The Rip Van Wrinkler, XXV, Issue 3, August 2021

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


Baby Phaser Stone.
& Grown-up Pha!

Fiddle dee dee - Aframe. Below is her daughter, Goldie.

Below - Whatever is up there, Goldie is on her way higher.
{Ed. I know you have tree climbing photos}

Watermelon Salad Recipe With Cucumbers, Mint and Feta Cheese

Suggested by Tamara Allen. She adds, "I put some oregeno and kalamata olives in it and use red wine vinegar instead of EVO Yummy. Does not save well (watermelon and cucumbers are too watery - but for a cut and serve it's good)."

Serves 2


1/4 watermelon, diced into bite-sized chunks
1/2 cucumber, diced into bite-sized chunks
2 ounces feta, crumbled
1 lime
1 Tbsp. extra virgin olive oil
4-5 fresh mint leaves, chiffonnade
freshly ground black pepper


Toss the watermelon and cucumber together in a large bowl. Sprinkle the cheese on top and season with olive oil, lime juice and black pepper. Sprinkle the chiffonnade of mint leaves over the top of the salad as a garnish.

The colors of the salad look best before tossing, so if you’re making this for company, I recommend serving like this and tossing at the table. Alternatively, you can toss the watermelon and cucumber with the oil, lime juice, salt and pepper and then add the cheese and mint at the end.

Farfalle with arugula - by Susan K-M

Wash a bunch of arugula, put in the bottom of a large bowl, add about 6 oz. of crumbled feta, extra virgin olive oil, ½ teaspoon capers, ½ teaspoon currants, a bit of wine vinegar, salt, pepper.  Cook the farfalle al dente, drain, & add to the bowl.  Mix, add some lemon zest, & serve.

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.

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