Originally published on Wed June 13, 2012 12:28 am
Around the time I was just old enough to know how to cook but still young enough to have some free time, I started throwing brunch parties. The menu was always the same. I would bake a braided challah or Belgian waffles or blueberry muffins or all three. (This was show-off food, since none of my other friends had yet developed an interest in baking.) I'd prepare some mimosas and strong coffee. And then, in a weak and chinless nod to better nutrition, I would make a fruit salad.
Raising the Salad Bar by Catherine Walthers (Lake Isle Press 2007) remains one of my favorite salad books years after its publication. This melon salad, which I just discovered, is embarrassingly, thoroughly addictive. Go for dry-roasted salted peanuts — the ones where the salt falls right off in your fingers in a powder. The saltiness just makes the melons taste more sweet. If you have three varieties of melon, use them. I only used watermelon and honeydew because that's what I had on hand, and they were phenomenal just like that.
This incredibly fast salad from The Sunset Cookbook by Sunset Books and Margo True (Oxmoor House 2010) plays on a sharp contrast of textures – ripe berries, crunchy jicama and brittle toasted coconut. You can find the fat slivers of sliced dried coconut (sometimes called "coconut flakes") at health food and natural foods stores. Otherwise, substitute shredded coconut, but take care as it will toast more quickly.
This salad is loosely adapted from May Bsisu's The Arab Table: Recipes & Culinary Traditions (William Morrow 2005). Cutting out the fruit segments is a messy job, but not terribly difficult and well worth the trouble. Is it worth the trouble to blanch the pistachio nuts? Up to you. I like it because it gives you a lovely, brilliant green contrast to the sunset colors of the fruit. But they would probably taste just as good unblanched.
Baseball historians continue to poke around in the 19th century to better explain how the game was originated and developed, but I've always wondered if one of the prime movers wasn't a student of Shakespeare.
While I certainly don't know the terminology of all ball games, the popular ones I'm aware of — everything from basketball and football to golf and tennis — all use some variations of the words in and out when determining whether the ball is playable.
Only baseball is different.
"Fair is foul and foul is fair; Hover through the fog and filthy air."