Tag Archives: blood oranges

juiced blood oranges, blood orange

juice, orange, blood orange

A few crumbs from my week:

  • Yesterday I juiced a few blood oranges for this recipe.  Yes, they do stain your hands.  Totally worth it.
  • I've been working on a swatch that has all the colors I would use to describe myself.  It includes a lot of colors that look like this.
  • Last night I was excited to make this hot toddy from shutterbean.com, then I realized I didn't have any bourbon.  Drat!
  • Downton Abbey is back!  Season 3 began last night, but don't tell me anything, I won't have a chance to watch it until tonight.  Oh how I have missed Dame Maggie Smith's snarky little remarks!
  • Earlier this week I was so honored to be able to participate in this project from Brave Girls Club.  Founder, Melody Ross, is taking a trip over to the Philippines to teach girls who were rescued out of the horror of human trafficking.  She will be teaching them how to use art to heal their battered souls and make artwork items that can help supplement their income. Melody will be distributing the truth cards that many of us Brave Girl Art School veterans created just for this trip.
  • Thanks to the new "Communities" function on Google+, I stumbled on this incredible foodie website.  So many inspiring recipes and stories!
  • Did you see Les Miserables yet?  I just love that story, a story about redemption.  Oddly, after about 15 minutes, you forget that they are singing the entire script.

Don't forget....

Twitter Tuesday is tomorrow!  Bree, myself and some of our buddies will be discussing all sorts of outrageous topics at our Twitter Tuesday Party.  The party begins at 8am and will run all day long.  Stop by and say "hello" using #careyandbree, we look forward to meeting you!

miscellany monday at lowercase letters

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blood orange, food, citrus
A ripe blood orange from Uncle Farmer's Market.

 

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I've told you about my uncle, right?  The one I call Uncle Farmer's Market?  Last night I stopped by my uncle's house to say "howdy" and left with a big bag of Blood Oranges.  He had about 15 bags of Blood Oranges that he is getting ready to sell but being his niece and all, I get the family discount: free.

I am a huge fan of all citrus but the oranges I grew up on, the ones my grandpa grew, are considered "eating" oranges, not "juicing" oranges.  This means that they lean a little more towards the tart side rather than sweet.

This is why I love Blood Oranges! They are a delectable combination of fruity and tart, not syrupy sweet, but what really sets them apart from standard naval oranges is their gorgeous ruby color.  On the outside they look just like a regular orange but the inside, oh the inside!  Such a beautiful shade of pinkish-red.

Since I have about 15 pounds of oranges to use up, I did a quick internet search for some new ideas to use up blood oranges.  Aside from peel-n-eat or adding the juice to cocktails, my blood orange repertoire is pretty light.  Thanks to Google I came across a recipe that I think is worth sharing.  The recipe comes from Martha Stewart and is called "Striped Sea Bass with Blood Oranges and Olives".  Just think about that for a second: firm, succulent sea bass paired with tart blood oranges and briny olives. Is your mouth watering yet?

It couldn't be simpler: after cooking the fish in a skillet on the stove, add a pat of butter and saute shallots.  Add the blood orange juice, reduce, then add some more butter.  Because butter is goooooood. Toss in the blood orange segments and olives.  And that's it!  Pour the sauce over the fish and if you like, you can serve it with a little polenta or jasmine rice or simple salad.

You gotta try it!

Get the whole recipe here, from marthastewart.com.  

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In other news, I am still dreaming of warm weather. Sunshine, please come back!!  Hot or cold, I hope you enjoy your weekend.

Oh, and Happy New Year!