Winter Brights [Opening Night and Citrus]

wintercitrus1citrustart1Hello again! It’s been a month since I last managed to blog (what a funny verb), and I didn’t even have time to notice. Now, February 2014 will forever go undocumented on Kate’s Plate. How devastating. With nine days spent in gloriously sunny Jamaica, and the rest spent desperately trying to stay organized with school, rehearsals for a musical and napping on the sofa in front of the Olympics (I was competing against my dog for a medal in couch surfing), February seemed even shorter than usual. februaryAnd now! We’re in the home stretch of this semester, Jamaica feels like a million years ago, and our musical opened last night (!!). If you’re in Ottawa and you want to have a good laugh, come check out the Orpheus Musical Theatre Society’s production of Monty Python’s Spamalot! We had so much fun with our first audience last night and we can’t wait for more! There are eight more shows running until March 16th.spamalot One thing that hasn’t really changed since I last posted is the season. We’ve still got a bit of winter left (which I am loving, though I know that’s not the popular opinion), but the days are longer and the sun has been shining. It’s been exactly as Dickens put it: “It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.” Perfect. (Thanks, Corinne for reminding me of that one!)wintercitrus2citrustart2 So, things have been a little hectic around here, but happily so. Without sounding too twee (or trying to, at least), within all the running around I’ve been finding a lot of joy and gratitude in stopping to appreciate the little things; these sunny March days and colourful fruit have been at the top of my list of oh-so-lovely things.

I just wanted to say hi after a little impromptu break:) Hope February treated you well! xo

Citrus Tart with Marscapone & Greek Yogurt

For the crust:
I used this recipe from Robins Key and I LOVE it. It’s so quick to make and you can feel healthy eating it (which is important when the musical you’re in involves skimpy costumes!). I highly recommend trying this recipe out!

For the filling:
1 cup Greek yogurt (or regular strained yogurt)
1/2 cup marscapone cheese
2 tsp honey
3-5 oranges and/or grapefruit (I used 2 blood oranges and 2 regular Navel oranges), peeled and sliced into rounds

Using a food processor or an immersion blender, blend the yogurt, marscapone and the honey together until it’s smooth and easily spreadable. Pour the yogurt mixture into your crust and place the citrus on top. Serve immediately or refrigerate until serving and enjoy!

The roasted winter citrus was inspired by this recipe — I’d recommend eating them warm, either straight out of the oven, with meat, or in a salad. Isn’t it fun to eat such pretty food (especially when it hardly takes any work!)?


  1. Kate,

    I was at Centrepointe Theatre last night. The show was fabulous. I got so excited when I was reading the program and realized that you were in it (although I have to admit I couldn’t pick out which person you were on stage). In any case it was a fabulous evening and I haven’t laughed so much in a long long time.

    For a group of local performers, the cast was extraordinary.

    You are a very talented young woman in many ways.


    P.S. One of the photos you posted from Octoberfest in Vankleek Hill last October was of my partner and his son in law (photo from the back of two men in lederhosen)

    • Hi Marilyn,

      Wow! What a small world.
      Thank you so much for your kind comment! I was the chorus girl in a blue wig (and the tallest one, haha). I’m so glad you enjoyed the show, I’ll pass on your message to the rest of the cast (we were thrilled to have such a fun audience for opening night!).

      And what a coincidence with regards to the Oktoberfest picture! I hope they’re ok with their backs appearing on the internet…I just really enjoyed their lederhosen!

      Thanks again, so wonderful to hear from you:)

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