In other food(ish) news… I just started watching a new show called Ciao House on Max. This show takes the drama and snarky remarks of any dating reality show combined with a cooking competition show. How dare he sh*t talk her tagliatelle! Set it all in a beautiful Italian villa and it’s a must watch.
After binge watching tv for three days as the rain drowned an unprepared Los Angeles, I was excited to see the sun come out just in time for the Wednesday farmer’s market.
I went a little crazy buying different varieties of oranges at the market this week. Citrus is in season right now and the tables of bright orange and yellow captured me and simply wouldn’t let go.
This was when I stumbled upon a tangelo. My love of fruit hybrids (Pluots, plums and apricots, will never cease to excite me) decided my fate. Despite the copious amount of sanguinello blood oranges and page mandarins already in my bag, I grabbed a bunch of tangelos.
The famer behind the table informed me that tangelos, a combination of tangerine and grapefruit, are more tart than sweet. When I got home from the market, I immediately cut into the bright orange fruit. It was sweeter and much juicier than I was expecting given the famers explanation, it didn’t disappoint.
I am going to have to find a way to use all of these oranges so check back next week for a citrus inspired recipe.
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