Sisters. Where one goes, so does the other. It has been a joy to watch our new dog find her way around our home. She does this by shadowing her sister. From the moment they leap out of bed every morning to the moment they’re taking their evening nap, they’re never more than ten feet apart. In tandem, they trade toys, bark at the chickens and steal treats.
At the park this weekend, an incredible thing happened. The new dog fetched a ball. Then she did it again, and again, and again. This is a big deal, you see, because we were told from the get-go that this was not a fetch dog. She may be a beautiful, steadfast companion… but could she fetch a ball? Absolutely not…
…But absolutely yes. By shadowing her fetch-master sister, she managed to pick it up. And I was so proud of her because she proved to me that one could learn new tricks, just by observing others.
Back in the kitchen, I pondered my next culinary move. Staring at my counter bowl of tangerines, I recalled that a friend had once brought me a bowl of oranges and pomegranate seeds marinated in orange blossom water, and it was, quite simply, the most elegant, fragrant way I had ever had oranges. Who knew that three ingredients could make such an impact? Shortly after that evening, I even purchased a bottle of orange blossom water (less than $4 for a 10 oz. bottle from the local Whole Foods) to make my own bowl, but sadly, the bottle was thrown into the pantry and immediately forgotten about.
Then I had a thought; I’ll bet this orange-blossom-water-thing might be nice with my bowl of tangerines. After all, I had been eating them straight out of the peel all season; and while good, that was nowhere nearly as elegant.
Serendipitous as it was, I also had a pomegranate on the counter. Enter leftover pea sprouts from another meal, and I was in business.
Sometimes, it’s better to follow others; we might just learn a thing or two.
Sliced tangerines, marinated in orange blossom water and spread out Carpaccio-style with pomegranate seeds. Finished with pea sprouts. Since we have a tangerine tree, it’s easy to make a large batch to serve a crowd. No tree? Simply halve or quarter the recipe. Better yet, plan for two tangerines per person, slice and arrange on a plate, sprinkle on some pomegranate seeds, add a splash of orange blossom water, sprinkle with salt and serve immediately.
- • 24 tangerines
- • 1 pomegranate
- • 2 cup orange blossom water
- • ¼ cup fresh pea sprouts
- • Fine sea salt
- Minute 1: Thinly slice tangerines to make rounds, gently place into large bowl.
- Minute 5: Crack open a pomegranate. Add seeds to bowl.
- Minute 10: Pour blossom water into bowl.
- Optional: Chill for up to 1 hour.
- Minute 11: Divide mixture onto chilled salad plates; top with pea sprouts.
- Minute 15: Sprinkle each plate with a little bit of fine sea salt; serve immediately.
Source: Rustic Garden Bistro