Life, style & food in the District
I am not going to lie. I feel like shit.
Tonight will be my fifth overnight shift in a row in the newsroom, which would not be a problem if my body let me sleep past 11 a.m. But it doesn’t, so I am completely defeated by exhaustion, gray January skies and this damn rent check that I still haven’t dropped off because I just keep forgetting. Plus, I am pretty sure I am still hungover from not even drinking much on New Year’s Eve – Oh the joys of getting old.
Thankfully, Mother Nature is here to provide a much-needed pick-me-up.
Isn’t it ironic, in a lovely sort-of-way, that the vitamin that helps to ward-off colds and boost your immune system is in season during cold and flu season? Oh, I am so grateful that it is citrus season.
Grapefruits, oranges, tangerines, clementines – they all just taste like one big immune system boost… basically, because they are. That is why this time of year, I look for any way to incorporate citrus into my diet.
This simple citrus salad is just that – super simple and made of citrus. The warm, sweet “dressing” complements the cold tang of the fruit, and the rosemary gives the salad an earthy taste.
Here are the basic steps to creating this salad – which can be enjoyed for breakfast, lunch or even dessert:
Here’s to health, sleep and citrus season!