up a batch of drinks. The watermelon was light and frothy - especially with the addition of some lime juice and mint, freshly picked from the garden. For the plum, a dark rich purple jammy juice, I added a bit of basil that I'd gathered, and it really highlighted the sweet-sour of the juice. (Next time I might add a bit of seltzer or more ice to lighten the plum as some found it a bit too thick.)
We also had occasion to pick some more cucumbers as well as some green beens (tiny haricots verts ready to eat raw!) as well as eggplant and zucchini which the doctor grilled up to accompany the sausages and brats the marketeer had sourced from her North Beach butcher. The marketeer also brought along a few of her creations for the doctor and the
gamer to try: cherries in wine and the apricot conserves. Being the marketeer, her preserves were beautifully labeled, unlike my scrawls using any indelible marker on hand. :) Time to up my game!We had some fabulous wine and great conversation, enjoying the visiting sailor's tales of the South Pacific, especially his trip from Easter Island to Pitcairn. (I briefly wondered what food preserving might be like on that incredibly remote and isolated island!)
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