It’s been observed that these posts read like love letters, and I suppose they are.

I don’t write as often as I used to. There’s a mood to achieve–quiet, still, sad–and these days are unforgiving of moods, unforgiving of all but hard work and frantic play. But these can so weary the soul and I hope I’m forgiven for fleeing from them from time to time, for holing up in my tiny home and laying in bed and looking out at branches, out at nothing at all, and feeling for that quiet again. I have been at it for a day and it’s nearly here. This is who I am. I’m beginning to remember.

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Blood, Navel, Red Wine, Honey, Allspice

Confession time.

I don’t want any dessert. Thank you, but no. I have just never been a fan of sweets. My father used to joke, “Angela, you can’t have your broccoli until you’ve finished your chocolate.”

I’ll pass on the marshmallows, the cookies, the cakes, and yes, the chocolate. That souffle I made last week? More of a crowd-pleaser than a personal indulgence.

But here is a dessert I will never pass on. Orange segments in red wine is sweet but never saccharine. It has a deep, seductive, earthy flavor similar to German gluvine. Equal parts syrupy, tart, and bitter, this simple dessert is the perfect note on which to end a sophisticated meal.

– Angela M.

Blood and Navel Oranges with Red Wine, Honey and Allspice


– 2 large navel oranges
– 2 blood oranges
– 2 tbsp clover honey
– 2 cups cheap red wine
– 1 tsp allspice

Supreme (segment) 2 navel oranges and 2 blood oranges into a large bowl, making sure to remove all the bitter pith. Squeeze the remaining pulp to release the juices. Divide the orange segments between 4 stemless wine glasses. Drizzle each with 1/2 tbsp of clover honey. Pour 1/2 cup red wine over oranges. Sprinkle with 1/4 tsp ground allspice.