u/scooterscuzz

I gave the watermelon rind a two hour soak with two water changes. Used a salad spinner in lieu of the roller wringer. Why watermelon rind ? Citrulene, a great generator of nitric oxide. The rind has a pleasant crunch and absorbs flavors as well as it does salt. When the season arrived I plan on trying pumpkins.

I found the perfect watermelon. Nice and round with a beautiful butter colored ground contact and an ample white rind. I rid the melon of its verdant exterior and carefully pared the white flesh from the crimson ( which I can truly deem as exquisitely sweet). Since I am a bit on in years, I made a terrible mistake, and dry brined for way too long. I was about to toss it in the rubbish bin, but my son , who is a chef explained that salt is an eager traveler and only needs a bit of enticement to forgo it’s current digs for more amicable waters (PI). So tomorrow I will give this jolly crew a stint in a few liters of water, give it the old appraisal. I will post either my success or failure. I will then soldier on, run the little Devils through a 1955 clothes washer ringer to squeeze out said liquid, then reinstall in a fresh jar with the proper jar. I swear, the current product is saltier than Kim Tae Chon’s armpits on an August day. Wish me luck.

I’ve noticed tiny dry appearing yellow spots on established leaf growth that new leaves do not have. Is there anyone that knows the cause?