When Life Gives You Lemons (and Oranges)....

Just kidding (although I do like lemon cake!) Living in the Pacific Northwest is like getting a bowl of cherries not a sack of lemons and has been one of the best things that ever happened to me for many reasons:

1. I've developed a love of nature like I've never had and seeing Mt. Hood and Mt. St. Helens still puts a smile on my face (how did I get so lucky to have these two beauties in my back yard?)
2. I can drink hot coffee all day long without feeling guilty
3. I am who I am because nobody cares when you live around Portland
4. I drive a Subaru because I need one, not just because I want one
5. I get to wear long sleeves 360 days a year or more (I do love cardigans!)
6. I eat oranges because they are delicious.......and available!

What you say? The girl from Florida eats oranges? Well, yes, I do, as I'm sure it comes as no surprise! In fact, I eat more citrus here than I ever did living in Temple Terrace (of all places!), Tallahassee, Jacksonville, or Miami. I love when January rolls around and the grocery store is full of grapefruit, Blood oranges, Satsumas, tangerines, Navels, and Meyer lemons. I put them in vases, eat them out of my hand, in salads, for desert, with my breakfast, and after dinner. Citrus is my warm and sunny when it's gray and cold outside. Living in Florida for 27 years provided plenty of opportunities to eat citrus, but very few opportunities to appreciate it, savor it, and enjoy it mainly because it was always available.

It was frosty this morning!

So, when it's cold in the Pacific Northwest (much like it was this morning) I take advantage of the citrus season by creating centerpieces, experimenting with different salads, and making luscious lemon cake! I recently stumbled upon a beautiful cookbook at the library titled Southern Living Heirloom Recipe Cookbook.  Although it's still up for debate if Florida is actually southern, I love the Southern Living magazine so I grabbed this book immediately!

Southern Living Heirloom Recipe Cookbook

I've made one recipe so far with delicious results. I had the afternoon off and decided to make the Lemon Tea Bread which was wonderfully light with a crisp edge, soft crumb and a hint of lemon flavor. We loved it! 

Lemon Tea Bread 

(adapted from Southern Living Heirloom Recipe Cookbook)

1/2 c. butter softened

1 c. granulated sugar

2 large eggs

1 1/2 cup all-purpose flour

1 t. baking powder

1/2 t. salt

1/2 c. milk

1 1/2 T. lemon zest

1. Preheat oven to 350 degrees. Grease a loaf pan and set aside. Beat the softened butter until creamy and gradually add 1 c. of sugar. When it's light and fluffy, add the eggs, one at a time, beating until just blended. 

2. Stir flour, baking powder, and salt; add to butter alternately with the milk, beating until blended, beginning and ending with the flour mixture. Stir in 1 1/2 T. lemon zest. 

3. Bake at 350 degrees for 1 hour. Let cool in pan for 10 minutes and transfer to a cooling rack.

Enjoy....Hopefully, this recipe will make your winter days a little brighter!