The Snake and The Snail

When it comes to melons, I find the cantaloupe to be the step-child of my favorites. I love a sweet juicy watermelon and a crisp honeydew. Cantaloupe? Not so much.

I think it is a texture thing - kind of mushy and mild.

So when I got my first cantaloupe in the CSA last week, I wasn't immediately sure what I'd do with it.

So, like Dana and her beets, I subscribe to the same philosophy of "when in doubt - add goat cheese".



So our Sunday lunch was a cantaloupe salad made with some fresh mixed greens, chopped cantaloupe, toasted pine nuts, and goat cheese with a balsamic and olive oil mixture for dressing.


With the salad I made these wonderful scallion pancakes I discovered over on expat chow. She called them "the snake and the snail" because of the technique of rolling them out.



They are so unique and flavorful. I know this sounds odd, but it is almost like eating a homemade pretzel. Warm, slightly crunchy with a taste of salt left in your mouth - not too much - just perfect.

They are made with an interesting technique, but it works. My only advice is go easy on the oil in the pan, you don't need much.

I combined some soy sauce, minced ginger, fresh ground pepper, Asian chili oil and some peach papaya juice to make a dipping sauce.



Honestly? One of the best meals I've ever made. And the hubby agreed.