In my belly and on my nails – Watermelon, partly by Essie

Just as strawberries are my go-to fruit in spring (read here how to enjoy the flavor all year round), my indulgence over the summer months are watermelons.

Essie Watermelon


Sweet, fresh and basically zero calories, I could eat my bodyweight in glorious red fruit any day, and may or may not have finished six kilogram in one day all by myself before.
Make sure you stay close to a restroom if you decide to follow my lead here, just saying…
So when I discovered Essies „Watermelon“ this summer, I knew it had to be mine.
Read on for my experience with the polish and a quick recipe.

Now no need to hurry to get it, it is a permanent shade, but one I feel shouldn’t be missing in your collection come summer.
„Flirty and chic. Make a fashion hit in deliciously refreshing juicy red polish. This beautiful, sweet, ripe color is always in season.“
This is how Essie describes it, and to be honest, I would have thought of a totally different color when I read this description.
Well maybe, although I think it is a very pink red. A raspberry red, most likely.
I would say fierce.
Always in season?
I wear it throughout summer, mostly on my toes. During the other seasons… not so much.

Essie Watermelon on my nail, one swipe, no topcoat


But other than the incorrect description, I have no complaints. Nice wide brush, easy to apply, I like it.
On me it is opaque in one swipe (but I prefer to do two layers with any polish) and lasts for around three days without chipping (quite good on my chip-prone nails).
It retails for 7,95 € in your local drugstore or on Amazon.Now as far as watermelon the vegetable goes: I eat it happily just like it is, but I understand some people might like a little more variation.
So if you are looking for a twist, try one of these.

1. Watermelon salad with feta cheese:
Cut up a watermelon, crumble some feta cheese, add some fresh mint leaves and drizzle balsamic vinegar on top. Mix and enjoy!

Watermelon salad with feta

2. Watermelon Shake:
This is one my husband will greet me with after a long days work. Refreshing and tasty, as well as easy to make:
Cut up watermelon, add crushed ice and two table spoons of greek yoghurt and put everything in your blender.
I feel like you don’t need any additional sugar, but of course you can add sugar, honey or agave nectar.
Or a cheeky shot alcohol of your choice. Totally up to you.

Watermelon shake, courtesy of Mr. Loca (made with yellow watermelons this time)

Now tell me:
Do you own this or a similar shade?
And how do you like your watermelon best?




On my plate – Red lentil soup with fennel

If you don’t know the „On my plate“-posts I do, please check here for some explanation.

In a nutshell, I share with you recipes that are
– healthy (most of the time)
– delicious (at least in my opinion)
– easy (I´m not much of a cook)
and are great for kids.

Please keep in mind: I don’t believe in following a strict diet. Neither do I do Low-Carb, cut out dairy completely, feel the need to eat gluten-free nor do I count calories. 
I am a part-time pescetarian due to the fact that most of the meat we get is full of antibiotics and that the animals suffer to keep up with the obscene amount of meat the western world consumes everyday. Part-time because my husband is a hunter, and I gladly eat the meat he brings home, for I know the game he gets me roamed the woods freely and wasn’t fed growth-inducing hormones.
Feel free to adapt the recipes to your own dietary needs and preferences.

Red lentil soup with fennel

As you can read above, I need a source of protein other than meat (we eat fish about twice a week).
Of course eating cheese and greek yoghurt is one option to make sure you get what your body needs, but for all the vegans, the lactose-intolerants and the cheese-haters (will never understand that…) out there, legumes are the way to go.

So today on the menu: A red lentils soup with fennel!
Don’t be mistaken by the word „soup“ though, this is a hearty and filling stew, made summer appropriate by adding the fennel for some freshness.

It is meant to be a colorful and thus mood-lifting arrangement, too, having red lentils and green fennel, but the lentils I chose this time went from red to brown, kind of ruining the looks, but not the taste.
And the taste is what counts, am I right?

What you will need

The ingredients (2 servings):
– One small onion
– 150g dried red lentils
– 700 ml vegetable broth
– 200 g fennel
– 2 cloves of garlic (less if you aren’t that much into garlic, but I love it)
– Olive Oil
– Salt, (cayenne) pepper and bell pepper powder for seasoning

How to:
– Cut the onion, mash the garlic and stew them with some olive oil
– Add vegetable broth and lentils and cook for around 10 minutes on low heat
– Add fennel (cut into small cubes) and cook for around five minutes more
– Season to taste

In the original recipe (see here) there is a side of yoghurt served to add some more freshness, but I prefer it without that. Just the fennel works very well for me.

As always, make sure to mush or process food for very small children.

Quick, easy and healthy. Another one for the busy mom-on-the-go.

Do you like legumes?
And if so, which is your favorite way of serving them?