Even though the weather is NOT cooperating (as in, we’re having fall followed by spring) I am still trying to enjoy all the goodness that winter has to offer.
Cozy handknits, warm fires, hot tea…….citrus fruits.
Yup, citrus fruits are in season now, and we have plenty of my favorites: clementines and Meyer lemons. I’ve never actually been able to find Meyer lemons locally before, so I was surprised to find them at (of all places) our local WalMart. (I know….I am not a WalMart fan. But…..when they carry Concord grapes and Meyer lemons, how can you resist?)
Last week I made a lovely Shaker Lemon Pie, and we’ve been snacking steadily on clementines, but as of this morning I still had plenty of both.
Neither one was particularly difficult to make, and the results were outstanding. Seriously.
Paul declared the chicken “The best orange chicken I’ve ever had”. That’s saying something, because we are quite fond of Chinese food and we’ve tried quite a lot of it. It was fresh, bold and bright, with a strong orange flavor. If you like orange chicken, you HAVE to try this recipe. The only change I made was when frying the chicken, I simply coated the raw chicken pieces in cornstarch (I didn’t use the egg or flours at all). This was due to simple laziness. The sauce I made no changes to.
We followed the chicken with the Meyer Lemon pudding served on a slice of pound cake (which Paul picked up from the grocery – I didn’t feel like baking any).
After all of this it is a very good thing that I have been following a workout routine for the last week. SO MANY CALORIES!!!