So I took a few days off blogging.
I knew that I need a break.
I needed a few days to hug my kids a little tighter.
I needed time to understand and process what happened over the weekend in Orlando.
I live in Florida. I love the sunshine. I love the people. We are so wonderfully diverse. I am so blessed to live in a melting pot. Even though we live in South Florida, we have a big chunk of our family lives just outside of Orlando. So this tragedy was right in our back yard. I’ve always looked at the mass shootings on the news with a shameful level of detachment. I would feel pain, hurt, confusion but to be perfectly honest it didn’t cut close to home. I felt compassion for the victims and families but I didn’t truly understand. I really didn’t panic. But not this time. My heart is still wide open.
My prayers constantly return to the victims and their families. Through this tragedy I saw something amazing happen. I saw neighbors carpooling to give blood. I saw strangers give money to help the victims. I saw Floridians reaching out. No matter what religion we are, what race, what socio-economic status we hold- we are all one. We are Americans. In times of need we all need someone.
I saw love.
While we were all gathered together watching the news, making calls and checking in on Facebook. I made this super easy and delicious blackberry watermelon salad. We cracked open a watermelon that our neighbor gave us. Made a big ol’ bowl of salad and got down to business. The watermelon’s sweetness lends to the tartness of the blackberries.
Let’s all eat our feelings!
- ¼ of a large watermelon cut into small cubes
- 6 oz fresh blackberries
- 1/4 cup sliced almonds toasted
- salt and pepper to taste
- 6-8 mint leaves sliced thinly
- 3 cups watercress or any salad greens
- 1/4 cup Lemon juice
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/3 cup olive oil
Place the almonds in a small skillet and turn the heat on medium high. Watch the almonds carefully, as soon as you smell the almonds turn off the stove. Remove the almonds from the skillet and allow them to cool.
In a lidded jar, place the lemon juice, poppy seed, honey, oil, mustard, salt and pepper. Shake vigorously . The dressing will become creamy and smooth. You are done!
Place the greens, watermelon, blackberry in a bowl. Pour on a small amount of dressing and toss. Serve the salad immediately.