I LOVE all things orange….okay. I LOVE all orange foods….not so keen on them as a textile selection (the colors tend to brownie-fy my complexion)…mottled results in that arena, but in the palate pleasure, they score big.
Oranges, of the Satsuma Variety
Orange cauliflower…those little hot orange jalepenoes…
Peaches….Orange colored summer squash
And yep….for some strange new adult life discovery, CARROTS.
In Europe, okay, in Paris, I discovered (um…sort of like Columbus “discovering” a new continent that existed a millenia before he stepped foot on its foundation) carrot salad…look up french carrot raisin salad and you will inhabit a whole new domain of foodie-nesss….
My June selection?
Exactly simplicity at its peak, and a selection that comforted, but didn’t call for much fanfare. I had everything already (except the half and half)…which is a philosophical discovery all on its own.
When you feel tired, stressed, not energetic enough to feel as if you are you, or feeling as if everything you are doing is half-mast and substandard, you discover that you already possess all the ingredients for what you crave…AND…that sometimes, your dish needs a few days to sit, in order to reach the peak of its potential.
4 good sized carrots, diced
3.5 Cups good stocks
Place all in a soup pot and bring to a boil….simmer COVERED, under veggies are tender (around 30 minutes).
.5 teaspoon ginger powder
4 tablespoons fresh lemon juice
1 cup half and half
add the above ingredients, and STIR
Then Blend the mixture up…
AND CHILL FOR AT LEAST A FEW HOURS!
The sweetness of the carrots practically hid the first night, and my heart sank a bit, and I second guessed following the recipe to a “T” and not adding any honey or curry, or garlic, or olive oil…
and THEN! YES! THEN! Day 2…SUPERB! I made some homemade cheddar corn quinoa scones and a salad with dried figs, onions, oranges and romaine and served it up again. I have to say, having a pot that goes from stove to fridge and a little spout super convienent and oh, so, pleasing!
Just goes to show that a little orange patience, pays…
Do you have a favorite food color?