Ann's Blog
Toronto, Canada:
October 4, 2011
So bad it’s good?
A party idea I’m afraid to try
I’m still sorting books. It’s not just that we have a lot. The problem is that I get involved in reading them as I go, which brings the sorting process to a grinding halt – especially when I find a gem like The Woman’s Guide to Boating & Cooking by Lael Morgan. It originally came out in 1968 and was revised (I’m not sure which parts) in 1974. It didn’t arrive on my bookshelf until about 20 years after that, when I was just nibbling on the idea of sailing to the Caribbean.
But I’m sure I was as horrified then as I was last week when I reread the “Hanging Out the Guest Flag” chapter and found the following advice: “If spreads and dips are in short supply, open and heat tinned meatballs and gravy, ravioli…even beef stew makes an interesting dip.” [The italics are mine.] Uh-huh. When I go to PriceSmart to provision before we leave Trinidad, I’ll definitely be stocking up on those jumbo cans of beef stew to use at happy hour. Watch out if you get an invitation for sundowners on Receta this season.…
But among Morgan’s “200 galley-tested recipes,” I found one that was even harder to imagine on our cockpit table. It sounded like a recipe for some pretty serious mayhem, guests clunking heads jockeying straws for position. But decide for yourself:
Vodka Watermelon
1 medium-sized watermelon
2 fifths vodka
Slice top off melon about an inch down. Do not scoop out any flesh. Slowly pour in a bottle of vodka until the melon will absorb no more. Put top back on melon and let stand in a cool place. At 2- or 3-hour intervals, add more vodka until melon will take no more. Let stand about 10 hours total. To serve, punch holes in sides of melon with an ice pick and give each guest a straw. Enthusiasts often end up eating the rind, which appears to do them no harm.”
Steve thinks it sounds hilarious, and maybe with rum standing in for vodka, definitely worthy of a taste test. About those invitations? Be afraid. Be very afraid.
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Hi Ann, we (my husband and I) have come back to Grenada to holiday nfor the 4th time and this time for several months. I love your books and have tried many of your recipes, in fact your latest book is the only cookbook I brought with me.
We have been traveling around this beautiful island for several weeks now, and I keep hoping to meet you or at least to see Recetta in one of they bays.
thank you for inspiring me.
Karen
Well this isn’t really just a cruising thing, we folks from West Texas have been ‘plugging’ watermelons for years. We use everything, vodka, rum, tequila, even Ever Clear. We use large full size melons and slice them to serve them. I do like the ice pick and straw idea, but I’m passing on the beef stew ‘dip’.
Us Parrotheads (That’s Jimmy Buffett fans) have known about “plugging a melon” for years. It was and is considered standard concert fare. I tend to use tequila myself…
Hi Ann. Was going to ask when you are in Grenada this year. Ted and I arrive Dec 10 – Mar 10, and thought I would say “let’s get together” again, but after reading your “new appie” I am having second thoughts. Just kidding. Hopefully we will see you and Steve in Grenada again
Citrulline in watermelon is converted by the body into arginine, which boosts nitrous oxide, an ingredient known to relax blood vessels in a similar way that Viagra does.
Interesting school of thought? However,nothing is mentioned about the vodka relaxing inhibitions.
Don’t make the cockpit too comfortable.
I just read your book, “An Embarrassment of Mangoes” this week. Loved it so I googled you to find your blog. My soon-to-be hubby and I are planning to finish up our work contracts and leave this winter to start our circumnavigation on our old steel sailboat that we have just spent two years rebuilding (not quite through rebuilding, but will do the rest along the way). Our first step is the Caribbean. Very excited & very nervous. Your book was a great motivator, really entertaining, and LOVED the recipes. I’ll be following your blog, and will definitely read your next book.
I love The Spice Necklace! The first recipe I made was from the end of the book however. I have never had homemade rugelach, and I just had to make this and share the results with my neighbors. Because of your own variations listed with the recipe, I felt free to chop up nuts and cranberries for some, and sugar and cinnamon with nuts for others. All of my testers loved these cookies.
Because the simple dough contains no sugar, my fertile foodie mind kept thinking about making the rugelach in a savory version, something perfectly suited for cocktail hour.
I crumbled feta cheese into a bowl, added finely grated parmesan and romano cheese, minced garlic and parsley. I added about a tablespoon of beaten egg to this and mashed the mixture. I spread this on the rolled out dough, washed the tops with egg, and sprinkled a bit of parmesan on the tops.
This was heavenly! I shared with neighbor Frank, he drank beer, while I drank red wine, the savory rugelach paired well with both beverages.
Thank you for a yummy book that I never wanted to end.
Love your idea of making savory rugelach. I’m going to try it myself. thanks for writing.
Hi Ann,
I just finished reading An Embarrassment of Mangoes…how fun it was to read. You are a very talented women. My wife is also reading the book but is not quite finished although I bet she finishes today. I just sent away for your Spice Necklace book and plan to make your mac and cheese recipe tonight. I am not as adventurous a cook as you so I thought that would be a good start. My wife was very interested in what she read about nutmeg, in the raw, and the spice necklace. Can they be purchased inline?
Have fun
Steve
Thanks, Steve. Hope you enjoyed the mac and cheese — it’s one of my favourites. I haven’t seen spice necklaces for sale online — you may just have to visit Grenada one day and get them firsthand. best, ann