Wow. Did you feel that? Two amazing things just happened. I started this blog, and you are reading it. I have to admit I am terrified. I have a lot of hopes and dreams for this space, but for now let’s keep it simple: a place where I share what I am painting, and what I am cooking. I find something so beautiful and magnetic about fresh seasonal ingredients, and I try to make them the focus of my art and my kitchen. I hope you feel the same way and find this a space worth visiting.

Okay, now that that’s out of the way, let’s take the edge off with a cocktail, shall we? For my inaugural post and the beginning of what looks like some warm weather in New England, what better ingredient to celebrate with than watermelon?

1. Place the cubed watermelon into a deep bowl and pulse with an immersion blender, or mash with the back of a fork until most of the liquid has come out of the fruit.
2. Pour the mashed watermelon through a strainer, over another bowl. Discard the remaining watermelon flesh, or reserve for another use.
3. Add the triple sec to the watermelon liquid and give it a stir.
4. Fill two rocks glasses halfway with ice, and divide the watermelon liquid evenly into both glasses.
5. Fill the remainder of each glass with prosecco, garnish with a spring of mint and a slice of watermelon. Enjoy immediately, if not sooner.

This cocktail is perfect on a hot summer evening with a handful of salted corn chips, or if you are feeling stylish, serve it in a tall flute minus the ice. So fancy.

Cheers!