Camping, Food Porn and Watermelon | A Food Blogger’s perfect weekend
By Gina Girardot Melton
I just returned from an awesome food bloggers conference in the San Bernadino Valley called Camp Blogaway. Yep, I brought a sleeping bag, roasted smores and sang kumbaya out of key! (Full disclosure, while we slept in cabins, it was still a giant leap for womankind as far as I’m concerned)
While camping, I met like-mined food geeks and had a blast chatting up other bloggers who are just as obsessed with food porn as I am! I was also inspired by how open the bloggers were in sharing their “secrets to success” in the spirit of inspiring excellence in everyone. By the end of the weekend I made a ton of new foodie friends.
One of the sponsors of Camp Blogaway was Watermelon.org. These people are watermelon obsessed! And, just in time for summer, they presented new ways to use watermelon. Personally, I’m content devouring pink slices of watermelon with the sticky juice flowing down my arms and chin—but these recipes are a bit more refined.
I thought I’d pass along a watermelon salsa and watermelon margarita recipe from the National Watermelon Promotion Board for your enjoyment this summer. You can switch out the cilantro, green peppers and jalapenos with mint and cubes of feta cheese in the Fire and Ice Salsa for a delicious summer salad. (If you go that route, skip adding any extra salt)
Watermelon Coconut Margarita
INGREDIENTS: 2 cups seeded watermelon chunks, 2 ounces coconut flavored rum, 1/2 cup shredded coconut, juice from a fresh lime, 1 cup ice
INSTRUCTIONS: Place all ingredients in a blender and blend until smooth. Pour into a sugar rimmed glass.
Makes one cocktail.
Fire and Ice Salsa
INGREDIENTS: 3 cups seeded and chopped watermelon, 1/2 cup green peppers, 2 tablespoons lime juice, 1 tablespoon chopped cilantro, 1 tablespoon green onion, and 2 tablespoons jalapeno peppers
INSTRUCTIONS: Combine ingredients; mix well and cover. Refrigerate 1 hour or more.
Makes 3 cups.
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