Paloma devouring a popsicle/ Shelled favas
There will be a splash party for which Paloma has already made an excessive amount of imaginary cupcakes. The only request for the cake has been to make sure that it's pink. And pink it will be.
Slices of a juicy summer watermelon get soaked in sangria, topped with shaved fennel and baby arugula, and then sprinkled with a sweet dressing. Easy and beautiful.
Our beach at sunset / Black raspberries
I like to make it with absurd amounts of fruit and berries of all kinds, lots of citrus slices too. The key is to let it sit overnight so the fruit absorbs the wine and vice versa.
Gazpacho for dinner / Another sunset
Easter egg radishes / Grilled peaches with cremeThere have also been endless pots of gazpacho, batches of sorbets and popsicles, and peach grilling at friend Lena's beautiful jungle-like backyard. Hope your summer is sunny.
Tipsy Watermelon Salad
1 medium watermelon - well chilled, rind removed, and cut into thick, uniform shapes
1 fennel bulb - shaved
baby arugula leaves
1/2 cup olive oil
1 tablespoon honey
1 teaspoon apple cider vinegar
In a dish, generously drizzle watermelon with sangria. Let marinate in the refrigerator for about an hour. To serve, top with shaved fennel and arugula. Mix all the dressing ingredients and drizzle on top of the salad. Finish off with a sprinkle of coarse sea salt.