UMTravels

Fridays at the shop are never dull, though usually not from the amount of people coming through the door, more from deliveries to inspect and write a check for. All wine must be paid for when received, no credit, not even putting it on a credit card which the state considers to be credit even though the vendor gets their money instantly.

Most of the deliveries cluster in the noon (when we open) to 1:30 range which means the shop quickly fills with boxes that need to be opened, priced and stocked. Stocking becomes an interesting challenge in a 500 sq. ft. when a new label comes in. Where to put it – the recent solution is to find something in that section with only a bottle or two left and put those out on the center of the glass rack and hope they go away, or that Jim or I take the orphans home.

Business starts picking up around 5, and there is usually another spike at 6:30 as some of our regulars try and make the 7pm closing time – you’d think we were a bar and it was last call.

Got out of the shop at 7 and by 7:30 I was back in South Park at a BBQ in honor of LopezLynne who was in town for yet more medical tests. Luckily she’s got a ton of friends and places to stay in town so it’s less financially taxing.

The party had started at 6, but they were just BBQing when I showed up and settled into a Lemon Drop. Before long the marinated flank steak and the chicken were off the grill, onto platters, and the masses lined up for food. The flank steak was stunning, especially with the reduction of marinade the hostess whipped up. And there was an amazing watermelon/feta/mint salad unlike anything I’ve ever tried before.

I found this recipe online which seems to be close: http://theshiksa.com/2011/06/29/watermelon-feta-salad-with-mint/

Ingredients

• 1 7-8 lb. seedless watermelon, chilled
  
• 1/2 cup extra virgin olive oil
  
• 3 limes, juiced
  
• 1 1/2 tsp salt
  
• 3/4 tsp black pepper
  
• 1 cup fresh chopped mint leaves
  
• 1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best)
  

  Total Time: 20 Minutes
  

I don’t remember tasting any olive oil, but the link above explains the purpose (and prep instructions) for the olive oil and lime juice (which I understand more). Truly tasty.

Home by 9:30 or so as Lynne was pooped and the guests needed to either walk or drive home.

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