Cobbling Together a Meal

San Geraldo couldn't stand the fact that I had temporarily outshone him in the kitchen Saturday with my gourmet, original creation: "Nectarine Cut Up and Served in a Cereal Bowl." So, he just had to get back in the kitchen himself and try and outdo me. Poor guy. The pressure must be awful sometimes. He managed to throw together a peach cobbler. Okay, it was peach cobbler and not fruit-in-a-bowl. And, okay, it was a really good peach cobbler. And I do admit it took a bit more time, skill, and care than did my "Nectarine Cut Up and Served in a Cereal Bowl." One would think that would have been enough to put me back in my proper place toiling over a sink-full of dirty dishes. But One would be wrong. Oh, no, San Geraldo had to go on to make flamenquin for dinner. Show off! Isn't it awful what I have to put up with?

FLAMENQUIN A LA SAN GERALDO.

PEACH COBBLER A LA SAN GERALDO.

But back to fruit — and when I say fruit I mean peaches and nectarines, not San Geraldo — we have fallen in love with a new (to us) melon. It's called Galia Melon (or Melon Galia in Spanish, if you'd like to learn to speak like a native). Galia looks on the outside like a yellowish cantaloupe (which Jerry the South Dakotan, calls musk melon), on the inside more like a honeydew (which Jerry the South Dakotan didn't hear of until he left South Dakota), but tastes like something a little different. I just looked it up and am so proud of my original description. It's a hybrid melon that was developed in Israel around 1970 by a melon breeder named Zvi Karchi, it was named after Karchi's daugher, Galia, and... it's a cross between a cantaloupe and a honeydew! Ours was grown right here in Spain. Aromatic, sweet, and delicious. Oh, yeah, San Geraldo did a fine job preparing the melon, too. Game and Match: San Geraldo. I'll get back to washing dishes... gladly.

GALIA MELON. CROSS BETWEEN A CANTALOUPE AND A HONEYDEW.