I have recently returned from a Magically Restorative (and MUCH NEEDED) Tropical Vacation. Generally, I am a go-go-go-always-working-on-ten-projects-and-I-might-be-sitting-still-but-my-mind-is-ten-steps-ahead kind of gal, so removing myself from my normal routine and environment seems to be the only sure-fire method to ensure I actually RELAX.
I was unable to ever completely calm my inner hummingbird, because every time I would start to quiet my mind and simply absorb the beauty and tranquility around me, I would become inspired by a new sight, smell or taste and my mind was OFF TO THE RACES again!
One glorious day, I was sitting in an open-air ocean-side cabana/restaurant, sipping a frozen lemonade and soaking in the surreal clear blue view of the water. I decided to peruse the menu and one dish immediately leapt out at me: Watermelon steaks served on a bed of fresh basil, with feta, balsamic glaze and pistachios.
The moment it was served to me I began having squealing fits of euphoria, proclaiming THIS would be the flavor I would present for my Best-Gal’s Birthday the following week. In fact, the dish was so perfect and simple that I immediately started mentally reinventing it and turning it inside-out to share on www.militantfoodie.com as soon as I got back to the States 😉
The week before my vacation I had discovered a fermented vegan cheese recipe that I was itching to attempt, and wouldn’t this be the perfect opportunity to use it? And though Balsamic Vinegar is arguably a perfect condiment in need of no further improvement, I would LOVE to make a Watermelon Balsamic Glaze Reduction. Oh, the gerbil of my mind was in danger of running its little legs off on its Imagination Wheel!
So this week I will present two versions of a simple idea… with options to make it SUPER FANTASTICALLY INTRICATELY COMPLEX!!!! Also I will make reference to a couple of bad-ass-blogging-chicas who I’ve never actually met, but they make me weak-in-the-knees and they unknowingly contributed to this recipe’s success.