Tag archive for grapefruit

This weekend, we headed out adventuring. On this particular sun dappled day, this means that we throw everything in the car, including at least three cameras for me, and start driving. Maybe we’ll head for the mountains where I see a skiff of fresh snow or for the wheat fields that are rippling green in the wind. No matter where we go, the sun shines warmly and the clouds chase each other across the sky. This is a difficult concept for a 3-year-old. The usual questions of “Where are we going?” and “What will we see when we get there?” have no good answers. Happily, everything ended well when we found an old train depot and a caboose at the end of our journey. I couldn’t have planned that part any better!

Even though the air is cool, I know spring is coming. No matter that there is a frost warning tonight. I am keeping that spring feeling in the air with my continued quest to brighten up our meals with a new round of salad options. In part, you could say that I am just trying to clean out the fridge to make room for the massive load of asparagus that is soon to follow. You wouldn’t be wrong.

In the meantime, you might not be familiar with celeriac, or celery root as it is sometimes known. Or perhaps not up on the idea of using it in salad, but I think this is something worth trying. All winter long, celeriac is cooked and stewed up in warm and cozy dishes. But sliced up nice and thin, it adds great texture to salad. And better still, it’s all raw, if that’s your thing, ahem…!

I’ve been meaning to share this salad for some time. It makes use of some of the most available wintertime produce, yet still manages to be fresh and new. As the season has progressed, I’ve changed it up to keep up with my citrus selection. Plus, it seems that the arugula and mint are getting a kick out of our cool sunny weather. And I know I’m not the only one eeking out the last few meals of delicious winter produce. My friend Emily has this stunning recipe up on Food 52 right now.

And on this sad Monday, I realize I have a lot more to be thankful for aside from salad or springtime or sunny days. But sometimes the best I can do in these crazy moments is sit for a quiet minute do just that—be thankful.

This accounts to drop the self-assurance of levitra ordering a person & also creates intricacies in one s eccentric life. Better to administer dose of ladygra half an hour before an intimacy on line levitra and effects last for 4-6 hours. In the overall, sexual freedom and enjoyment tadalafil cipla is therefore affected. This and sexsomnia require professional treatment cialis online and therapy. Celeriac Salad with Grapefruit

Adapted from Cooking Light

1 small celeriac root, peeled and cut into matchsticks, about 2 cups
2 cups thinly sliced celery
1/4 cup thinly sliced red onion
2 tablespoons olive oil
Juice of 1/2 lemon
1/4 teaspoon salt
1/2 teaspoon pink peppercorns
Freshly ground black pepper
1 large pink grapefruit, peeled and segmented
1 cup baby arugula
1/4 cup Italian parsley leaves
1/4 cup fresh mint leaves, torn

Combine celeriac, celery and red onion in a bowl. Toss with olive oil, lemon juice, salt, pink peppercorns and black pepper. Let stand for at least 30 minutes.

When ready to serve, add grapefruit segments, arugula and fresh herbs.

We’ve had a few days of crazy warm weather. It was the kind of weather that sends people to their closets to hunt out shorts and flip-flops. While I didn’t go scrounging for shorts, I did manage to take a nice bike ride and putter around in my garden a little. Just a little though, because at this time of year, the weather seems to have a hard time making up its mind. And I don’t want to get carried away before the warm weather is officially here. I am so tempted to plant some radishes…

In the meantime, I’m still enjoying the citrus season. I think I may have mentioned the crate of citrus sitting out in my garage. I love to keep it stocked with whatever I happen to find at the store and right now, it seems that the blood orange count is dwindling. But there are still plenty of giant grapefruit. And hands down, I always prefer pink grapefruit. You just can’t beat that delicious color!

I don’t really need ideas on how to use up the grapefruit. More often than not, I just peel them into giant segments and savor a juicy bowl of them all to myself. Other days, I might set aside a few nicely peeled bits for a special salad. But when I feel like sharing, this recipe is a tasty one.

While it is not quite a one-bowl-wonder, it is easy. And happily, this is a pretty forgiving cake. You can mix and match on several ingredients, depending on what you have on hand. Feel free to use any fat percentage for the plain yogurt, keeping in mind that whole milk is always going to be better. I’ve also made it using sour cream – it’s versatile, I’m telling you. I like using olive oil in this cake, but feel free to switch out for vegetable oil as well, maybe even melted butter. And, for days when you are running low on grapefruit, this recipe also works well with other citrus. Enjoy!

Grapefruit Yogurt Cake

Adapted from Smitten Kitchen

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
1 tablespoon grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice

Preheat the oven to 350°F. Prepare and generously grease a loaf pan. If you are feeling ambitious, you could flour it as well.

Wash and dry the grapefruit well. Zest the peel over a small plate. Cut the fruit in half and juice, straining out the seeds. Set aside.

Sift the flour, baking powder and salt into a small bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest and vanilla. Slowly stir the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear and syrupy, about 8 minutes. Set aside to cool.

When the cake is done, place on a rack and allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Once the juice has soaked in, remove it from the pan and continue cooling.

To make the glaze, combine the confectioners’ sugar and grapefruit juice and drizzle over the cake.

Inhibiting these enzymes, kamagra helps in healthy erection of the penis. buy viagra Ovidac 5000IU cheap viagra 25mg is commercially available in injection dosage form and should be administered via the intramuscular route on every other day for four injections. Though it should always be ensured that the medication should cheapest prices for cialis be taken under proper instruction. OCD stats projected that people suffering from OCD are generally mouthsofthesouth.com order levitra online of above-average intelligence, as nature of the disorder dictates complex thinking patterns.