Kitchen Notes

Hi all! It's been a while since I have written a word as so much has happened to consume my life over the last couple of months; and the saga is not one I would care to repeat.

The condensed version is that as it became evident that my almost 96-year-old mother was no longer able to live on her own, my life was consumed with hospital visits, a rehab facility and finally placement of my mother into a long-term care center.  The period of adjusting to my mother's new life was a journey for both of us. But the most arduous task of all was getting my mother's home ready for sale. There were storage places in her small house that I never knew existed.  And who knew my father had squirreled away every fan and air conditioner they had ever owned as well as every broken toaster?

I worked for two plus weeks straight getting everything cleared out. Without the help of my friends and my husband I know that I could not have done it.  We sold the house quickly and closed last week.

Phew!

But as crazy as those two months were, every day I would come home and cook dinner. I guess there was something comforting in performing that task. So here is a glimpse at some of the things that went on around here.

A birthday bouquet

Salmon packets with spinach and oranges

At one point during the craziness our son and his girlfriend blew flew in for a wedding.

A giant salted caramel macaron from Laduree on Madison Avenue

And a gigantic bowl of pork belly ramen noodles at Ippudo in NYC

A bowl of mussels

Grilled chicken thighs with lemon, garlic and rosemary

Cinnamon breakfast toasts cooling

Memorial Day Weekend

What's In Season--Citrus

Just when we need a mid-winter boost the most, bright and happy citrus fruit is piled high in all its glory.  The produce aisle is shiny with jewels of every color--bright orange, yellow and green. Large navel oranges, tangerines, blood oranges, limes and clementines are enticing us to touch them and bring them home. And that large dose of Vitamin C can't hurt either.

Citrus adapts well to salads, main course dishes as well as dessert. A very versatile ingredient to be sure.

One of my favorite winter salads is this one composed of blood oranges, fennel and oil-cured black olives.  Add a drizzle of olive oil and a squirt of lemon juice and it's good to go.

And what could be more beautiful than a pitcher of blood orange juice?

A lime adds punch to a cup of turkey chili.

And lemon sits atop a piece of salmon ready to be wrapped up and roasted in the oven.  Or you might want to try Martha Stewart's version.

And for dessert,  Walnut-Orange Cake.

OK, winter, bring it on.