It has been a less than exciting few weeks for me though thanks legally prescribed narcotics I have little memory of the time that has elapsed. There has been a bright spot for me during this hiccup with my physical prowess – it is citrus season! And, not a single frost in Florida or unexpected torrent in California has caused the US crop from going a foul. Ruby grapefruits, tangerines and the Minneola have been greedily consumed during this very period for me, and the platter of Clementines made for work with their ease-to-peel coquettishness. How fortune for me that their calorie punch is right in line with a life that has been teetering between sloth-like and downright inactive with about 60 calories per.
As we look out the window in lands where the trees go bare, and everyone is buried deep in quilted down and tie-up with woolen ribbon it is a visual respite to the grayness with burst of orange, yellow and lime green. I may have spent the holiday season in the twilight zone, but I have come down totally c’ed up.
3 clementines – peeled and separated into segments
1/2 pound jicama - peeled and cut into 1/2-inch pieces
1 jalapeno – seeds discarded, and minced
1 Hot-house cucumber - cut into 1/2-inch pieces
1 small red onion – minced
4 scallions – washed; root trimmed and minced
2 teaspoon fresh thyme leaves – chopped
1 tablespoon chopped chives
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive
1 tablespoon champagne vinegar
Toss all the ingredients together, and let sit in the refrigerator for at least an hour before serving.