September First Friday (Sept. 2, 2022 from 5 to 9 p.m.) — Please pop in my studio, Chambers Life!, in The Carter Building (The Red Door Entrance), 22 Glenwood Avenue, Raleigh, for Champagne, French hors d’oeuvres, and a complimentary FUN mini-guide to spark your memoir. PLUS Raleigh singer-songwriter Alice Osborn will be performing classic/pop hits and selections from her soon-to-be-released album, Skirts in the Snow: Beyond the Tragedy of the Donner Party. https://aliceosborn.com
1/8 to 1/4 teaspoon sea salt (or your favorite mineral-dense natural salt)
A bit if Thai or Serrano pepper to taste WEAR GLOVES & GOGGLES when handling spicy chili capsicums! (On the Scoville scale Thai peppers rate three peppers while Serranos are two, but I think they both very pungent so I add tidbits at a time. The seeds and ribs are the spiciest parts. The heat will mellow a bit after a few hours of refrigeration.)
4 to 6 tablespoons lime juice
Maple syrup (to adjust sweetness if necessary)
Mint leaves (for garnish)
Lime slice (for garnish)
In your favorite serious blender, (Mine’s a Blendtec.), puree the watermelon and water. You might need to do this in two batches. Heat the sesame oil in a 4-cup saucepan or skillet. Add the lemongrass, ginger, garlic, and shallot. Sauté for 2 minutes. Add 2 cups of the watermelon puree and simmer the mixture for 3 minutes. Cool the mixture to room temperature and then add it to the blender with 4 cups of the watermelon puree, salt, your chili(s) of choice, and 4 tablespoons of lime juice (the juice of 2 limes). Hyper-blend and taste for seasonings. Add maple syrup, 1 teaspoon at a time, if needed. And more lime juice and chili if needed. Hyper-blend again and mix all the ingredients in a large vessel (pitcher, jar, water jug). Refrigerate for 4 to 8 hours.
Garnish with a mint leave and a slice of lime. Are your diners serious hotheads who LOVE chilis? Serve some minced ones on the side.
ServSafe says this will last safely for 7 days, but I prefer consuming within 3 days to enjoy the brightness of this soup.
After 3 days, do you have a BUNCH left? Make ice cubes to add to lemonade, ginger beer, or tequila. Hey, make up your own summer slushee.