This week was meant to be my cool down week with popsicles and shakes to cool you down in these last weeks of summer. Instead I’ve found myself in hospital for my fifth day now.
How this happened is simple from a story telling point of view, but from a physical point, its awfully complicated. Limping into A&E, I explained my lack of ability to breathe and within the hour discovered I had two large blood clots in my lungs and was lucky to be alive.
So here I have stayed under the careful watch of the NHS with a view of Big Ben out my window, hoping with each new morning that it will be my last waking up to those chimes.
Countless kind people in my life have made up for the distance between my family and I. They have also proven, as is so often the case of life, how many kind and truly good people there are out there.
One craving I have had is for the pink fruit in today’s post.
Watermelon was created for the hottest of summer days!
Biting into cooled and fresh slices of that pink flesh with its black freckles brings an instant wide oranged smile to a face of any age.
It is the fruit, that, while others are sweltering and becoming ever softer, lays back and relishes the opportunity to keep you cool and hydrated in the summer heat.
Memories of watermelon go as far back to my childhood as my memory allows.
Sitting in the back yard, while my dad took a quick break from his work during his busiest season meant a wedge of watermelon, far too big for my face that I ended up with moist cheeks finishing off every fleck of flesh to be seen.
Those were also summers where it was usually too hot to sleep and blankets would be tossed.
Watermelon, Mint and Chili Popsicles
1 1/2 cups watermelon flesh, deseeded
1 small handful fresh mint leaves
1 teaspoon chili flakes
Place all ingredients in a blender and combine until smooth, pour into your popsicle molds.
Push your popsicle sticks in and freeze for a minimum 4 hours.
Remove from the freezer, let stand at room temperature for 10 minutes.