The C&H Sugar site mentions several other scrumptious sites too - like Dorie Greenspan’s blog, Elise’s Simply Recipes and Anita’s Dessert First. All I can say is that I’m honored to be mentioned among such blogosphere greats, not to mention these fabulous foodies: Artisan Sweets, The Pastry Princess, Cookie Madness, Eggbeater and Bake or Break. Many thanks to Nancy for including me in her article, and also to Liz for writing about me over at Culinate.

Things like this make me step back and marvel at the blogosphere. Ten years ago, who could have guessed that an entire culture of food sites written by everyday people would become so popular? Thanks in large part to this site I have a job at Hazon, have had the opportunity to interview authors, and have met more than a few incredible bloggers and blog readers. Which makes me wonder: who are you and where are you reading this blog from? Please humor my curiosity by leaving a comment and saying hello. Not sure what to say? No problem, I’m full of questions. For starters:

• If you could have one superpower, what would you want it to be?
• A major motion picture is being made about your life. What song or songs should be on the soundtrack?

For the record, my superpower would be the ability to instantly transport myself anywhere on Earth and I’d use said power to visit my family in California, then explore places like Spain and France. I’d be a self-sustaining human Star Trek transporter! As for my soundtrack two songs seem especially appropriate: “Sweet Sadness” by Gabin (not because I’m sad but because the song reminds me of my ballroom dancing days) and “Amado Mio” by Pink Martini, because this song was playing in the car when my husband picked me up for our first date some six years ago.

There are other songs, of course, but mainly I want to hear about you… What are your answers?

Watermelon-Strawberry Sorbet (My Recipe)

Ingredients: Makes 5 cups
3/4 cup C&H Pure Cane Granulated Sugar
1/4 cup water
4 cups watermelon, seeded and cut into chunks
1 1/3 cups strawberries, hulled
1 lemon zest
1-2 tbsp. fresh lime juice, according to taste

Instructions:
In a saucepan over medium-high heat combine sugar and water. Stirring constantly with a whisk, bring the mixture to a boil. Reduce heat to low and simmer, without stirring, until the liquid becomes transparent, about 4 minutes. Remove from heat and set aside.

In a large blender combine watermelon chunks, strawberries and lemon zest. Puree until combined. Add the sugar syrup and 1-2 tablespoons of fresh lime juice, according to taste. (I use 2 tablespoons.) Puree, then taste. If the mixture is not sweet enough add 1 teaspoon of sugar then blend and taste again. Continue until you are happy with how sweet the mixture is, adding up to 3 teaspoons of sugar. If the mixture is too sweet, add extra lime juice, following the same procedure as with the additional sugar, up to 2 teaspoons.

Pour the mixture into a large bowl or Tupperware, cover, and chill for at least 2 hours. Then freeze in an ice-cream maker, churning according to the manufacturers instructions, up to 25 minutes. When the sorbet has finished churning, transfer to a freezer-safe container, smooth with the back of a spoon, and freeze for 3 to 4 hours, or until firm.

This sorbet will keep for about 4 days in the freezer. If it becomes hard let it sit on the counter for 15 minutes, then use the edge of an ice cream scoop to break it into chunks. Warm a metal spoon under hot water and use the back of the spoon to smooth the sorbet back into its original shape. Freeze for 10 minutes. The sorbet will have regained a soft, smooth texture.