How to Stay Cool in a World That's Melting
How to Stay Cool in a World That’s Melting
I thought of this week’s title while walking the dogs early this morning—earlier than usual, actually, because I’ve been shifting my schedule and trying everything I can to stay cool.
Even then, I came home drenched. The kind of heat that takes your breath away. The kind that rearranges your plans. And maybe the title was a bit dramatic (pun intended—it was in the heat of the moment) but it's hard to ignore what’s happening.
This week, Tampa hit 100 degrees (with a ‘feels like’ temp of 119) for the first time since we began recording weather in 1890.
This summer feels more intense than I remember. The heat, the headlines, the general hum of overwhelm. It’s no wonder we’re all craving stillness and cool.
What do we do when it’s too hot to even think about going outside?
We go in.
We turn on the fan, pour a cold drink, and reach for whatever helps us feel like ourselves again.
🍉 The Fruit of the Summer
It’s easy to overlook watermelon. It shows up everywhere this time of year—picnics, roadside stands, supermarket bins. It’s cheerful. Predictable. Often sliced and served without much thought.
This week, I’m giving watermelon the credit it deserves.
It’s the fruit that’s always there when you need it. Cooling, familiar, easy. The kind of food that doesn’t try to impress—it just shows up, does its job, and somehow makes everything feel a little better.
It also happens to be my mom’s favorite—and Cooper’s too. Every doodle birthday at our house is celebrated with watermelon slices. No cake required.
This simple watermelon salad is one that I make on repeat every year between May and September.
- ½ a ripe watermelon cut into bite sized chunks
- 15 fresh basil leaves + 15 fresh mint leaves - chiffonade these thin, bonus points if from your own garden
- ½ cup Persian or English cucumber cut into bite sized pieces
- ½ cup of crumbled feta
For the dressing: whisk together equal parts fresh lime juice and olive oil, lime zest and a few tablespoons of honey.
Gently toss all of the ingredients and arrange on a colorful platter just before serving.
This salad is best when served right away and, I promise, it will disappear fast - satisfying even the poshest of palates.
💧 This Week’s Sips: Non-Alcoholic & Deeply Restorative
• Citrus & Sea Salt Electrolytes — I’ve been loving LMNT packets lately, but even a big glass of cold water with lemon and a pinch of sea salt will do wonders. Hydration with minerals matters more than ever in this heat.
• Herbal Teas, Iced Strong — Hibiscus, lemon balm, spearmint. Brewed in the morning, cooled in the fridge, poured over ice with a slice of orange or a few frozen raspberries.
• Infused Waters — Cucumber + mint. Watermelon + basil. Orange peel + rosemary. You don’t need a fancy carafe. Just a tall glass, a quiet moment, and whatever herbs or fruit you have on hand.
✈️ On the Horizon…
This week's Sacred Sunday comes to you from the road—somewhere between a visit to Central Market (Disney World for foodies) and a peaceful afternoon at the Dallas Museum of Art. Even when I travel, I carry my rituals with me. They help me stay grounded. And hydrated. And human.
🌿 Before You Go…
We are in the back half of summer. The heat may be peaking, but so is our need for stillness, simplicity, and care.
What’s helping you stay cool—not just in temperature, but in spirit?
What can you release?
What does your body crave that your to-do list doesn’t offer?
Hit reply and tell me. Or come say hello on Instagram—I’ll be sharing some snapshots from the road this week.
With love and gratitude,
Heather Founder & Curator, The Bonne Vivant
Stories that Nourish. Moments that Matter.
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