Welcome to the new year, by now I’m sure we’ve all made resolutions we won’t keep, or for some I’m sure you’ve already broken them! I’ve made a resolution to blog more, but since this is my first post in a long, long time… clearly it didn’t work. January is over, there’s been bad news, good news and plenty of work, but all that aside, I find this time of year tends to bring a dash of excitement, similar to when you hear the tunes of the ice-cream truck coming down the street. The sun is shining, the days are long, the smell of barbecues fill the airwaves and the beer is icy cold. But perhaps the most exciting part is the unknown. What will the new year bring? And how will you make the most of it?
A little old man (who I shall name Bob) lives just around the corner from my parents house. Every morning at 4am Bob wakes up to begin his morning routine. You see Bob is a 64 year old (wild guess) Aussie who gets around proudly in a baggie green cap. Bob also grows some of the best melons I’ve ever tasted. I know what you’re thinking, Bob sounds like a legend right? Well he is, and it gets better. Bob sells these melons from the back of a rusty, dirty old trailer parked at the front of his driveway. Not only this, but the pricing is far cheaper than what you would find at the supermarket.
The last few days here in Perth have been what some would call mildly warm whilst others would call it unbearably hot. You know that sort of hot where no matter what you drink, you just can’t quench your thirst (it’s 11am and beer is frowned upon so I’m not counting that). This my friends is where I introduce you to Watermelon Water or if you say it in Spanish is sounds way sexier Agua De Sandia, See? You’re welcome. As it’s name suggests (if you know Spanish) Agua De Sandia is simply water and watermelon and is perhaps one of the most refreshing drinks I’ve had in a while (again not counting the beer). It is a popular drink in Mexico and can be made with all sorts of seasonal ripe fruit (or so I hear, anyone want to buy me a ticket to Mexico so I can confirm?). The biggest trick here is to taste the melon (you should really taste everything you make! Don’t you watch those cooking shows??). If you have a super sweet melon then naturally you need to add less sugar, it’s all about tasting what you are making! Go on, get to it, you can thank me later.