Mango-Cantaloupe Cooler

Last day of summer 2011! Whoa, time flew by so fast. It seems like it was only yesterday when 2011 started and now we are entering the fourth quarter of the year. I am so not ready to bid goodbye to this year because it would mean I will be turning a year older. Ah, I was just coming to terms with the fact that I entered a milestone,make that two milestones, this year and now what? I am turning another year older? Does that even make sense? I guess that's life. Although we cannot make it slow down, the least we can do is make the journey as enjoyable as possible right? Enjoy each passing moment because once it is gone, it is gone for good...no second chances,no undoing, and yes, it it becomes part of a memory. Some memories are good for reminiscing, others are best left where they are... the best memories though are those that makes us feel happy and contented...


I made this refreshing drink as a way to send off summer and welcome autumn. Hopefully the weather cools down considerably so I can turn off the air conditioner and open the windows. I am getting tired of using the exhaust vent instead of opening the windows to get rid of the smell from the cooking that I have been doing these days. The weather outside though has been too warm, at least to me, to allow me to open the windows :( Actually, living in LA makes me long for cool autumn nights in Tennessee where the weather dips down slightly but not too low like other parts of the country. Funny how man is never really satisfied with what he has. I remember complaining about the cold weather when I lived in Tn but now longing for them since I live in LA where it is practically summer all year long...ha ha ha.


Ingredients:

2 cups roughly chopped cantaloupe
1 cup chopped mango flesh
1/2 tsp orange blossom water
sugar, according to desired sweetness
30 ml water



1. Place cantaloupe, water, and mango in a blender and blend until smooth.
2. Add orange blossom water and sugar and blend some more until sugar is dissolved.
3. Refrigerate for at least 1 hour or until well chilled then serve.

Orange and Pistachio in Orange Blossom Water

Ahhh...what a wonderful morning... is what I am hoping *crashes back down to the land of the living and my reality*... hehehe... had to wake up early today because I have so much to do and too many errands to take care of. I really need to get moving again so I thought I would start my day by walking a little bit...whew easier said than done especially when it is humid. After all that sweating and walking, I need something to refresh me and get me ready to face this day. I like this dish because it does not involve any cooking. Its my take on grapefruit breakfast except that I am using oranges instead of grapefruit. To me, they are the same. Both are rich in Vitamin C although some studies have suggested that grapefruit can help you lose weight. Hmmm, does it? I have no idea. Personally, I prefer oranges better in terms of taste. Grapefruit tends to to have a bitter taste, or is it just me? Even pink grapefruit does taste slightly bitter to me. Not for lack of trying, believe me I have tried plenty and they all taste bitter. Maybe I just have not found a sweet grapefruit yet. Anyways, I still think oranges taste better...hehehe...


I am using orange blossom water as a "dressing" which I purchased from monieur Marcel at the the farmer's market in Third and Fairfax yeaterday. Orange blossom water are made from Seville orange blossoms which are left to steep for 2-3 weeks. Who has the time to do this? I would probably do it if I have access to orange blossom but since I don't, I bought some ready made orange blosson instead. Orange blosson water is commonly used in Persian and Arabic cooking.

Ingredients:
2 oranges
2 Tbsp pistachio, shelled and chopped roughly
1 Tbsp orange blossom water

1.Peel oranges using a knife to remove skin and pith. NOTE: You can save the skin (without the pith or the white part) to be used in another dish if you wish.
2. Slice into 1/2 an inch thickness. Try to save some of the juice that have accumulated while slicing the oranges.
3. Combine juice and orange blossom water and pour it over the sliced oranges.
4. Refrigerate for at least 30 minutes.
5. Remove from the refrigerator and sprinkle chopped pistachio on top.



Adapted from The Three Ingredients Cookbook by Jenny White