I give you....Grilled Watermelon.
So simple: spray a pan down with Pam and plop down the watermelon. Clearly I used a grill pan but if you don't have one, I see no reason why a regular non-stick wouldn't accomplish the same purpose.
Of course, grill pan schmrill pan, if you have an actual grill, PLEASE try this!
Anyway, I got these nice grill marks onto it and chopped it up for a salad for the next day (yesterday afternoon). Unfortunately, the salad was extraordinarily unattractive since I just threw the ingredients in a tupperware for work. So I will not be posting photographic evidence of this.
Notes: The watermelon needs to rest. Put it in a tupperware or a bowl and a LOT of liquid will come seeping out of it. Save this, it's REALLY tasty.
The watermelon itself tastes a lot like a super-sweet squash. I paired it with fat free feta cheese (FFFC), baby spinach, cherry-flavored vinegar (though I think that any sort of sweet salad dressing will do) and put some crackers on top. I've noticed a lot of chefs pairing the grilled watermelon with goat cheese, which I'm sure is delicious, but FFFC is...well...FF. And I always have it on hand.
Clearly, since I will be making this again, and often, I will make it prettier for the general public. Then I'll post photos and a real recipe.
Sorry for the boring posts!
The big graduation formal is on Thursday (that's T-2 days!) and my dress is NOT forgiving.
I made some panko-sesame crusted tofu last night that turned out pretty nicely, I'll have to post on that too.
Toodles for now.
P.S. I think the doughy smoothie will be given one more shot tonight. I am planning on purchasing chia seeds (this means another trip to the health food store, ugh!)