Apologies for going dark here recently, but I promise it has been for a good reason. I’m currently writing from Valledolmo, a small village in central Sicily, about an hour and a half away from Palermo, where I arrived a little over three weeks ago to attend Cook the Farm, a 9-week culinary and horticulture program at the Anna Tasca Lanza cooking school. These past few weeks I’ve been busy settling in, cooking, gardening, eating, and learning all about this wonderfully-crazy island and its culture. Though I took a bit of an (unintentional) break from blogging, I have lots of good things coming your way. In the weeks before I left, I was in my kitchen near-round-the-clock testing, tasting, and photographing recipes to share while I’m gone, and will also be updating my Instagram with my adventures.
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oranges
Blood Orange Aperol Granita
With it’s sunny red-orange hue and gently-bittersweet flavor, Aperol might seem an amaro best suited for taking the edge off blazing-hot summer afternoons. (There’s certainly some truth to that thought; when it comes to day drinking, it’s hard to top a fizzy Aperol Spritz.) But I’d argue it’s equally appropriate during these dreary winter months.
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