I’m not one of those people who arranges their closet by color or their books alphabetically by title, but there is definitely an, ahem, endearing (?) quality of obsession in my personality. It rears its ugly head most frequently in the realm of food. Beyond my all-encompassing love of all things edible, there lies an intense urge to delve into one ingredient, technique, or skill to the abandonment of all else. Citrus is my current problem.
Upon lugging a vast amount of citrus home from the store, I realized that it was a lot of fruit for two people. I required ideas and recipes and probably even jars for preserving. Gradually, I thought of uses. Two jars of preserved lemons, incorporating one of the fresh Meyers that I brought back from CA. A citrus-inspired feast using scallops as the guest of honor. A couple of snacks for me. Four huge jars of grapefruit marmalade for future baking projects and toast. And I’m currently down to two lemons, one of which I’ll use in a roast chicken, lots of clementines which are the perfect lunch snack for me and my husband, one blood orange, and a manageable amount of grapefruits (which I eat in the evenings). In addition, my compost pile is reveling in its new citric additions, which will lead to healthy, Vitamin C-rich produce this summer.
Wed, March 10, 2010