Once again, I’ve made the trip north for the summer. Closed up the house, stopped the newspapers, forwarded the mail, and turned the thermostats up to 82ยบ. Threw out strange leftover bits of sauces I once thought surely I’d use, a few cheeses that were already rock-hard and one or two that appeared to be turning into early life forms. Ironed two sets of sheets and half a dozen shirts I won’t wear until September, and spent more hours than I should have watching the finals of the trials to choose the U.S. teams for the world bridge championship. Then I made minted honeydew sorbet, after which I stayed up half the night packing.
Why the sorbet? you ask. Because I had this lovely, ripe honeydew melon in my kitchen, and I just couldn’t see carrying it on the plane north. Throwing it away was not an option, and I couldn’t offer it to my neighbors at that hour. I’ve never tried freezing melon, but by the time you’ve cut it up into small enough pieces for that, you’ve done most of what you need for the sorbet, and I do love sorbet.
