Holiday weekends always result in us pulling out the old family recipes. But this one, slightly adapted, hardly needs a recipe. It’s easy to make and delicious. If you want some protein, eat it along with a handful of nuts. Great for breakfast, or as a side with lunch, or dessert. Grammy Gladys would never have used the blood oranges, and sometimes added a spoonful of sugar, but truly, you don’t need it.
Use one orange, one grapefruit, and one blood orange per person.
Cut off the peel – use for something else if you like, or compost.
Cut the fruit into bite-sized pieces, removing white pith. You’ll probably need to dump some juice from the cutting board into the bowl during this process. No one said family recipes weren’t messy.
Stir in, at most, a tablespoon (15ml) of sugar or maple syrup, depending on how sweet you like your citrus.
We ate ours with some peanuts – a slice of almond butter or peanut butter toast is lovely as well.
Storm of the year! Here we are, having been tested by snow, ice and wind. Fortunately so far all is intact, we have heat and light, and we have managed to clear a path to the road.
What made us leave our walk-to-the-subway-and-avoid-the-elements existence? Who knows. But the call of this land is strong and the battle of the wind and water seems to actually strengthen our pioneer spirit. What we do know, is that the pioneers knew sustenance when they saw it. Our Grammy was a comfort food expert, and she always made us feel better by serving this: onion gravy pork chops with mashed potatoes and veg (any veg!)
Travel safely wherever you are, and honour your grandmothers. They’re worth it. And while you’re at it, learn to cook the favourite thing they make. Someday you’ll need it.
When we were kids, my grandmother used to make this simple salad in the wintertime – usually for breakfast, but sometimes as a surprise for lunch. It consists of peeled and cubed oranges and pink grapefruit, with a small sprinkling of sugar a teaspoon, maybe a tablespoon if you are making enough for the whole family. I’m sure it can be made without the sugar, but somehow it helps the juice along.
These days we still have it for breakfast, usually with a slice of peanut butter toast, or occasionally a yogurt. And when we have it, we remember her, and smile.
Nearly an hour on the rowing machine and a long day’s work ahead calls for some serious energy. My grandmother used to start us off on cold winter days with a bowl of oatmeal, and she was right. But we don’t need instant oats or the long, slow cooking of her day. Large flake, old fashioned (or steel-cut) oats will cook nicely in the microwave in under 10 minutes.
We dressed ours up with some extra protein (walnuts), dried cranberries and cinnamon, and topped it with half a banana. And we’re off to race through another day!