Monday, July 27, 2009

Cantalope with Mint

Sometimes it's the simple things that make food so delicious. Eating outdoors with a brisk morning breeze blowing off the Atlantic ocean. The B&B I was staying at in Bar Harbor served a breakfast with several courses. I usually don't eat "courses" - even the word brings up visions of overeating, stuffing myself silly with heavy foods. But, I quickly learned that it's the simplest things that make a course enjoyable, and yet allow me room for hiking afterwards. This is the first "course" of our breakfast one day. (It was followed by a scrumptious puffed egg filled with fresh Maine blueberries.) It's simplicity draws out the dining experience, slowing one down to ease into a day.

1 cantaloupe
1 Tbs minced fresh mint
Wash cantaloupe, then cut in half. Remove seeds. Use a melon baller to make small balls. Put melon balls into a large bowl. Add minced mint leaves and mix well. Cover and refrigerate at least one hour or until ready to serve. The cantaloupe will give off some of it's juices. Dish 1/2 cup melon balls, along with some of the juice, into individual bowls and serve.

Stealthy Cooking Tip: Eating outside or dining al fresco. No matter how you say it, dining in a beautiful outside space makes even the simplest foods taste grand. Serve up something simple, put it in a pretty dish, in a beautiful place, and who can resist? This dish is simplicity itself, relying on fruit and a simple flavoring, no sugar needed!

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