Its a balmy weather by the gulf today. And i wished not to drink a glassful nor eat a plateful , just when this new idea fitted well. Take a look.
Vividly remembering the day when we first stepped in this city, and how i was mesmerized by the beauty and colors of the gulf in front of our hotel suite! Waking up one morning to get immersed into this beautiful view of water again, i was humming some lines to myself and surprised i was, for they rhymed :) and thus i became a one day poet as my husband puts it now. Let me share those lines with you- amateurish certainly. but here it goes:
This Persian gulf and its varied hues, from black velvet to royal blues.
The sun howling through the day, the gulf growling in emerald grey.
The coral whites shinning bright, telling a story for the sky to site.
I was taken by the beauty not just literally but more on a deeper level which u may have learned in the lines above. The sun by this side of the world is so scorching that anything living would get light headed outside if not cautious.. and its this irony between us (the living) and the nature around that struck me then! For as the sun was turning into a ball of fire with the day, the gulf was gleaming brighter and much more brighter as if adapting its colors to suit the sun. The battle if i call it or an inner instinct to survive, the gulf always outshined the overbearing sun ,usually by deep noon. And in my mind i learned --change is best embraced when adapted to accordingly, becoming my first lesson for our move beside these new shores :)
Well today taking the same red from the sun and emerald from the sea, i have a very quick very enticing appetiser/ palate neutralizer for you. The idea for my no-not-so-much-a-recipe germinated from a beautiful picture which i saw on - The cool hunter( via facebook )
Ingredients: (for four people)
12 Fresh watermelon pieces, cubed (3 per person)
6 Cherry tomatoes, cut vertically into two
12 Fresh mint leaves, stemmed
2 tsp Balsamic vinegar, more to serve on the side.
Sea salt to sprinkle
12 Toothpicks to skew
Start skewing with the freshly cubed melon , mint and cherry tomato in an order. Repeat the same for all the skewers.
Place in the refrigerator to cool. When ready to serve, drizzle some balsamic and sprinkle some sea salt on each of these mini skewers. Plate immediately and enjoy. Have some more balsamic on the side for dipping if u like.