filling the empty nest with food
Now that the holidays are well past and my children have flown the coop again, empty nesting has set in once more and I’m getting back in the groove of having no children at home. (Although, yes, I still miss you!) And I’m realizing why so many food blogs are written by younger women with small children at home. They certainly can’t have more free time than I do, but they have so many more opportunities and need for cooking and baking.
I have very few these day and I now understand why my grandmother used to eat some of her meals standing up at the kitchen sink. For which she was always reprimanded whenever she got caught.
But, why not? After all those years and decades of cooking dinners, setting tables, clearing tables, washing dishes, putting away leftovers, scrubbing off the stove top, and sweeping the kitchen floor, I can see the attraction of, say, eating an orange over the kitchen sink: the peel can go right down the garbage disposal, the drips of juice into the sink, a trickle of water from the faucet rinses away the stickiness from fingers and chin, and no plate to wash. Just the pleasure of a ripe, sloppy-juicy orange. It’s a liberating pleasure for those of us with scores of nightly dining-room-table family dinners of place settings and cloth napkins behind us.
This recipe for Moroccan Oranges is almost as simple and delicious, yet with a bit more class. In a pinch, you can skip the slicing, ditch the plate and still enjoy a mouth-watering dessert eaten at the sink. I won’t scold you!
Moroccan Orange Dessert (from simplyrecipes.com)
Slice the top and bottom off each orange. Slice off the rind and all the pith and then cut the orange into 1/4 inch rounds. Sprinkle a little orange flower water in the bottom of a wide-bottomed glass or plastic container and lay the orange slices on top. If you need to do more than one layer of oranges to get them all in the container, sprinkle more orange flower water over each orange layer as you go. Add any remaining orange flower water, cover the container and set aside at room temperature for 1 hour.
To serve, take the oranges out of the container and arrange on a plate. Add a little of the liquid from the container. Just as you serve, sprinkle some powdered sugar and cinnamon over the oranges.