Crickets…..I know that is what you have heard from me lately. Guess who is still moving? Yep, it’s me! Since April 25, I have been moving. I have been without my HHG (military term for household goods) since May 8th. They even came a day early unannounced to get my stuff. We left Germany on June 6 (5 days late). It was so bittersweet. I have missed America, but it was hard to leave living under castles and vacationing in different countries on long weekends. I feel so blessed to have had the experience, but I will not lie and tell you coming home hasn’t been hard. It’s way more overwhelming than I thought it would be. I tried to go grocery shopping for the first time since I was back, and I had to leave. There are so many more choices, and it’s so loud. I can’t even discuss how bad our driving is in America. I’ve almost been hit several times by people on their phones. UGH! To say it’s an adjustment is an understatement, but I am finally in my house. I get all my stuff next week and real life can resume.
We are currently living in Louisiana. I am a Southern girl, and it feels good to be back in the South. I, however, was not preferred for the heat and humidity so thick you cannot breathe. This hot weather makes me crave fruit because it’s easy and it doesn’t require cooking. This month’s Recipe Redux wants us to showcase how we are utilizing different cuts of produce. I chose to show you something super simple that gives you sweet with salty with in season produce.
- 1 cantaloupe, cut into little cubes
- 1 package of prosciutto slices, cut in half
- Fresh mint leaves
- Place cantaloupe in sets of 2's on a plate.
- Fold a slice of prosciutto into a small ribbon.
- Top with a single mint leaf.
- Place between two cubes of cantaloupe on a small skewer.
These little bites are perfect with a nice glass of wine on a hot afternoon!