I may have created a monster.
We had a couple of leftover oranges from making the glazed short ribs and some cranberry-orange muffins, so after nap I made Iris some fresh squeezed OJ. As I juiced the oranges, Iris kept saying, “Fresh…squeezed…OJ,” sound pretty much exactly like Ren Hoek saying “Forty-seven MILLION dollars?”
Iris has had OJ from concentrate plenty of times, so there’s something very reassuring about her having an intuitive sense that fresh OJ is better, even if it means there will be a lot of juicing in my future. Or maybe she just enjoys watching me work.
Today when I went back to the store for more oranges, I noticed that my local QFC sells Seville oranges, which I’m always reading about but have never actually seen before. So I bought a few, and we’ll see what I can come up with.
What did you do with the Seville oranges? On 22 Jan 2003, Nigella Lawson’s NYT column had recipes for them, including a “cold cure soup”. I made it with regular oranges and lime, but I wonder what it would be like with The Real Thing.
Well, first I googled for seville orange recipes and determined that, within a small margin of error, 100% of seville oranges are made into marmalade. Then I let them sit around in the fridge for a few days. Then last night I ate one, and it was really delicious. I’ll look up the soup.
Reader ctate just suggested to me that I use the Seville OJ in carnitas. Why didn’t I think of this back when they still had Sevilles at QFC?