Spring is coming. We didn't have much of a winter, to be honest. It's in the 60s today and we've had the windows wide open since this morning. Fresh air is a stale, tiny apartment's worse enemy (and my best friend). Then we got the cleaning bug and have been scrubbing, dusting, organizing, vacuuming, and de-griming all day.
Anyway...
We've been eating a lot of citrus, thanks to Trader Joe's. Also, Mr. Cheap told me that he does like having a pseudonym, but would prefer to be called the Vinyl King. I'm mulling it over. TVK? TVK it is.
He has a small obsession with blood oranges. Unfortunately, Trader Joe's only carries them January through March (at the latest), and the last batch came in a week ago. When they're around, though, we like to eat them plain and use them in beverages...
Mix together 1/2 lemon-limey fizzy drink of your choice (Orangina would be wonderful, too), 1/2 white or pink wine of your choice, one blood orange quartered, squeezed, and thrown in the jar. Lots of ice, mix, and enjoy with a straw. It's sort of a lazy person's blood orange sangria.
We've also been eating minneolas, which are a sort of tangelo, or tangerine and grapefruit hybrid. They're really tart and amazing.
Also, TVK surprised me by ordering me a big tin of my favorite lip balms. What a guy!
Minted Rose, Strawberry, and the original Rosebud Salve
We're thinking about venturing into cooking various Asian cuisines at home come April/May, and I'm really looking forward to that! Does anyone have recommendations for basic pantry/kitchen necessities for Asian flavors in cooking? I'm thinking hoisin sauce, rice wine, sesame oil...
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