Nary a food item isn't improved by a squeeze of citrus - meats, salads and vegies. I do admit that the zest of lemon and lime is a delightful addition to any meal. However, this spring I'd like to expand my repertoire and include the zest of mandarin, oranges and grapefruit to my meals. I do think I could even enjoy chicken breast if it were spiced up with grapefruit juice and zest with some sparkly white wine reduced to a jus, served with an olive and tomato salsa and with some chunks of feta cheese on the side.
Fashion wise I'm having an orange moment. My nails are a fabulous shade of tangelo, which is the perfect contrast for the green pedicure that's still hanging on weeks later (but only if I squint at it through my lashes, it's probably time for a re-do). I'm also waiting for the weather to heat up a touch more so I can bring out my tangerine dress - worn with a teeny green cardi. I think all I need now are some bright yellow plastic beads - which I bet I can find at my fave op-shop on Darby Street... A visit might be in order.