happy winter citrus

I've decided that you can’t possibly be in a bad mood around citrus. End of story. It’s too uplifting: the hyper-saturated rinds and that bracing smell plume of zest.

If you need some inspiration, or want to know what the hell to do with funky new hybrids like mandarinquats, give this segment a listen by my pal Rachael at The California Report. I’ll be trying both the pot roast and the spicy crab recipes.

For me, the easiest of all is the quick citrus-ade I make in a Mason jar. Squeeze a couple lemons or limes into a jar, add sugar to taste, and fill with water. Screw on lid and shake to dissolve the sugar. Perfect straight-up, or as a base for tart winter cocktails.

Pucker up.