Blood orange marmalade

It is always interesting to learn new specifics about ingredients: the ways they behave in heat, cold, over time, and so forth. In searching for an orange marmalade that was without much of the bitterness I associate with many marmalades, I came across a recipe on Food in Jars, a great blog about canning and preserving. It's for a Blood Orange marmalade and requires that you thinly slice the oranges and soak overnight in the fridge in a bowl of water. Apparently this breaks down the pith and tenderizes the fruit, lessening the bitter factor all the while. Doesn't this look beautiful? I find the rich -almost vulgar- variegated coloration of the blood oranges to be totally compelling. Their flesh is like a sunset that you just can't believe; only nature can produce such spectacular occurrences. I used 4 blood oranges and 1 Cara Cara because it's such a pretty pink. I'm also thinking of adding a bit of candied ginger during cooking tomorrow.

Bread is out, cooling and so pretty

Yes? Hope it tastes as good as it looks!

Lemon ricotta arugula spaghetti, more bread

The bread recipe makes enough dough for two loaves, so in the second one I added cloves of roasted garlic. YUM! Do y'all want the bread recipe? It's easy, and I will share. Thank you Cynthia. For dinner, we enjoyed this pasta. I love real, fresh arugula. Its pepperiness is fantastic and with fresh ricotta and loads of lemon? Solid. T really (!) liked this dish, I liked it- not raving here but I am pretty freaking tired so who knows. Anyway, yum, yum, and more tomorrow.