Monday, 4 February 2013 | 32 comments

White grapefruit tart with sweet rye crust

For those of you in California, in Florida, or even in the Mediterranean; for those of you in places where the temperature doesn’t dip so low that, in your car, your toes freeze because the heat only works on “defrost” instead of blowing on your face or feet (this is, sadly, the least of our current car troubles); for those of you wearing flip-flops year round—it’s difficult for me to explain. Winter citrus is so utterly improbable for those of us in colder climes. The bright colors, jeweled insides, and shamelessly pervasive aromas of these fruits seem altogether suited for another season, or really, in the interminable winter months, another world. When there’s snow on the ground outside, slicing open a grapefruit, with that little spritz of essential oil from the peel as I cut in, is enough to reduce me to a mess of stuttering half sentences and syllables of appreciation. » Click to read more

Monday, 6 February 2012 | 73 comments

A grapefruit olive oil cake for a cold winter day

I take pleasure in the spareness of this season: the quiet, the grey light, the bare branches. It’s been such a mild winter so far that whenever we get a rare dusting of snow, I find myself walking around in the woods for hours.All the silence and sparseness are a bit misleading, though. I think about the secrets under the quiet white veil; the life that is there, dormant, waiting to wake up; the soil that’s teeming, always, with all kinds of micro-critters. Nature is like this, I think. She enjoys vibrance hidden beneath humble exteriors. Like seeds.And jewel-bright grapefruit. » Click to read more

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