back to the pink ::::
As I prepared for our third child to be born starting my maternity leave in June, a bit bored in waiting but anxious to know that Baby Sky-Girl would make her appearance soon, I obsessed over some pink. Before Peach was born, I was adamant about neuter clothing, eschewing the color pink, a little more disappointed when presented with one pink, frilly outfit after another.
And then I saw just how cute she was and how that cuteness was accentuated with pink and frills. I turned into a believer. And into someone that realizes it really doesn’t matter what color your kid is dressed in, s/he is going to be cute. Gone away is my college-day feminist staunch. When it comes to dressing your baby, and if a little girl, it’s hard not to get sucked into that roly-poly, pink cuteness. Polka dots: yes! Pink stripes: okay! Some frilly pink butterflies: I’m in!
We have been blessed with wonderful celebrations for Baby #3 with friends here, knowing that we have some of the pink already, but not shy to give us more to gussy up the little one. In my week of maternity leave before Sky-Girl was born, I washed and folded these clothes, at the ready in the Moses basket and shelf in our room. And baking something utterly pink and frilly, pearly and bright: it just seemed like the right thing to do. And so my angel food cupcakes with pink mascarpone frosting were born. I thought this was enough pink immersion, but no, I fell to the trap again. With late summer beating down on us, and the urge to but sense to not bake in the heat on me, I’ve opted for a cooling, summery drink. It pairs well with Sky-Girl’s wardrobe.
One year ago: roasted peppers with herbed breadcrumbs (so good!)
Two years ago: homemade cherry pie lärabars (dense, tangy, and sweet)
- 3½ cups cubed chilled watermelon, de-seeded
- 1 cup coconut water (fresh coconut water is much, much better than the cartoned versions here)
- juice from one half juicy lime
- handful of ice
- 2 to 4 sprigs of fresh mint
- Put all into blender or food processor except mint. Strain puree to remove any seeds. Even if you have a "seedless" watermelon, there may be some small vestigal white seeds.
- Muddle mint with a sprinkle of sugar in two glasses.
- Fill each with ice and blended drink, and garnish with mint sprig.
