-Muddle, or smash repeatedly, two good sized chunks, mouthfuls, of watermelon at the bottom of the shaker (Mixology 101 : most cocktails are around 6 ounces, the size of a martini glass. A straight martini is usually three ounces of booze with a wash of vermouth in the glass, but the shaking with ice makes those three ounces come out to around 4.5)

-Add two ounces of tequila, the juice of one lime, and a pinch of cayenne. Add a dozen ice cubes and SHAKE THAT SHIT. HARD.

Strain it into a glass. Or leave the ice. Enjoy.

I’ve thought of doing this with a juicer, but I like the chunkiness of the watermelon, something you can pick out with your fingers when you’re done.

Quick and Chunky Noodle Soup

Soups with broths scare me off because of the time constraints. HOWEVER, I figured out a way to make a tasty chicken noodle soup in less than an hour and a half, though it of course tastes better the next day.

1 whole chicken
bunch of celery
4 carrots
1 large onion
2 cloves of garlic
3 medium turnips (or parsnips! or both!)
cilantro! forget that nerdy parsley.
package of egg noodles
and salt and pepper, our good friends

Chop up the chicken as best you can, about five or six pieces, leave the fat on, and boil it for about a half hour, till it gets to falling apart. While that is going on, chop all your veggies up. When the chicken is done, drain most of the water, but save about three cups of the oily goodness. Add three cups of fresh water to the pot, salt the shit out of it, and then add your veggies all at once. While you have them cooking, pick apart your chicken and throw the meat in before the veggies are done. When things have about five minutes (you can tell by the turnips) add the egg noodles and cilantro. And when the noodles are done, that’s it! Pepper to taste.

Even-Quicker, Extra Smoove Roast Tomato Soup
courtesy of my man crow.

tomatoes
garlic
cup of fresh basil (from our garden! yeah!)
salt salt salt pepper pepper pepper
olive oil
and half
*makes about four portions

Slice thin enough tomatoes to fill three cookie sheets, that have been doused in olive oil. Lay ‘em out and thin slice a clove of garlic per sheet, setting those slices on top of the lucky tomatoes. Broil the sheets one at a time for about five-six minutes, until some of the tomatoes start to burn. Drop them in the food processor/blender, making sure to drain the leftover olive oil in. Then the basil, blending, and add the cream as you see fit.

My next recipe is going to be for the watermelon, tequila, lime and cayenne pepper cocktail I’ve been perfecting. Summer is ending, so it’s time I solidify the recipe to my tribute drink. Or maybe now that you know the ingredients, you can mess around with them yourselves!