Summer Time

I'm sorry I've been MIA for a while. We have been pretty crazy here now that school is out. T-ball, tennis lessons and school all ended around the same time, so that means I am pretty much pulling my hair out with bored kids. The weather has been in the 90's so not so much fun to be outside for long. We have been doing the pool a lot lately - mostly due to Ryan being gone in NYC.

I always feel weird to blog. I feel like I can't be myself, thinking I might just post lots of pics of the boys and maybe about my fashion,makeup finds and buys.

Anyway, I got a new camera for my birthday, so I have been taking a lot more pics lately. Any advice on taking better pics, please let me know. I need all the help I can get:)

Watermelon Bars

These creamy bars are just the thing to serve after a meal cooked on the grill. Made with watermelon, lemon juice and cream, they're served chilled and are perfectly complimented by a dollop of whipped cream or a dusting of confectioners' sugar.

ingredients

• 1 box round vanilla wafers (12 oz.), finely ground
• 1 stick unsalted butter, melted
• 5 cups watermelon juice (from about 1/2 of a large watermelon)
• 1/2 teaspoon lemon zest (from 1 lemon)
• 1/2 cup fresh lemon juice (from 2 large lemons)
• 1/2 cup sugar
• 1/2 cup heavy cream
• 4 packets of gelatin
• 1/4 cup confectioners’ sugar or 1 cup whipped cream, for garnish

directions

step 1 Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on the long sides of the pan. Spray the foil with cooking spray.

step 2 Mix the melted butter into the finely ground vanilla wafers and add 2 Tablespoons of water. Mix well and press the crumbs onto the bottom of the prepared pan, forming a crust. Bake the crust for 20 minutes and allow to cool.

step 3 Set aside 2 cups of the watermelon juice in a small bowl. In a large bowl, combine the remaining 3 cups of watermelon juice with the lemon zest, lemon juice, sugar and heavy cream.

step 4 Sprinkle the gelatin over the reserved 2 cups of watermelon juice. Allow to sit for 2 minutes so that gelatin can dissolve and begin to absorb liquid, or "bloom." After the gelatin blooms, heat it in the microwave for 2 minutes on high, or heat gently in a small pot over low heat on the stove top, until the gelatin has completely melted into the juice and the liquid is smooth.

step 5 Add the watermelon juice with the melted gelatin to the larger bowl of juice from Step 3. Stir to combine. Gently pour the mixture over the prepared crust from Step 2 and place in the freezer for 2 hours or until the mixture is firm. (Alternately, place the pan in the refrigerator and allow to set for 3 to 4 hours.)

step 6 Keep in the refrigerator until ready to serve. Before serving, cut the watermelon bars into squares. If desired, sprinkle each serving with confectioners' sugar or a dollop of whipped cream.

chef's notes

To make watermelon juice, simply place the watermelon cubes in a blender or food processor and blend until smooth. Strain the mixture with a strainer into a bowl.

Enjoy!