A quiet moment in the woods
Have an “Intermezzo”….at the table or in life….both are moments of relaxation and rejuvenation, moments and times to take a deep breath…and let your taste buds or your mind and body just…. be….
Sometimes I like to take a day off from my daily chores and responsibilities. I need to forget cooking, doing dishes, making beds, taking care of laundry, writing my blog stories, teaching cooking classes, going to the grocery, calling friends, turning on the TV or turning on the computer….Sometimes I just need to exist on my own and by myself….
However, if I do not have time for a whole day to take my “Intermezzo” I like to enjoy the…
fragrance of a rose for a few moments,
or… have a piece of chocolate,
letting it melt in my mouth feeling the taste buds doing a dance of joy and lifting my spirit,
or, simply have a….cup of tea.
Letting the warmth permeate my body to allow it to rest for a few moments.
At this time of the year it is exceptionally busy in Maja’s Kitchen, since I am preparing for the gingerbread time with children for the holidays therefore, I find myself dreaming of that special day when all will be over and life will be quiet again….. Or will it?
As I was browsing though my many photographs I came to a file of pictures of a dinner we had this past year. A spoon heaved with a Grapefruit Sorbet as an “Intermezzo” brought all these thoughts about….
For your enjoyment and preparing for the holiday dinners you might like to make this delightful and refreshing sorbet and have it frozen ready to go when you entertain…or just want a cold mouthful of a special treat.
Grapefruit Sorbet as an…
1 ½ cups water
½ cup sugar
2 cups grapefruit juice and pulp
Combine water and sugar and boil at high heat for 15 to 20 minutes until sugar becomes a syrup.
Add the 2 cups of juice and pulp and cook for another minute.
Cool it to room temperature and pour it into a blender and puree the mixture.
It needs to cool over night in the refrigerator before freezing it.
Next day pour the mixture into an ice cream maker, and let it freeze to become a sorbet.
Or, use the old fashioned method of freezing the mixture in a pan and scraping the
Crystals with a fork a couple of times and make a “granite” instead of a “sorbet.”
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