What Do You Want?

Every now and then I find myself asking if this is really my life? Making gelato when it is freezing outside!?!?! Then I pinch myself, look at my family and smile. Even when my dumb dogs are in sight. Don't send me hate mail. If you had any clue how dumb (and sweet) they are, you would not blame me for hating on them on occasion.

Last year I was speaking to one of my Amish farmers (on a cell phone - ahem.) He mentioned that it was the beginning of the 7 Weeks of Want. How intoxicating! Seven Weeks of Want? Yes, the seven weeks when everything stops growing and nothing new will arrive or be harvested. How incredibly beautiful. We have entered the Wanting.... That is what is wrong with me. People still eat gelato when it is cold outside and my dogs are always this dumb. I have just entered the Want.

What do you want? The Fall starts beautifully with pears, apples, and squash. The Winter sashays in with black walnuts, chestnuts, persimmons, blood oranges and exquisite citrus. No want. I am satisfied.

We have entered Want. What do you want? What do you crave? What do you need? I don't need strawberries...not yet. I don't want honeysuckle...not yet.

What do you Want? Two cute dogs, maybe?

Blood Orange Juice: A Love Story

Blood Orange Juice from Capogiro Gelato on Vimeo.

BBBLLLOOOOOOODDDDD OOORRANNNNGGEEEESSSUUHHH!!

Yes, I just screamed that. Why!?!! WHY!!! Because I need y'all to stop emailing me about seeing blood oranges at the grocery store or having a lovely snappy blood orange martini at the bar. I am also talking to you, baristi! I know you want your fix. Need your fix. Do y'all realize that the blood orange juice in your cocktail probably came from a box?!?! GRRROOOSSSSS! Blech. Okay. Breathe. I am much calmer now. My apologies for spitting.

We have a silly rule at Capo: we will serve no fruit (blood oranges, in this case) until it is time. We had a case before the holidays that tasted like, well, like lighter fluid. No joke. Lighter fluid. What was up with that? How is that possible? We just won't do it. So sorry. But today is a glorious day! Thomas has found delicious blood oranges at the docks. The flesh is not the darkest, but give it time, my friends.

I know, I know. I lectured y'all about eating seasonally with my truffle brag and then I yell at you for being excited about a colossally delicious fruit. I am not good, but I have good intentions. Lyle Lovette said that. He's a genius.

Bloods will be in the cafes in the next two days. Send me the love.....sorry for yelling. I am excited too.

P.S. I love the Capogirians. Hounding me for blood....so cute.

UPDATE: Lorenzo's brother solved the mystery of the lighter fluid oranges. Alessandro says, "Quelle troppo acerbe (di solito si raccolgono un po' indieto di maturazione) si sverdiscono con etilene, poi si trattano con cere per renderle piu' brillanti e resistenti alle manipolazioni."

OF COURSE! They (meaning mass market farmers) harvest oranges a bit early so they can travel; if then they are too green, they turn them orange by rubbing them with ethylene..
Then the oranges are waxed to be more resistant..