I got a little “out-of-breath” yesterday. Focusing on the tasks at hand, I almost didn’t take time to enjoy what I was doing.
As some of us gear up for the “busy-ness” of food prep; Look up, look around, smile at whoever else may wander in and out of the kitchen and enjoy.
Yesterday I prepped a pan of regular dressing, cornbread dressing, made the fresh cranberry sauce, made the compound butter for the chive biscuits, went back to the grocery store for a few details I missed, and found a pomegranate. I know, random huh?
I brought the Pomegranate home because my youngest had wanted to try one. We took the time out to figure out how to get the seeds out of the maze. It was so incredibly juicy that the “hitting” technique just got us a face full of red juice. At one point we were laughing so hard, my son decided to be silly and lick the juice off the cutting board.
It was worth the extra clean up. It was worth interrupting the cornbread dressing to take a minute or two with my 19 year old that still wants to spend time with me.
If you like fresh cranberry sauce, I made some yummy stuff yesterday. It was so easy, and ended up so pretty.
Juice of 1 orange
1 12 oz bag of fresh cranberries
1 cup water
1 cup sugar
Dash of cinnamon
Pinch of salt
Bring the water and sugar to a simmer, dissolving the sugar.
Add the cranberries, and orange juice bring to a boil until the cranberries burst.
Reduce the berries to a simmer, add the cinnamon and salt.
Simmer till it reduces by half, and is a lovely thick consistency.