I know you have enjoyed the classic pairing of prosciutto and melon. It’s sweet, it’s salty and it is about as good as summer gets!

Well I could not let summer slip by with out featuring this classic summer recipe. So for the very last Market Matters at the Hollywood Farmers Market of this all too short, but glorious summer– I am bringing home a melon. For Sup's version of Prosciutto with Melon, Anise and Black Pepper.

I love melon for obvious reasons. When it’s good, it is mind-blowingly good. So once you have had melon of that caliber it's hard to eat those spongy, pastel-colored cantaloupes from the grocery store. Or worse yet, those green monstrosities that come in prepared “fruit” salads. I don’t quite know how they get away with calling that food. I'd rather eat the plastic box it comes in. That is not a perfect "end of summer" melon.

So please choose your melons well…

So I am finally getting ready to use mustard as condiment on (gasp!) a sandwich and as usual KCRWs Good Food beats me to the punch!

Okay. I think I need to stop listening to KCRW’s Good Food (nah, I don’t really mean that).  Somehow Evan Kleiman got inside my head again. I don’t know how she does that. It’s weird.

As you may know I am still working my way through a group of posts that I am building around mustard. The hills near my house are still pulsating with golden yellow wild mustard and I find myself thinking about it on my morning walks.

Not that mustard is all I think about. I have also been reading Grilled Shane lately and was looking for a way to pay tribute the chuckles I experience when I read his blog. If you know Grilled Shane then you know he blogs nothing but grilled cheese. You think I have a one-track mind? Go visit him.

Now I have always loved mustard on my grilled cheese sandwiches. I somehow assumed this was an unusual combination. Until recently I was the only person I knew who ate them this way.