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“Woo-hoo. Snagged a reservation. Now to figure out which D.C. gutter to camp in to actually get a seat,” says one lucky, intrepid ticket holder.


“With three weeks to go until Labor Day, it’s time to pull out all the summer stops,” advises Publisher’s Weekly editor Lynn Andriani, which could imply that wonks, politicos, strategists and those who love them should try “Barefoot Contessa” and cookbook author Ina Garten’s watermelon mojitos. The two ladies thoughtfully share this recipe with Beltway readers; it serves 6.

30 large fresh mint leaves

3 to 4 thick slices fresh watermelon

12 ounces light rum, such as Bacardi

1/2 cup simple syrup (see note)

6 tablespoons freshly squeezed lime juice (3 limes)

Sprigs of mint and spears of watermelon, for serving

Use a mortar and pestle to mash the mint leaves. Remove and discard rind and seeds of watermelon. Put the fruit into a food processor fitted with the steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving.

Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold.

Note: to make simple syrup, put 1 cup sugar and 1 cup water in a small pan and simmer until the sugar dissolves. Chill.


- 65 percent of U.S. voters are “angry” over the current policies of the federal government.

- 87 percent of Republicans and 73 percent of unaffiliated voters are also angry.

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