Hello 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. And 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. 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!) 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
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!)?