february 28, 2018

Blood orange season is mercifully brief. Don’t assume I dislike this deep red tart fruit, but its short run at the markets assures that I indulge while available and pine for its presence once it disappears from the market shelves. I like seasonality and I like to miss things and not take them for granted. Moro oranges are like that for me. I suppose I could purchase the juice in a jar, but then I would miss the opportunity to slice into ruby flesh and fill my kitchen with the unmistakeable aroma of winy blood orange. Continue reading →