The Kitchen

My kitchen is exactly what I wanted. Large, light, and on the second floor. I don't know why this was so important to me, but I really wanted the studio to be on the first floor and the living space to be on the second. With a triplex … wish granted! It still needs alot of work to make it perfect, but the right vibe is already there. The same beautiful floors as in my bedroom are under this linoleum. Actually under three layers of linoleum and a layer ply-wood somewhere down in the strata, which is why I haven't tackled it yet.
I have wonderful herbs growing in the windows, and there is something about this kitchen that inspires good and healthy cooking. The Amish farmer from whom I buy my milk (organic whole, pasteurized but not homogenized in a glass bottle) is only three blocks from me. So Saturday mornings I take my basket and go buy fresh good veggies and fruits. Life is good.
Good friends, Mat and Nicole and their new little one, Nodin (1month old) came for lunch on Saturday. It was wonderful having them here. Watermelon Salad for the occasion, which called for candied Macadamia Nuts (above photo). The recipe is not up on epicurious.com yet, so I'll include it below. It's really easy, really yummy, and available in this month's Bon Appetit. To Do list for today:
mow the lawn
laundry
put the sweeper thingy on the bottom of the second floor door
finish the molding in the hallway
paperwork - applications, letters, bills
work in studio finding stuff, moving stuff
prepping the wall I will take down tomorrow? or tonight? or next weekend?

I'll keep you posted on what was actually accomplished.

Watermelon Salad:
raspberry vinaigrette
1/4 cup seedless raspberry jam
1/4 cup cranberry juice cocktail
2 Tablespoons balsamic vinegar
2 Tablespoons white balsamic vinegar
6 Tablespoons vegetable oil
Puree first 4 ingredients in blender until smooth. With machine running, gradually add oil. Season to taste with salt and pepper. Can be made 2 days ahead, cover and chill.

caramelized macadamia nuts
1 Tablespoon butter
2 Tablespoons (packed) golden brown sugar
3/4 cup coarsely chopped macadamia nuts
Melt butter in heavy medium nonstick skillet over medium heat. Add sugar and stir to blend. Add nuts and stir to coat (butter may separate). Transfer to plate and cool. Can by made 2 days head. Store airtight at room temperature.

Salad
2 1/2 to 3 pounds watermelon quartered lengthwise, cut crosswise into 1/2inch thick triangles, rind trimmed. (I just cubed and tossed them in with everything else.)
1 5 - 6ounce bag or container mixed baby greens or arugula
3/4 cup rumbled Gorgonzola cheese
1/2 small red onion, halved, thinly sliced.
Arrange watermelon slices around edge of plates. Toss greens in large bowl with vinaigrette to coat. Divide salad among plates. Sprinkle cheese, red onion, and caramelized nuts over.

Bon Appetit!