Good morning. Nicole Taylor wrote about watermelon for The Times this week, and once I was completed studying her piece I went to the market and obtained a kind of globe watermelons that sit within the large cardboard field on the entrance of the shop and put it within the fridge to sit back. Nicole’s article was about good watermelons — heritage watermelons, black-seeded and candy — and mine was only a commodity watermelon, however irrespective of: It was my first of the season, and I used to be wanting ahead to it.
I used a couple of quarter of it to make her recipe for nation panzanella with watermelon dressing (above): wonderful. I blitzed one other quarter with ice and lime juice to make agua fresca. I made watermelon chaat to accompany a dinner (keema with rolls and yogurt). And then I made watermelon granita as a result of I like watermelon granita after dinner within the summertime, even when I’ve been consuming watermelon all day.
All this was terrific. But Nicole’s story left me craving seeds and deeper taste, and I’m going to spend a while within the subsequent couple of weeks searching for each out. I hope you’ll do the identical.
What are you getting as much as within the kitchen? I’m considering this Jamaican curry rooster and potatoes could also be price my time this week, together with kimchi bibim gukso and crispy tofu with cashews and blistered snap peas.
Melissa Clark has an superior new recipe for the best lemon curd, which she makes in a microwave in about six and a half minutes. So I need to strive that out, and perhaps modify the recipe as she suggests to make grapefruit-Campari curd.
I might see my method to making fried catfish with sizzling sauce this week. (I obtained a high-sided cast-iron chicken-fryer pot for about $40 just a few months in the past, and it has remodeled my fry recreation.) Or rooster with vinegar. Or each. I’d make shaved asparagus with arugula and Parmesan, Roman egg drop soup, a French potato and inexperienced bean salad. I might completely wish to make spicy slow-roasted salmon with cucumbers and feta.
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Now, it’s nothing to do with chocolate milk or rooster larb, and I’m late to it apart from, however if you happen to like true crime and false love, you could need to take a look at the podcast “Dirty John,” by Christopher Goffard of The Los Angeles Times.
My colleagues on “The Daily” have spent six months documenting the reopening of Odessa High School in West Texas. On Thursday at 6 p.m. Eastern time they’ll rejoice commencement there dwell, with additional reporting, a drum line efficiency and a graduation speech from La’Darius Marshall, star of the Emmy-award-winning Netflix sequence “Cheer.” Subscribers to The Times (that’s you, I hope!) can be part of them by signing up right here.
Here’s some new fiction by John Edgar Wideman within the Virginia Quarterly Review, “Jordan.”
Finally, new music to play us off: Billie Eilish, “Lost Cause.” Listen to that and I’ll be again on Friday.