Tag Archives: grapefruit

Morning Melange

As I was getting dressed and forgetting to make my bed this morning, I listened to Fr. Michael Gillis of Praying in the Rain blog, on his podcast of the same name, an episode in which he “deconstructs the notion that choice translates into freedom.” I really liked him, and the message. His recent blog post about fleeing to the desert (a little bit), is really helpful, too. How can we flee to the desert when many of us aren’t leaving our houses? It’s a provoking meditation, in the best way.

Before sunrise, I had trekked downstairs in my slippers to check on the greenhouse heater that I finally installed last week. The thermostat was set so that it should have come on, going by my phone, where I read that the outdoor temperature was 32 degrees. Yes! Success!

Last night I had defrosted a container of the tiny snow peas I toiled over preserving last spring. They were incredibly labor intensive at every stage, and I vowed never to buy from that seed company again, and only to use seeds that were likely to produce large pea pods.

But this morning the peas I’d saved were a welcome addition to the pan to which I added eggs, and this seasoning mix from Trader Joe’s that I seem to be sprinkling on everything lately.

I ate a giant pink grapefruit, too, which made me think about my childhood when I didn’t like that fruit, and about the funny name of it, which was easy to learn in Turkish because they call it greypfrut. Who named it first? I couldn’t remember, so I looked it up in this wonderful book that was my grandfather’s. He was a citrus farmer, too, and when he was visiting our family, there was no chance of any child getting out of eating grapefruit for breakfast. We were allowed to put honey on it, but in my case that didn’t help much.

That book, The World in Your Garden, is the source of the pretty picture at top. It says that the name originated in Jamaica!

Grapefruit is one thing I wouldn’t try to eat while sitting at the computer, so I watched the birds. All the larger species were visiting, doves, and the blue jay, and even the flickers. I’m pretty sure I saw the Cooper’s Hawk, too, spying out his breakfast.

I’ve been trying to find the right food to scatter on the patio for the doves and other ground-feeders. So many blends I have tried in the past have some ingredients that are ignored, and go to waste. My latest offering is something designed for pigeons, and many of the birds have been eating most of that mix. There are still some split peas, they look like, that go untouched so far. When this bag is gone, I will just buy some plain millet; that’s what I have been looking for for a year, but haven’t found it yet.

I’m leaving soon to drive to the beach — again! I have been doing it a lot, and plan to start a sort of Beach Diary page here on my blog. But being on the beach is taking time away from writing… By the time I get there, morning will have turned to afternoon, and I hope the sun will be shining.

Blessings to all from my corner of the cosmos.

Jello is so refreshing.

When I was a child, a leafy-green salad was prepared almost every evening of the year, including on Thanksgiving and Christmas. Our custom was to eat our salad after the main course, but on many holidays the healthy bowlful was discovered too late, waiting forgotten on the kitchen counter, long after anyone had any appetite left.

GJ preparing heavy dishes

My husband’s family introduced me to the tradition of jello at Thanksgiving. My mother-in-law had a nice strawberry jello salad that our whole family came to appreciate because it was one item on the heavy-laden table that wasn’t calorie-dense and fat-heavy.

Over the decades since then we’ve had a variety of lighter dishes on our table for these feasts, including Korean Kale Salad and other salads that may seem odd to the typical palate but keep us feeling like our usual happy Glad folk. For many years we let the jello custom lapse, probably because it was too sweet, and we didn’t need another item that seemed to belong in the dessert category.

When half my life was past I discovered that I did love grapefruit after all, and I experimented with creating a gelatin salad recipe that would be less sweet, and would feature the refreshingly bitter-sour tang of grapefruit. I love grapefruit even more after having lived in Turkey briefly, where they spell it greypfrut. But I didn’t eat any jello there, so that is just name-dropping — even though as you can see the Turks did not drop the name when they were changing the spelling.


Here now is the current version of my gelatin salad. I have played around with it over the years, using coconut milk and pineapple juice at times, making a smaller batch, and adding fresh peeled orange sections when I had them. So it is definitely flexible¬† — try it with your own preferred flavors or handy ingredients.

Grapefruit Gelatin Salad

64 oz. Ocean Spray Ruby Red Grapefruit Juice Drink
7 envelopes unflavored gelatin granules
1 qt. L&A or any pineapple-coconut juice
1 cup sugar
peeled fresh orange sections or a large can crushed pineapple

Put about 6 cups of the Ruby Red in a pot and whisk in the gelatin. Heat these together until the gelatin is dissolved. Add and dissolve the sugar, remove from heat and add the remainder of the Ruby Red along with the pineapple-coconut juice.

Refrigerate the gelatin until partly jelled. Stir in the fruit and refrigerate again until firm. I think next time I will put some sweetened flaked coconut on the top.

About the size of the pan: The one I use holds more than 3 quarts, and this salad after the fruit is added comes right to the top. It would be easier and maybe prettier to use a jello mold or fluted pan(s); then when the fruit has been mixed in I could prepare the pans by putting some shredded coconut and even a few maraschino cherries before adding the gelatin-fruit mixture.

I’d very much like to hear from any of you who also have favorite salad or vegetable dishes that lighten up your holiday menus. Leave a comment or link me to your blog. Thanks in advance! Oh, and if you just have jello stories, as I do, please tell me those, too.