Yellow, bee-bitten, soft

First, find tiny ripe cantaloupes. A farmer at my local market grows these; she says they're a French variety, and they're about the size of a large grapefruit.



On Saturday evening, put the cantaloupes in the refrigerator, so they are cold for Sunday.

On Sunday morning, slice a cantaloupe in half.  Scoop out the seeds.  Fill the hollow with vanilla ice cream.  Sprinkle a bit of chopped mint over it, if you like.  Fill a tall glass with iced tea.  Garnish that with mint too.

Sip the tea.  Acknowledge that you are eating ice cream for breakfast.  Do not feel the least bit guilty about it.

Albert Garcia