Add a touch of sunshine to winter desserts with Triple Citrus Cake featuring meyer lemons, blood oranges and grapefruits.
It’s been almost one week since wrist surgery day and the only thing I really have to say about my recovery time is that I don’t like life as a righty.
It feels weird, it feels like I have to learn how to do things all over again and despite thinking that I was “partially ambidextrous” from my years of playing piano and percussion – clearly I am not. I won’t even get into the mess I make trying to feed myself with a hand weaker than the one that’s been operated on.
Anyone have some good hand strengthening exercises? I jest but maybe only so slightly.
Only I few more days until the bandages come off, I only wish they were still spent down in Florida where I was convalescing for the first part of my recovery.
January for me is the perfect Florida weather, a cool breeze and temperatures that don’t go higher than 80. Everyone else complains about it freezing and is wearing layers but I’m happy in my tank and jeans.
Plus it’s citrus season and what better place to indulge than where it’s grown right?
Except I didn’t.
What’s wrong with me? Oh right, one hand. Can’t exactly peel an orange with one hand. It’s even a bit of a mess with help.
My love of winter citrus has no limits though. As soon as the first clementines are spotted in the store a box is in my fridge. First sight of blood oranges? Watch out because it looks like a crime scene swept through my house with all that gorgeous blood red juice. Meyer lemons add a touch of sweetness in place of traditional lemons and I love a big ‘ol grapefruit to start the day.
However the best place for all this? In a cake and what better way than to just combine it all for one giant citrus party? I found myself sneaking pieces of it for breakfast and then a giant slice after dinner. Top with a little citrus whipped cream or on it’s own and any citrus lover will be happy.