Sugar & Spice Baked Grapefruit 

I’ve been trying to keep up with a daily journal entry of something positive that happened to me that day or something I was grateful for.

Turns out, everyday I am grateful for food; whether it be a bite of Aunty Cindy’s shrimp and tortellini in pesto bechamel sauce at The Stage when she came up to visit, or the Ramuntos garlic knot I had watching the NFL playoff’s on Sunday: I can guarantee it is written down. There is the occasional record of appreciation for a person; a conversation, a feeling, or an occurrence of more simplicity, like the warmth of almond milk boiling for oatmeal in the morning…oh wait, there I go with food again.

The act of doing this; settling into bed and grabbing my notebook, forces me to reflect on what happened that day. (Besides the food I ate), the actions I made, things I said or heard and saw. It’s helpful in a way to cross the t’s and dot the i’s before falling asleep; a mental closing of the curtains. Especially lately, when there is so much going on and to figure out. I don’t think I’ve ever stepped into the New Year with no plans ahead or idea in my mind of what would happen. I literally have no clue what I’m doing or what is happening. Well, really the only set in stone things include a wedding in April and splitting a CSA share with Shay.

On January 12, I wrote “Frozen Pb cups.” That morning, my best friend’s Pa passed away. To my family, he was also a Pa. Our summers spent in Westport every year since age 10 are sprinkled with his presence. As the owner of the cottages we stayed in, with Becky’s family right up the dirt path, he would rake the beach and take out the trash, go out and pick up iced teas for my mom and Wendy when they cleaned the cottages, take us out for ice cream at Friendly’s and laugh over card games in The Shack (what we call the house my friend stays in). Pa and Grambeach always had candy in the freezer, I thought it was strange until the refreshing chill of a peanutbutter cup hit my mouth one sweltering day. It was to prevent them from melting, I assume, but Becky and I would run over to their house after climbing the tree we named Ava (a mix of my favorite name Vada and her favorite name Avery) and go straight for the freezer to eat cold candy and sit with Pa and Grambeach and talk about activities for the day, which for Becky and I most likely included setting up a friendship bracelet selling stand, trying to feed birds or squirrels, jumping off the dock during high tide and watching the Golden Girls while eating chocolate covered raisins.

Anyways, I would feel wrong in not honoring him in some small way in a place where I find myself always getting so personal. How blessed I am to have been exposed to a grandfather whose love was so palpable.

A few days earlier, January 3: “Nutty caramel latte and cherry cordial lipstick.” On this bleak winter Sunday, I drove to Nashua to meet up with Rielly at her dads house. I was wearing a lipstick called Cherry Cordial (thank you Alexandra_Anele) and we got a lattes at Riverwalk Cafe & Music Bar downtown. Mind you, it was a $10 purchase for two coffees, maybe because we got almond milk? I don’t know why we were feeling so fancy, but nonetheless, it’s a very satisfying feeling to be able to meet up with your best girlfriend impromptu and have conversation.

A small anecdote, but sometimes it’s the little things that can paint a memory with such depth, even if it’s a mini peanutbutter cup; scribbled quickly in a notebook to reflect on later.

You’ll need:

  • 1 grapefruit, halved and segmented
  • 1/4 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp white sugar
  • 1/2 tsp brown sugar

Turn the oven to Broil. Place the grapefruit halves flesh side up on a baking sheet. Mix together the ginger, cinnamon, brown and white sugar  and spread on top of the grapefruit.

Broil for about 3 minutes.

Dive into sweet indulgence!

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