This post was sponsored by the National Watermelon Promotion Board.
For the last month, I’ve been revisiting the idea of moving, but this time, more seriously. I met with a realtor, visited a project, spent a ridiculous amount of time on real estate websites, contemplated life, and stressed about what to do and how to make this decision. Decisions aren’t easy for me. I ask for help and advice, but in the end, I know that I have to be the one to make the decision. Alone. The decision is for me, after all, and will have a direct impact on my life. Talk about pressure. I started a list of pros and cons because I don’t know how adults make decisions. And though I have time to make this decision, I am feeling rather impatient, like this decision has to be made fast and now, like ripping off a bandaid. See, I’ve lived in the same space for over 9 years, but let’s round it up to 10 since I’m not packing boxes just yet. I know my neighbours in my building, across the street, blocks away even. I know my neighbourhood so well. I’ve watched the area develop and I’ve watched it grow. I’ve walked these streets day and night. I am extremely comfortable where I am. Comfortable to a fault. Yet, I have felt restless here for over a year, and I recognize that I have simply outgrown these four walls (and there are literally four walls because I don’t have a closed bedroom even). I am not the same person as the one who walked into this space 10 years ago. The look and layout I fell in love with in this home simply don’t work for me anymore. So, I need to make a big change, which comes with big decisions. I need to pull on my big girl pants and do this right. I need to let go. I suppose home is wherever I am with
you my fur babies and my baking stuff. It’s not these four specific walls that make it home.
Of course, big decisions lead to panic and procrastination, and inevitably, I end up wandering the aisles of a grocery store so that I can eventually hit the kitchen, thus avoiding the decisions and pros & cons lists. Did you know you can buy watermelon at the grocery store in the fall and winter months too? Grey skies and really big life-changing decisions call for something bright, colourful, cheery and a little festive, just like watermelon with its vibrant pink flesh and green rind. I actually had a hankering for a creamsicle when I thought up this dessert combination. So I came up with a more sophisticated version: watermelon granita “ice” and lime white chocolate pots de crème.
Both watermelon granita and white chocolate pots de crème are very easy to make, and yes, there are a lot of steps to do, but they are very simple, which is perfect for when you are avoiding decisions, seeking lengthy distractions while debating should I stay or should I go. There’s also lots of chilling time so you can scroll real estate websites for hours and hours. Feel free to make the watermelon granita and serve it on its own, as a light dessert or a palette cleanser at your next fancy dinner party. It also makes a really refreshing snack after the gym. But I must say, serving the lime white chocolate pots de crème with the watermelon granita is pretty spectacular.
Here’s my recipe for watermelon granita “ice” and lime white chocolate pots de crème. For more great watermelon recipes, be sure to check out the watermelon.org website.
- 100 grams (1/2 cup) granulated sugar
- 125 mL (1/2 cup) water
- 4 cups cubes of watermelon
- 1 tbsp lime juice
- 4 tbsp tequila (I like Cazadores)
- In a small saucepan, heat the sugar with the water until the sugar is dissolved. Remove from the heat and let cool.
- In a blender (I used this this Cuisinart food processor I bought on Amazon), blend together the syrup with the watermelon, lime juice, and tequila.
- Strain the mixture and then pour into a 9x13 deep dish that can go in the freezer (like this one on Amazon).
- Freeze the juice mixture for 2 hours, then stir/scrape with a fork. Freeze for another hour, stir/scrape with a fork. Repeat until you have a granular watermelon granita.
- Store in the freezer, covered, until you are ready to serve. Serve the watermelon granita as is or over the white chocolate pots de crème (see recipe below).
- 250 mL (1 cup) whipping cream
- 83 mL (1/3 cup) whole milk
- Zest of 1 lime
- 50 grams (1/4 cup) granulated sugar
- 100 grams white chocolate, chopped
- 4 large egg yolks, lightly whisked
- Preheat the oven to 325ºF. In a small saucepan, heat together the whipping cream, the milk, the lime zest, and the sugar. When the mixture is very hot and steamy, pour it over the chopped white chocolate. Let the mixture stand for 1 minute, then carefully stir with a wooden spoon until you have a smooth, glossy, white chocolate sauce, then stir in the egg yolks.
- Divide the mixture between 4 ramekins placed in a 9x9 brownie pan. Pour boiling water between the ramekins and the pan until the water comes halfway up the sides. Carefully transfer the pan to the preheated oven. Bake the pots de crème until they are set but still jiggle in the middle, about 45 minutes.
- Carefully take the pan out of the oven, and take the ramekins out of the water bath. Set them on a cooling rack and let them cool completely before transferring them to the refrigerator to chill overnight. Serve the white chocolate pots de crème topped with a generous mound of watermelon granita
This post is sponsored by the National Watermelon Promotion Board for their #EatMoreWatermelon campaign. I was compensated monetarily. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.