sister randomly gifted me this classic popsicle mold knowing that I would enjoy a food project, and I’ve been experimenting with it all summer. Surprising dinner guests with a unique, transportable, no-mess dessert is always a great way to end the evening. To capture the end of summer, I decided to make watermelon mint popsicles. This recipe is quick, easy and lasts for weeks in the freezer, allowing you to have a taste of summer well into fall.
Saving Summer Watermelon Mint Popsicles
3 Cups of Seedless Watermelon
1/3 Cup of Agave
A Couple Sprigs of Mint (3-4)
Mix all ingredients in a blender.
Pour into popsicle molds and place wooden sticks about 3/4 of the way in.
I’m naturally an early riser and will wake up at 7am no matter how late I go to sleep the night before. I think it stems from my parents’ golf addiction: throughout my childhood someone was always teeing off when the rest of the world was just getting out of bed. I love waking up in our apartment, going downstairs for a coffee and walking the dog. It’s an easy morning routine that I look forward to every day. Today, Hank and I walked Jordan to work and headed to the park afterwards for some exercise (for him, not me).
Fall is my favorite season in New York. I’m always the first to put on a cashmere sweater and switch back to hot coffee. Happily, with a new season come new ingredients. I love to cook at home and try to incorporate seasonal ingredients into my dishes whenever possible. Last week at the Union Square Farmers Market, I picked up a bunch of local carrots. Today I transformed them into a quick lunch dish using ingredients I already had in the kitchen. This dish tastes great on its own, but also is a versatile side for just about any protein.
Fall Farmers Market Curried Carrot Porridge
1 Tbsp Butter
1 Chopped Large Shallot
1 Tsp Curry Powder
Salt and Pepper
2 Cups of Chicken Stock
1.5 Lbs of Carrots
White or Brown Rice
Cilantro (if you’re into it)
Heat butter in a 4-5 Qt saucepan over medium heat. Add shallots, curry powder and salt/pepper. Saute for about five minutes until the shallot softens stirring occasionally.
Add chicken stock and 2 cups of water to the pot and bring to a boil. Add carrots and lower temperature to a simmer. Simmer for about 10 minutes and then add rice. Allow to cook for another 10 minutes.
Use an immersion or free-standing blender to mash ingredients to a thick purée/porridge-like consistency. You can also add water to thin into a soup. Squeeze lots of lemon and mix. If you have cilantro handy, top if desired.
Oh hello. Just a thirtysomething NYC girl starting a blog. I’m sure you’re intrigued.
Today is my day off, and I am spending it wisely. I’m currently on my teal couch with my French bulldog, watching House of DVF and figuring out how to properly introduce myself to the internet. I’m considering making curry carrot soup prior to getting an $8 Monday manicure. Thank goodness it’s finally sweater weather and I don’t feel pressured to spend tons of time outside.