The Rip Van Wrinkler, XXIV, Issue 3, August 2020

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"Catlike. . ." is the NEW Contest!
Enter stories &/or PHOTOS by October 1st.


Truly they are catlike. I keep losing Juju lately. She doesn’t feel well and ends up in an out of the way spot. And the other night one of the smoke alarms needed a battery and was beeping. Took me awhile to find which one and find the batteries and the ladder and change it. Ozzie hates that sound. After I was done I could not find him and was ready to start searching the neighborhood on the assumption he somehow got out. Finally discovered him in his dogloo which I have out back so he can watch me do yard work while in a shady cool spot. He seemed ready to spend the night there if necessary. Kristine Dougherty

Fiddle has found her own special "spot".

Alita Stewart, counter surfing. (Will she knock something off?)


Watermellon Gazpachio
suggested by Frey Johnsson

This super refreshing watermelon gazpacho hits the spot on hot summer days. This recipe makes a big batch, so store the leftovers in the fridge for easy lunches all week long.
Author: Jeanine Donofrio

4 heaping cups cubed seedless watermelon
1 English cucumber, diced, reserve half
3 medium tomatoes, diced, reserve half
1 small red bell pepper, diced, reserve half
⅓ cup chopped green onions, diced, reserve half
1 garlic clove
small handful basil
3 to 4 tablespoons red wine vinegar
3 tablespoons olive oil, plus more for drizzling
1 to 2 teaspoons sea salt, or to taste
½ teaspoon freshly ground black pepper
½ jalapeño pepper, optional
diced avocado, optional
micro greens, optional for garnish

Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.
Chill for 3 to 4 hours or overnight.
Drizzle with olive oil and garnish with diced avocado and/or micro greens, if desired, before serving.

Isn't this beautiful!

Gustar - Pistoia, Italy ·
Lacopina is born in the white arts training center @gustar_pistoia in honor of San Giacomo Maggiore and it presents itself as a shell-shaped focaccia, a distinctive symbol of the pilgrim, produced with integral soft wheat flour. It is a new quality product that will be distributed by the Pistoia bakers, and which will hopefully soon become a typical bread symbol of the city of Pistoia.

Pasta alla puttanesca
by Alain Alaerts

Pasta alla puttanesca: (Vegetarian meal): black olives, stem capers, leaf parsley, tomatoes, broccoli, pasta .

Pesto Strawberry Caprese Salad

Juicy strawberries and soft mozzarella. Herby pesto, with pine nuts and cashews.

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