Minty Watermelon Salad

There is so much mint growing in a pot out back. I've been harvesting it by cutting the stems about three quarters of the way down, leaving a few leaves to grow back. I have so much mint! The result has been googling mint recipes and I came across this one at babble. I simplified it and threw together an awesome summer salad. Add ingredients to taste.

Minty-Watermelon Salad:

Watermelon, chopped into large cubes (at least 4 cups)
Mint, finely chopped (2 cups or so)
Blueberries, whole (at least 1 cup)
Lime juice, freshly squeezed (a quarter to a half of a lime)

What to cook with Chives? Mashed Potatoes!

I harvested my chives for the first time this summer. I'm still learning the best ways to grow my own herbs... I've always been a total herb lover though. These guys had flowered (see previous post). So I read the best thing to do is harvest and another batch will soon grow.

I made some excellent mashed potatoes with my fresh chives. Based on a twice baked potato recipe, I started with the wrong type of backing potatoes so opted for mashed.

I tend to just throw a dish together. No measuring seems easier!

Mashed potatoes with Chives and Blue Cheese:

First step-
Bake several thin skinned potatoes for one hour at 375 (I did about 5). Cut them into chunks and mash them. I leave the skins on.

Combine in a bowl-
A little milk, 2 Tbs or so
Sour Cream
Butter (optional)
Crumbled blue cheese (lots)
Chopped fresh chives (lots- at least 1/4 cup)
Salt and Pepper (optional)

Mix with the mashed potatoes and put back in the oven to bake some more. After 10 minutes or when they are nice and hot, take out and enjoy.

Blossoms.