Hi Friends! How are you on this fine Wednesday?
Me? I’m feeling generally disorganized. I’m in the midst of packing up and moving to a new house, so I’m currently up to my ear-balls in boxes, tape and other moving related paraphernalia.
This is most certainly the shortest move I’ve ever done – just a few miles up the street – but I’m still finding it a relatively miserable experience. Because in the end, whether you’re going 3,000 miles or 3 miles, it’s still a crap-ton of work. And that’s the truth.
But enough of my complaining. Let’s talk about grilled watermelon.
First, are you amazed that I haven’t grilled anything in a couple of weeks? Weird, right? Very unlike me. But I’m back on the wagon again. Or is it off the wagon? I never get that one right. And I’m here to tell you that you should start grilling watermelon. And make it a little bit spicy while you’re at it. And then add some cooling elements like a squeeze of fresh lime juice and a dollop of crème fraîche.
This is totally one of those times when you have to just trust me. Because I know that this combination might sound strange. But it’s really quite delicious and refreshing. And it’s something fun and unexpected to serve at your next summer gathering.
I used Vermont Creamery Crème Fraîche Madagascar Vanilla for this recipe, because (1) I’m currently obsessed with it and (2) I love the additional sweetness it brings to the recipe. But you can certainly use plain crème fraîche, if you prefer.