Thursday, 12 February 2009
I never have made a sauce of blood orange juice before; I have eaten it maybe once, in a restaurant long ago.
I’m not sure why, on a night seven will be sitting down at the table (guests! company! and 82nd birthday celebration—not mine!), I decide to give it a try—maybe because I saw the oranges glowing quietly among the other citrus at the store, almost beckoning me with their rich, almost coppery colored skins?