23 January 2013

... And we're back!


Well hello there, friend. Haven't seen you in a while! But I just love those friendships that you can just pick up after a long hiatus, so even if we don't really know each other, let's choose to be those type of friends and settle back in. Sound good?

So being the type of friends that we are, I'm not going to acknowledge that YES, I haven't blogged since June 2, 2012, and YES, I totally never picked up "simply" after my summer holiday, but we're not those type of friends, remember? So we'll just leave it at that.

What I DO want to talk about is the great time Mr. D and I had in America this Christmas, full of good friends, family, and surprises (like finding your wedding cake in the freezer 2.5 years after your wedding.) Oops! And no, the cake wasn't really worth eating after we cut it. (Surprised?)

And I DO want to share a fun and easy citrus salad recipe that my dear friend Amy served at her fabulous birthday party this year. We had it for Christmas brunch and it was equally delicious! Enjoy! xo


Winter Citrus Salad with Poached Cranberries
Inspired by my beautiful friend Amy
Adapted slightly from Martha Stewart

Ingredients
3 pounds mixed citrus (oranges, pink grapefruit, yummy Italian blood oranges, etc) peeled, pith removed

1 star anise pod or cinnamon stick

1/2 cup frozen cranberries

1/2 cup water

1/8-1/4 cup sugar (depending on the sweetness your fruit)

Directions:
1. Boil the sugar, cinnamon (or anise), cranberries, and water. Once it boils lower the heat and let simmer until sugar dissolves. Remove from heat and bring to room temp.

2. Peal the citrus and remove the pith. Slice to show all the segments (see photo) and pour the mixture over the top. Refrigerate until chilled.

Note: This will store overnight in the fridge!

1 comment:

  1. Soooo happy to see you back! I've missed you int he blog world! :)

    ReplyDelete