Image courtesy of Creative Commons Call me a square but I really do not like watermelon, especially oddly shaped $300 ones from Japan as pictured above. This watermelon diss comes as an even bigger shock to people than my fear of tomatoes and allergy to cilantro combined. And now that I have thrown myself under the bus of culinary credibility you can rise up from your cheek deep stance within that wedge of watermelon and mock me for what I am: a writer of things food with the sometimes palate of a preschooler. Perhaps I have never come across a great watermelon or maybe it is the seeds that put me off. And since seedless varieties of most produce creep me out, watermelons have me in a bit of a pickle. Not that I will be giving you a recipe for pickled watermelon rind, either. While I am at it, I would not like green eggs and ham. Nibbling negatives aside, two influences this week have been working me toward trying watermelon in a whole different genre: the main course. The