Living Lite

Thursdays in September: Georgetown's Music on the Lawn

September 6, 2017

Music on the lawn Thursday evenings in September from6:00 to 7:30 p.m. on the lawn of Grace Episcopal Church, 1041 Wisconsin Avenue in Georgetown. In case of inclement weather the performance moves into the sanctuary. Bring a picnic supper or purchase sandwiches, sweets and cold drinks from on-site concession. No charge, but donations gratefully accepted.

 

Calendar of Performances:

- Thursday, September 7

Andy Barnett and the Washington National Cathedral Band - blending jazz, blues, spirituals, gospel and hymnody

- Thursday, September 14

Little Red and the Renegades - Zydeco and "N'awlins R & B"; bring your dancing shoes

- Thursday, September 21

Yamomanem  (as in "How's ya mom an 'em?")New Orleans style brass; Second Lining through the audience...

- Thursday, September 28

Marshall Keys, saxophone, and Herman Burney, upright bass - swinging, bluesy, prayerful, meditative, all at once; these longtime cherished friends of Grace will wrap up MotL this year as the sun sets and autumn begins.


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Fresh Salsa with Watermelon

September 4, 2017

Katherine’s Spicy Fresh Salsa with Watermelon
www.KatherineTallmadge.com
excerpted from “Diet Simple Farm to Table Recipes: 50 New Reasons to Cook in Season!" ($4.95)

Featuring the best fruit of the season, this recipe contains all the flavors: sweet, savory, spicy, and salty.  I usually use vine-ripe tomatoes for my fresh salsa, excerpted from my book, Diet Simple. But watermelon is a surprising and exotically delicious substitute for all the tomatoes, or just half of them - as in this version. Serve this salsa with grilled salmon, chicken or beef... even tortilla chips... whatever you may traditionally use salsa with.

22 servings

Ingredients:

1 lb vine-ripe, fresh tomatoes, coarsely chopped (start with about 1-1/2 lbs)

1 lb chopped watermelon, seeds removed

1 large candy onion, peeled and chopped (about ½ pound)

3 – 4 jalapeno peppers (1 – 2 ounces), to taste

¼ cup chopped fresh cilantro

½ tsp salt, or to taste
freshly ground pepper, to taste

3 – 4 Tbsp fresh lime juice (1 – 2 limes), optional, or vinegar if you wish for the salsa to last longer in your refrigerator

Add the onion to the tomatoes and watermelon. Finely chop 2 of the jalapeno peppers to start with. Taste. If you desire more heat, add 1 – 2 more jalapenos. Mix in the cilantro. Add the salt and pepper, depending on your taste. Mix in the lime juice, if you wish.


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How to Pick The Best Cantaloupe & Delight Your Friends

August 27, 2017

Unripe Flavorburst Cantaloupe - Let Ripen on the Windowsill (Photo by: Katherine Tallmadge) Unripe Flavorburst Cantaloupe - Let Ripen on the Windowsill

I'm not exaggerating! I think I've become the most popular person in the area and I credit it to a new variety of cantaloupe called Flavorburst. I buy them at the Dupont Circle Farmers Market on Sundays from Spring Valley Orchard and Farm in West Virginia. Perfectly sweet, juicy, and velvety in texture. Because of their thin skin, they pack more meat than a huge cantaloupe, and are only $2 each. I've shared them with neighbors, friends, colleagues, clients, and community organizations.

Ripe Flavorburst Cantaloupe - Eat Now or Keep in the Frig (Photo by: Katherine Tallmadge) Ripe Flavorburst Cantaloupe - Eat Now or Keep in the Frig

In fact, I get so many orders for them, I had to buy 20 last week (no one wants to get up early enough on a Sunday morning!). There are still six left on my windowsill from a week ago because I've perfected how to choose enough to last almost two weeks: ripe, medium ripe and unripe. This is how: An unripe Flavorburst Cantaloupe has a small, green circle at the top. Keep these on your windowsill or kitchen counter until ripe.

Flavorburst Cantaloupe from Spring Valley Orchard and Farm in West Virginia (Photo by: Elena Lipson) Flavorburst Cantaloupe from Spring Valley Orchard and Farm in West Virginia

A ripe cantaloupe, on the other hand, develops a larger, yellower circle, with tiny cracks, and smells cantaloupe-y. Slice it, serve and share it immediately, or place it in an airtight baggie in the refrigerator for a couple of days.

 


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