|Day 8 of 31 posts for the Slice of Life Story Challenge hosted by the team at Two Writing Teachers, Stacey, Tara, Dana, Betsy, Anna, andBeth. |
Head over to the link up for seconds or to serve up your own slice!
We have a great market in Orlando. It was Mom's Meats and Pop's Produce at one time. Now it's Freshfield Farms. They only carry meat and produce.Lemons are often less than thirty-three cents each--who can resist citrus at those prices? We keep a bowl of lemons and limes on the counter at home; think: salad dressing, chicken marinade, frozen juice cubes for water, so good.
This morning, lemons called. I zested a couple and put chicken breast to marinade until tomorrow. Zesting lemons is like smelling sunshine. I imagine if I lived in a snowy climate, I'd zest a lot of lemon.
The lemon made me think of a pizza I've had at Prato's, a local spot on Park Avenue in Winter Park. The pizza has a super-crispy thin crust, thin slices of lemon, zucchini, chicken, maybe a bit of broccoli with a pesto, olive oil base. Yesterday I bought a bunch of carrots and basil and pistachio. I turned those into pesto--so green! It will be a delicious pizza base.
|Puree carrot tops with a packet of basil, six cloves of garlic, |
some olive oil, a 1/4 of chopped pistachio, a dash of salt and twenty grinds of pepper.
My husband has a sourdough starter in the fridge; he's in charge of dough--later, we're going to try this recipe from Cultures for Health.
The zested lemon reminded me of the Blood Oranges I got yesterday at the market. Sweet and tart, Blood Oranges are nature's candy. So I started peeling and removing the white-string pith (good fiber but it can make the juice bitter). The color is just amazing: deep purple flesh. I was surprised at the thickness of the peel and dismayed I hadn't thought to zest it (next time). I couldn't resist the color so I played a little with the camera.
Once during lunch at school I was telling a restaurant story to teacher friends and I said, "the food was so good, I just had to take a picture." My friend Erin (whose a first-time Slicer this year blogging at Sweet Onions) laughed out loud and said, "Lee Ann you always take pictures of food." I guess, I do too. I just love how it looks.Food can be beautiful. I don't indulge my food photography love too often at home in the kitchen (it tends to slow the whole process down), but when I do, it's like playing outside. I played a lot today.
Blood Oranges need a cold snap during the growing season. It helps develop the anthocyanin pigments (ruby red to deep purple) in the fruit. Curious, I read a bit about the Blood Orange while cooking the bread. I don't know enough to tell the story of the orange, but what I learned can be summed up in a few words: antioxidants, Mediterranean, mutation, cold ("Solved: The Mystery of the Blood Orange"). Mysterious and delicious, the blood orange is.
Once I got the oranges juiced I dug around for a container to hold it.
|So dark, the Blood Orange juice.|
The last thing you want to see in your juice Tupperware is a ...
Dead spider. Ewww! I resisted the urge to power clean the Tupperware cupboard and just cleaned the container--think soap, water, vinegar, watery bleach rinse. No spider guts survived that onslaught. Juice stored, I searched for a bread recipe (so far we have chicken marinating, carrot-top pesto and orange juice). Though mid-lemon zesting I did put together a crustless quiche we'll eat for breakfast all week: zucchini, broccoli, tri-color pepper, egg, a sprinkle of blue cheese.
Back to the oranges, I hate to waste the food pulp leftover after juicing. And I remembered this Jalapeno Peanut Butter Honey spread I found at a local market.
I found a bread recipe, so I went for it jalapeno honey, pulp and all. As I was mixing the dough, I remembered that my deans talked about how shared baked goods go a long way. I tried making two small loaves of Blood Orange bread. Not a good idea.
While the orange juice is delicious, the bread loaves came out like bricks: short, dense. Moist, yes, flavorful, yes, but boy are they ugly fibrous things. It would have been better had I put all of the dough into one container. We'll eat it, but it's not gift suitable.
The lemon-chicken pizza, well, that, we ended up having for dinner.The best part? My son's reaction, "Who's idea was the lemon pizza? It's delicious!"