Birthdays provide a great opportunity to take time from our busy lives to celebrate each other. It’s also a good time to dream, reflect, and enjoy good food. I did the dreaming and reflecting on the actual anniversary of my birth, but the celebrating and good-food-eating came a week and a half later, when things weren’t quite so busy, and I was ready to celebrate me.
What I really wanted for my birthday was a small, intimate soup & salad (my favourite lunch menu) potluck lunch. So that’s what I had. A few friends, delicious food, heartfelt hugs, and good conversation, and I felt like a well-birthdayed girl.
But what birthday is compelte without a cake? I did a bit of research and came across this video showing how to make a watermelon cake, and immediately decided that’s what I would create. I went to the grocery store and asked the gentleman to cut me half a watermelon. He did, but it was green inside. He tried another. It gushed water all over his work area. A third was complete mush on the inside. Rather than waste more watermelons, I decided to use even more creativity and try to make my cake with a melon.
I think I may have let my creativity run a little too wild. In my mind, the cake was going to be beautiful and sophisticated. Instead, it ended up being spunky and playful. Maybe that’s what I need in my 34th year. Either way, it was fun to make and a refreshing way to end the meal.
The best part of this cake might have been the raw chocolate pudding a friend brought, which we served alongside the fruit. Once she shares the recipe with me, I’ll pass it along to you, because it really, really needs to be shared.
1/2 honeydew melon, peeled
globe grapes, halved & seeded
Instructions: cut honeydew melon in half and scoop out seeds. Place flat side down on a plate or tray. Decorate with other fruit, using toothpicks to keep the pieces in place. Slice as you would a pie and serve with raw chocolate pudding. Enjoy!