A summer breakfast that asks for ten unhurried minutes: cold melon, torn mint, a ribbon of honey, and a squeeze of lime. Make it before the house wakes up and eat it somewhere with morning light.
Chill the melon well — this bowl depends on it being properly cold.
Cut into generous, imperfect pieces and pile into a serving bowl.
Whisk the honey with the lime juice and zest until it pours easily, and ribbon it over the fruit.
Tear the mint over the top and add the smallest pinch of flaky salt.
Serve as is, or over thick yogurt for something closer to breakfast.
Begin the day with something sweet and slow, and the rest of it tends to follow.
gather. nourish. give thanks.