Little cuties, clementines, mandarin oranges, tangerines…they’re all (nearly) the same thing. They’re small, sweet, often seedless oranges. My family eats quite a few when they’re in season – during winter – so I try to use them in a variety of ways, from sweet to savory, sauces to beverages, zest to juice. For this recipe, I experimented and used the whole fruit. ALL of it. No separate zesting, juicing, or dividing segments; you just puree the whole dang thing. The flavor is incredible!!
Strawberries are just now coming into season. They’re a little later than usual because of the cold, rainy weather we’ve had. But they’re starting to arrive and I’m happy. I love strawberries. They’re just so darn pretty. Ruby red bulbs speckled with tiny yellowish seeds and green spikey leaves…they’re kinda punk rock. I like that.
It’s been fairly chilly lately. And very rainy. I’m ready for warm spring weather, bike rides, farmers markets, and fresh seasonal fruits and veggies. It’s getting closer, but mother nature has decided to keep us waiting a bit longer. Must. Be. Patient. (i’m not good at that)
Spring also gives us a push towards rejuvenation, towards wanting to treat our bodies better and gear up for the heat and activity that’s about to greet us in the coming weeks…or it’s just that we don’t want to shove these jiggly, sun-deprived thunder thighs into a pair of shorts. (for real, i’m not ready, not even close)