Posts

Posted on

Destination: Tel-Aviv

We just arrived in Tel Aviv and my mind is racing as to what to accomplish first. After a 10 hour flight it is very important to walk. It’s the perfect way to get out and about while experiencing the cultures and history.. We cleared customs by 5:00 pm and still had to get to the hotel. The sun sets here at 7:30 pm so, had to step it up a bit in order to take in a few sites. 

Jaffa Port located on the eastern Mediterranean is an ancient port, and a short walk from our hotel. Old Jaffa is mentioned in various ancient works and has been in active use for centuries, since the Canaanite period. It functions today as a small fishing village and is still being excavated revealing a lengthy history. A lighthouse is above the port and can be seen from our hotel. 

After a long day of traveling and sightseeing it’s time for dinner. Each of us read great reviews on the Old Man and the Sea in Jaffa and decided on a seafood meal. The spacious restaurant overlooks the Mediterranean and as you begin to relax the waiter brought a pitcher of tangy lemonade that was so refreshing. Next he set down about 20 small bowls of varying salads, such as; tomato salsa, corn relish, falafel and cauliflower, and hummus. There was a carrot and cranberry slaw that I can’t wait to make, along with two types of beets. One pickled and the other roasted to release it’s sweet flavor. 

The seafood platter was fresh and delicious. Old Man an the Sea is the perfect place to enjoy an appetizing meal while watching the sunset. 

Travel safely,
Kathleen

Posted on

Watermelon-Rind Preserves

On Saturday afternoon while slicing a watermelon I planned a proper Sunday lunch. Matching flavors or taste to create a menu was an interesting process. The fare was to include an eight-pound ham, a bowl of potato salad, 24 deviled eggs and a pot of collard greens.

As I carved the watermelon, I remembered a recipe my mom made from summers past pickling or preserving the rinds. Pickles are always top on my list, but a preserve was more in order for breakfast with the ham and biscuits or a lunch of Effie’s wheat crackers, Camembert and a slice of cold ham.

  • Peel the rind from half a medium watermelon, and cut into 1 x 3-inch pieces.
    • Dissolve a ½ cup of salt and two quarts of water in a Dutch oven. Submerge the rinds in salted water and set overnight.
      • The next day I boil the rinds in the saline solution for about 15 minutes.
        • Drain and rinse.
          • Add rinds back into pot with two cups of water, ½ cup of lemon juice, cinnamon sticks, cloves and two cups of sugar.
            • Bring to a medium – medium low boil for two hours, until the rinds are translucent.
            • Place in fridge [for up to two months] or can in Mason jars.

Bon appétit,
Kathleen