my pink toes

Canteloupe-Blueberry Mint Salad

Using a melon baller, make large balls out of one cantaloupe. (And yes, those new Tuscan-style extra sweets are worth the extra price – they are like butter and taste so good. They cost a bit more, but you’re guaranteed to get a good one – pay a little extra and save yourself the Russian roulette). If you’re not feeling all artistic, go ahead and and cut up the cantaloupe into chunks. But here’s a bet: I’ll wager it will take you less time to be artistic and melon ball-y than it will to actually chop and peel the melon. Honest.

Rinse and shake dry a pint of fresh blueberries.

Pick and rinse about 15 leaves of the ubiquitous mint. Pat them dry and chiffonade them (stack the leaves, roll them up, and slice thinly – easy and beautiful).

Toss all together in a glass bowl. Serve with fresh whipped cream alongside for generous dollop-ing.

The large balls of melon make a nice visual contrast to the small blueberries. The mint adds another burst of freshness, and the whipped cream makes it perfect. (It’s also good without the cream.)

Mojito

when life give you invasive mint problems (like in my backyard), make mojitos!
1 t. superfine sugar
4 mint leaves
juice of one lime (2 oz)
2 oz rum
2 oz club soda (or more)
1 sprig mint, for garnish

In a tall glass, muddle the sugar and mint leaves until mint is bruised heavily and you can smell it . Add the lime juice and stir or muddle until the sugar is dissolved. Add the rum and club soda and stir. Garnish with a mint sprig.