Jaime Loves Stuff : Batteries not included...


Batteries not included...

Photo courtesy of FoodNetwork.com


Sigh.

I really, really, REALLY need to pick up batteries for my camera. Why I haven't? Who knows. Maybe just being really lazy. I just wish it had a wall charger just like our cells phone, mp3 players, etc do.

Anywho. I am really sad about now picking up batteries because today we made a trip to the Farmer's Market. We being my sister, Emma and myself. It was so awesome! I found a recipe in the Food Network's Magazine that I really want to make. It's a Watermelon Cucumber Salad. I am in Arizona. The thermostat is rising and a watermelon cucumber salad will be so satisfying! Yum! The thing I really like about hitting the market is that the produce is local and when it's getting close to closing time, the vendors love to clearance their items out. Also, I love finding the unique and interesting items. I bought watermelon, mint, peaches, apples, tarragon, zucchini, cucumbers, pomegranate jam, vanilla almond butter,the most amazing goat cheese... EVER!, some tamales, corn tortillas, apple cider, and can't remember what else. I spent more than this frugal girl realized but that's ok. I really did get everything that I needed for the week. Then went to Costco to buy my usual container of Chamba Chai Latte mix and then didn't have any and I wanted to fall down and cry like a baby. I will have to have them look up which locations are going to carry it. It's $8.99 and makes a ton! My last one lasted my nearly 6 months and saved me tons of money! That's ok because I did pick up wild sock eye salmon (choke! $25.99!!!) and chicken breasts. My freezer is stocked!

I want to share with you the recipe for the Watermelon Salad, courtesy of the Food Network:


Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.
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