To keep up with our fruit picking week, Thatkid and I headed out for more. This time we went green. Watermelons!
When I went looking for strawberry fields I found Kenny's Strawberry Farms. Which sounded very promising. The only problem was that Kenny's strawberry season ended July 4, which is when their watermelon season began! Watermelon? I've never heard of watermelon picking, but at the rate we consume watermelon it sure sounded like a good idea!
Like the strawberry fields, watermelon picking involves rows which you wander down to pick your fruit. It reminded me a lot of going to a pumpkin patch. And so I invoked the same rule. We can only bring home what you can carry.
Thatkid picked watermelon after watermelon. "Woah there, how many watermelons are we taking home?" I asked him.
"As many as I want" was his response.
I drew the line at 2, one for each of us.
Thatkid and I have been enjoying his part time preschooling this summer, with all sorts of activities like this. However, it is so difficult to get him ready in the mornings. We have a rule that in order to do anything he'd like to do (like watch television or play with his toys) he has to have breakfast, brush his teeth, and get dressed first. Which means once he's up I need to be up and ready to get him ready. His choice of breakfast is interesting. On the weekends, when Thatboy is in charge, he always wants cold cereal. On the weekdays, with me, it's usually something more elaborate - like oatmeal, or peanut butter toast, or "white eggs."
We're weird about eggs in this house. Thatkid only likes egg whites. I like my eggs dry and brown. You really can't take us anywhere. These eggs didn't go over well for either of us. Of course, I made the mistake of putting pepper on Thatkid's eggs, which means even if he was willing to taste them, I had already ruined them. As for me, they were a little too soft and runny - it's a consistency thing. But I know that most other people would love them, since Thatkid and I are, like I said weird about eggs. Soft, fluffy, and creamy, these eggs are exactly how most people seem to prefer them. And I do love cheese with my eggs.
Italian Grotto Eggs (From A Homemade Life)
1 Tbsp butter
1/4 tsp salt
1 Tbsp heavy cream
3 Tbsp goat cheese
- Melt the butter in a medium nonstick skillet over medium-high heat. Crack the eggs into a small bowl, and beat them lightly with a fork.
- Add the salt and cream and beat to blend.
- Pour the eggs into the hot pan and swirl. Reduce the heat to low and stir gently until they are loosely set in large, pillowy curds.
- Remove from heat and scatter cheese over the eggs. Give them one more gentle stir to melt and distribute the cheese.