Minted Fruit Salad

A refreshing and easy summer salad for those not so in love with 100 plus degrees...

1 watermelon - seedless if possible
1 honeydew melon
1 cantalope
2-3 pints seasonal berries
1 lb grapes, halved if you have the patience
1 bunch mint
1/4 superfine sugar
1/4 c lemon juice

Remove all stems from mint and chiffonade or chop the mint finely. Add sugar to mint and grind with a mortar or heavy spoon. (Like you're making a mojito, minus the rum) Add lemon juice and let sit.

Scoop the seeds from the melons and use a melon baller to scoop uniform bites. Combine with grapes and add berries last so that they do not get crushed. Pour juice mixture over bowl of fruit and gently toss. Let sit for an hour or so in the fridge before serving.

Day One: Embracing my heritage

After reading a many food blog, I decided that I too needed an outlet from my six-minute billing cycles. I thought it apropos to begin this blog in the same manner as I began...from a Brit and an Irishman. I was born during tea time as my mother often reminds me- she went into labor just as her tea finished steeping. What better to go with tea than scones?

Today's goal was a twist on the classic cream scone. Although I pronounce it as every American (not like the Scottish /skon/), I believe it a lost art here in the States. I have to confess I've not made many, but enough to be daring. Scone recipes vary in which fat is used, butter or cream, but tend to be very forgiving. This forgiveness is very good for those of us who have a bit of attention deficit disorder when it comes to following recipes. The one thing I've noticed that scones and biscuits alike do not forgive- over mixing. I've always erred on the side of under mixing so as not to produce a cement-esque scone.

This recipe, based upon one from the bible of cooking (The Joy of Cooking) incorporates sweet and savory to complement a true Irish meat and potatoes dinner. Although I forgot to score the loaf before putting it into the oven, I believe it still came out yummy.

Rosemary Cream Scones

2 C all-purpose flour
1/3 C sugar
1 T baking powder
1/2 t salt
6 T frozen butter cut into small cubes
1 egg
1/2 C light cream, plus a bit for glazing
2 T chopped fresh rosemary
1/3 C shredded Aurricio Parmesan cheese

• Preheat oven to 425 F.
• Combine the flour, sugar, baking powder and salt in a medium bowl.
• Whisk the egg and 1/2 C cream in a separate bowl.
• Using two knives, a pastry cutter, or your hands - combine the butter and flour mixture together. Aim for pieces of butter no larger than a pea, but be careful not to mush the butter in too much. You should still see and feel lumps of cold, flour-covered butter pieces in the mixture. Add in the rosemary and cheese. Finally, add in the egg mixture and carefully combine the ingredients until just moistened.
• Gather the mixture with your hands and work into a large ball of dough, as you would forming a snowball. When the ball sticks together place it on a flour-covered surface and form the ball into an 8 inch disk.
• Score the disc with a sharp knife, making approximately 8 triangles.
• Some people like to separate their triangles to get a nice crust on each side, some like to let the disc cook as a whole.
• Brush the scones with a few teaspoons of the cream and sprinkle a bit of salt atop.
• Pop into the oven for 15+ minutes, until the scones are golden brown on top.

Picture to come as soon as hubbie can figure out the memory card failure.