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Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
In the wintertime, in the snow country, citrus fruit was so rare, and if you got one, it was better than ambrosia.
I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.
There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
Since the nineteen-fifties, rural Florida has marketed itself to Northerners and Midwesterners as an unexplored paradise of citrus and mermaids.
Scent is very important. Strong fragrances suit some men, while citrus types suit others. I like my men to smell fresh and woody, but also like a man.
The strength that I have comes from irrigating the citrus plantation, ploughing in the vineyard, guarding the melon fields at night. I believe that's what gave me the strength.
I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.
