Orange Citrus Quotes

in my veins that roll you run citrus watercolor images of serpents on orange trees quietly arise and grow sweet in my midst

You know," said Sydney, after a sip. "I kind of can taste some citrus in this. Just barely. Like a hint of orange. And it's sweeter than I thought, but that'd make sense if the guy said it was late harvest varietal. Grapes retain more sugar the longer they stay on the vine." "I knew it," I said triumphantly. "I knew this was exactly what would happen if I ever got you to drink." She titled her head, puzzled. "What?" "Never mind.

There was a pleasantness to the air and a spirit about the town that did not come from its color, but from some inner, tasty citrus quality. It made Alexia wonder fancifully if cities could have souls.

The burning red taste of blood floods my mouth. The sparkle of life sprays out of his cells like citrus mist from an orange peel, and I suck it in.

And now that they have us here, under their control, they've dropped whatever act they had on earth. We're seeing them as they really are.' He dipped his glove into the water and watched as the water turned golden. The air suddenly smelled of citrus. 'Look! It's orange juice!' 'Josh, focus!' 'You sound just like Mom or Isis or whatever her name is.

The sheets and pillows smelled like the sea and citrus. “Oranges,” I murmured. “My shampoo,” Wit murmured back. “I love oranges.” “So you love me.” I giggled. He hadn’t phrased it as a question, and for some reason—lack of sleep, probably—that made me giggle. Really giggle. “You have a nice laugh,” Wit commented. “A nice laugh?” I asked, giggles gone.

Life didn’t hand me lemons. Or limes. But staying with the citrus motif, it did hand me oranges. How do you like them apples?

I went back in and grabbed my running clothes, then changed in the bathroom. I opened the door to the bathroom, stopping when I saw Kaidan's toiletry bag on the sink. I was overcome with curiosity about his cologne or aftershave, because I'd never smelled it on anyone else before. Feeling sneaky, I prodded one finger into the bag and peeked. No cologne bottle. Only a razor, shaving cream, toothbrush, toothpaste, and deodorant. I picked up the deodorant, pulled off the lid, and smelled it. Nope, that wasn't it. The sound of Kaidan's deep chuckle close to the doorway made me scream and drop the deodorant into the sink with a clatter. I smacked one hand to my chest and grabbed the edge of the sink with the other. He laughed out loud now. “Okay, that must have looked really bad.” I spoke to his reflection in the mirror, then fumbled to pick up the deodorant. I put the lid on and dropped it in his bag. “But I was just trying to figure out what cologne you wear.” My face was on fire as Kaidan stepped into the small bathroom and leaned against the counter, crossing his arms over his chest. I stepped away. He seemed entertained by my predicament. “I haven't been wearing any cologne.” “Oh.” I cleared my throat. “Well, I didn't see any, so I thought it might be your deodorant, but that's not it either. Maybe it's your laundry detergent or something. Let's just forget about it.” “What is it you smell, exactly?” His voice took on a husky quality, and it felt like he was taking up a lot of room. I couldn't bring myself to look at him. Something strange was going on here. I stepped back, hitting the tub with my heel as I tried to put the scent into words. “I don't know. It's like citrus and the forest or something...leaves and tree sap. I can't explain it.” His eyes bored into mine while he wore that trademark sexy smirk, arms still crossed. “Citrus?” he asked. “Like lemons?” “Oranges mostly. And a little lime, too.” He nodded and flicked his head to the side to get hair out of his eyes. Then his smile disappeared and his badge throbbed. “What you smell are my pheromones, Anna.” A small, nervous laugh burst from my throat. “Oh, okay, then. Well...” I eyed the small space that was available to pass through the door. I made an awkward move toward it, but he shifted his body and I stepped back again. “People can't usually smell pheromones,” he told me. “You must be using your extra senses without realizing it. I've heard of Neph losing control of their senses with certain emotions. Fear, surprise...lust.” I rubbed my hands up and down my upper arms, wanting nothing more than to veer this conversation out of the danger zone. “Yeah, I do have a hard time reining in the scent sometimes,” I babbled. “It even gets away from me while I sleep now and then. I wake up thinking Patti's making cinnamon rolls and it ends up being from someone else's apartment. Then I'm just stuck with cereal. Anyway...” “Would you like to know your own scent?” he asked me. My heart swelled up big in my chest and squeezed small again. This whole scent thing was way too sensual to be discussed in this small space. Any second now my traitorous body would be emitting some of those pheromones and there'd be red in my aura. “Uh, not really,” I said, keeping my eyes averted. “I think I should probably go.” He made no attempt to move out of the doorway. “You smell like pears with freesia undertones.” “Wow, okay.” I cleared my throat, still refusing eye contact. I had to get out of there. “I think I'll just...” I pointed to the door and began to shuffle past him, doing my best not to brush up against him. He finally took a step back and put his hands up by his sides to show that he wouldn't touch me. I broke out of the confined bathroom and took a deep breath.

There was no Disney World then, just rows of orange trees. Millions of them. Stretching for miles And somewhere near the middle was the Citrus Tower, which the tourists climbed to see even more orange trees. Every month an eighty-year-old couple became lost in the groves, driving up and down identical rows for days until they were spotted by helicopter or another tourist on top of the Citrus Tower. They had lived on nothing but oranges and come out of the trees drilled on vitamin C and checked into the honeymoon suite at the nearest bed-and-breakfast. "The Miami Seaquarium put in a monorail and rockets started going off at Cape Canaveral, making us feel like we were on the frontier of the future. Disney bought up everything north of Lake Okeechobee, preparing to shove the future down our throats sideways. "Things evolved rapidly! Missile silos in Cuba. Bales on the beach. Alligators are almost extinct and then they aren't. Juntas hanging shingles in Boca Raton. Richard Nixon and Bebe Rebozo skinny-dipping off Key Biscayne. We atone for atrocities against the INdians by playing Bingo. Shark fetuses in formaldehyde jars, roadside gecko farms, tourists waddling around waffle houses like flocks of flightless birds. And before we know it, we have The New Florida, underplanned, overbuilt and ripe for a killer hurricane that'll knock that giant geodesic dome at Epcot down the trunpike like a golf ball, a solid one-wood by Buckminster Fuller. "I am the native and this is my home. Faded pastels, and Spanish tiles constantly slipping off roofs, shattering on the sidewalk. Dogs with mange and skateboard punks with mange roaming through yards, knocking over garbage cans. Lunatics wandering the streets at night, talking about spaceships. Bail bondsmen wake me up at three A.M. looking for the last tenant. Next door, a mail-order bride is clubbed by a smelly ma in a mechanic's shirt. Cats violently mate under my windows and rats break-dance in the drop ceiling. And I'm lying in bed with a broken air conditioner, sweating and sipping lemonade through a straw. And I'm thinking, geez, this used to be a great state. "You wanna come to Florida? You get a discount on theme-park tickets and find out you just bough a time share. Or maybe you end up at Cape Canaveral, sitting in a field for a week as a space shuttle launch is canceled six times. And suddenly vacation is over, you have to catch a plane, and you see the shuttle take off on TV at the airport. But you keep coming back, year after year, and one day you find you're eighty years old driving through an orange grove.

He looked on in silence at the proof of what Israelis already know, that their history is contrived from the bones and traditions of Palestinians. The Europeans who came knew neither hummus nor falafel but later proclaimed them authentic Jewish cuisine." They claimed the villas of Qatamon as "old Jewish homes. They had no old photographs or ancient drawings of their ancestry living on the land, loving it, and planting it. They arrived from foreign nations and uncovered coins in Palestines earth from the Canaanites, the Romans, the ottomans, then sold them as their own "ancient Jewish artifacts." They came to Jaffa and found oranges the size of watermelons and said, "Behold! The Jews are known for their oranges." But those oranges were the culmination of centuries of Palestinian farmers perfecting the art of citrus growing.

Oranges were the prince's favorite fruit. He always peeled tem himself, and took some pleasure in tearing the bright skin away to expose the soft wedges within. He liked the spray of tiny citrus beads, he liked the tangy taste, and above all he liked that an orange is a fruit to be eaten piece by piece.

was sitting on the couch, sullenly drinking a glass of orange juice. It was amazing how much resentment she could direct toward citrus.

I thought the same color meant the same taste. Tangerines, oranges and the sun. Citrus. When I saw my great-grandmother peel a tangerine with her bare hands while men undes knives for oranges, she become God. I imagined what she could do with the sun.

And you take and you take and you take and you take but you taste like the beach in a kiss candy for my watery eyes in my veins that roll you run citrus watercolor images of serpents on orange trees quietly arise and grow sweet in my midst And I keep thinking I could do this forever just like this but my heart is very fragile and I have nothing left to give

The marquess held the weapon out, as formally as if he were passing a sword. Soberly, Ned accepted it. He placed the sacrificial citrus on the table in front of him, and then with one careful incision, eviscerated it. He speared deep into its heart, his hands steady, and then cut it to pieces. Jenny allotted herself one short moment of wistful sorrow for her afterdinner treat gone awry as the juice ran everywhere. “Enough.” She reached out and covered his hand midstab. “It’s dead now,” she explained gravely. He pulled his hand away and nodded. Lord Blakely took back his knife and cleaned it with a handkerchief. Jenny studied the corpse. It was orange. It was pulpy. It was going to be a mess to clean up. Most importantly, it gave her an excuse to sit and think of something mystical to say—the only reason for this exercise, really. Lord Blakely demanded particulars. But in Jenny’s profession, specifics were the enemy.

IF THE history of Central Florida were charted out on a graph, it would start with primordial sludge and then curve toward the Paleo Indians, the Calusa Indians, the Tocobaga Indians, Ponce de León, runaway slaves, snuff-dipping white settlers, the US Army, Osceola, the great Seminole warrior, malaria, cattle, citrus, and a dull heat that left it undesirable for much besides oranges until the early 1960s, when Walt Disney took a plane ride over the vast emptiness, looked down, and said, “There.

Alongside the house he planted orange and grapefruit, two more pomegranate trees, and one unbelievable tree that yielded oranges, lemons, tangerines, and other citrus fruits that I do not recall-- perhaps grapefruit and, perhaps, according to the storyline nature of my family, avocado or tomato. Either way, that tree aroused awe and excitement within me, and this is only increased when I asked my mother how her father had managed to create it. 'He's a magician,' she said. Years later I discovered it was a perfectly ordinary grafting of bitter orange understock, but my mother's words were already engraved upon me, and the impression had never dissipated.

Scrubby evergreen bushes released a strong scent of resin and honey; forests of pine gave way to gentle south-facing vineyards disturbed only by the ululation of early summer cicadas. Sitting up tall on the seat, she craned around eagerly to see what plants thrived naturally. It was a wild and romantic place, Laurent de Fayols had written, the whole island once bought as a wedding gift to his wife by a man who had made his fortune in the silver mines of Mexico. One of three small specks in the Mediterranean known as the Golden Isles, after the oranges, lemons, and grapefruit that glowed like lamps in their citrus groves. There were few reference works in English that offered information beyond superficial facts about the island, and those she had managed to find were old. The best had been published in 1880, by a journalist called Adolphe Smith. Ellie had been struck by the loveliness of his "description of the most Southern Point of the French Riviera": 'The island is divided into seven ranges of small hills, and in the numerous valleys thus created are walks sheltered from every wind, where the umbrella pines throw their deep shade over the path and mingle their balsamic odor with the scent of the thyme, myrtle and the tamarisk.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

There was no Disney World then, just rows of orange trees. Millions of them. Stretching for miles. And somewhere near the middle was the Citrus Tower, which the tourists climbed to see even more orange trees. Every month an eighty-year-old couple became lost in the groves, driving up and down identical rows for days until they were spotted by helicopter

The citrus belt . . . has three dominant symbols: the church, the orange, and the 'no-trespass' signs.

herb citrus vinaigrette 1½ tablespoons orange juice 1½ tablespoons lemon juice 1½ tablespoons lime juice 2 cloves garlic, minced 2 teaspoons mustard powder ¾ cup extra-virgin olive oil 1 teaspoon fresh thyme leaves 1 teaspoon minced fresh cilantro 1 teaspoon minced fresh parsley ½ teaspoon salt ½ teaspoon black pepper This dressing is great on our Stir-Fry Chicken, and also makes the perfect marinade or topping for fish, shrimp, or scallops, or a fresh green salad. Whisk together the orange juice, lemon juice, lime juice, garlic, and mustard powder in a small mixing bowl. Drizzle in the olive oil while whisking steadily to emulsify. Add the thyme, cilantro, parsley, salt, and pepper and whisk until blended.

The cucumber-mint sorbet came out next, more an intermezzo than a full course. Then dessert: Melody's elegant pistachio financiers. Rachel had topped the tiny French almond cakes with homemade orange blossom ice cream and garnished it with candied citrus peel and chopped pistachios.

L'AMUSE-BOUCHE Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze L'ENTRÉE Pan-Seared Foie Gras with a Spiced Citrus Purée, served with Candied Orange Peel and Fresh Greens OU Velouté of Butternut Squash with Truffle Oil LE PLAT PRINCIPAL Bœuf Bourguignon à la Maison served with a Terrine of Sarladaise Potatoes OU Canard à l'Orange served with a Terrine of Sarladaise Potatoes along with Braised Fennel, garnished with Pomegranate Seeds and Grilled Nuts OU Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage LA SALADE ET LE FROMAGE Arugula and Endive Salad served with Rosemary-Encrusted Goat Cheese Toasts, garnished with Pomegranate and Clementine, along with a Citrus-Infused Dressing LE DESSERT Poached Pears in Spiced Red Wine with Vanilla Ice Cream

Harley Diekerhoff looked up from peeling potatoes to glance out the kitchen window. It was still snowing... even harder than it had been this morning. So much white, it dazzled. Hands still, breath catching, she watched the thick, white flakes blow past the ranch house at a dizzying pace, enthralled by the flurry of the lacy snowflakes. So beautiful. Magical A mysterious silent ballet in all white, the snow swirling, twirling just like it did in her favorite scene from the Nutcracker—the one with the Snow Queen and her breathtaking corps in their white tutus with their precision and speed—and then that dazzling snow at the end, the delicate flakes powdering the stage. Harley’s chest ached. She gripped the peeler more tightly, and focused on her breathing. She didn’t want to remember. She wasn’t going to remember. Wasn’t going to go there, not now, not today. Not when she had six hungry men to feed in a little over two hours. She picked up a potato, started peeling. She’d come to Montana to work. She’d taken the temporary job at Copper Mountain Ranch to get some distance from her family this Christmas, and working on the Paradise Valley cattle ranch would give her new memories. Like the snow piling up outside the window. She’d never lived in a place that snowed like this. Where she came from in Central California, they didn’t have snow, they had fog. Thick soupy Tule fog that blanketed the entire valley, socking in airports, making driving nearly impossible. And on the nights when the fog lifted and temperatures dropped beneath the cold clear sky, the citrus growers rushed to light smudge pots to protect their valuable, vulnerable orange crops. Her family didn’t grow oranges. Her family were Dutch dairy people. Harley had been raised on a big dairy farm in Visalia, and she’d marry a dairyman in college, and they’d had their own dairy, too. But that’s the part she needed to forget. That’s why she’d come to Montana, with its jagged mountains and rugged river valleys and long cold winters. She’d arrived here the Sunday following Thanksgiving and would work through mid-January, when Brock Sheenan’s housekeeper returned from a personal leave of absence. In January, Harley would either return to California or look for another job in Crawford County. Harley was tempted to stay, as the Bozeman employment agency assured her they’d have no problem finding her a permanent position if she wanted one.

What’s in an Orange? Cuba has encouraged foreign investments in agriculture. The Cuban citrus industry was started during the 1960’s to supply the former Soviet Union, as well as other socialist countries in Eastern Europe, with oranges and grapefruit. After the economic crash and the restructuring of the Soviet Union, the demand for citrus crops fell off by about half. In 1994, the National Citrus Corporation was founded in Cuba, and is now known as the “Fruit Trees Enterprise Group.” It consists of 13 nationally owned citrus enterprises, a commercial company and 4 processing plants. Cítricos Caribe S.A. has three cold storage facilities and exports to contracted foreign vendors. A Chilean venture and a Greek-British consortium, both affected by the decline of demand, halted their operations in 2014. However an Israel company has successfully developed huge citrus and tropical fruit plantations on the island, with most of their crops being sold in Europe. Israeli orange groves stretch for miles in the Matanzas Province, east of Havana. The province known chiefly for its white sandy beaches and resorts also has the massive BM Corporation, based in Tel Aviv, operating huge citrus groves and one of its packinghouses there. Its modern processing factory is located in the middle of 115,000 acres of groves. It is known as the world’s largest citrus operation. Read the award winning bock that is at all the US Military Academies,

Yes, I agreed to marry the prince so that you could have your independence. Yes, I was Tensen’s spy. Yes, I loved you.” There was a silence. Fireflies lit the distance. “Why didn’t I say that then? I wonder what would have happened if I had.” And now? he wanted to ask. Do you love me now? He felt her uncertainty. He felt--as if it had already happened, and he’d already asked--the damage of forcing the question. She spoke as if she’d heard it anyway. “You are important to me,” she said, and touched his face. Important. The word swelled and deflated. More than he’d thought. Less than he wanted. But this: her touching him. How his blood jumped. He stayed very still. No more mistakes. He couldn’t afford any. He would do nothing. Something. No. She found the curves of his closed eyelids, the shape of his nose, the divot above his mouth, the rasp along his jaw where he hadn’t shaved. His skin began to dream. Then his pulse. His flesh. Right down to the bones. She shifted on the grass. Green and orange perfumed the air. It was on her skin. She tasted like it, too, when her mouth brushed his, and their noses bumped awkwardly, and he wished he could see her as she breathed a laugh and his hands went into her hair despite himself, despite what he’d told her the night before he’d left his home about what was enough and what wasn’t. The tang of citrus on her tongue. He forgot himself. He moved her beneath him and felt their bodies mark the grass. A fluffy breeze stirred the heavy air, floating over the arch of his back. She tugged up his shirt and he went down onto his elbows. The hilt of her dagger dug into his belly. He stayed where he was, her palms warm water flowing over his skin. He didn’t want to make a sound. Even his blood seemed loud as he kissed her. Then a campfire lit the near dark. Startled, he pulled away. He could see her face better now. Slow eyes, a blurry mouth, and a question stealing across her expression. He’d imagined this before, or something close to it. Close enough, he decided, but then had the sudden worry that if before she had come to him in his suite because she had wanted to remember, maybe this time, knowing what she knew now, he was just a way for her to forget. He pushed himself up. He heard a rustle as she sat up, too, and wrapped her arms around her trousered knees. He kept his eyes off her. He straightened his shirt, but it felt odd, like it didn’t fit him anymore. The sticky air cooled between them. He pushed damp hair off his brow. His limbs--so certain of themselves only moments ago--became an awkward jumble. Kestrel said, “Will you tell me about the day we met?” This was unexpected. “It wasn’t a nice day.” “I want to know everything from then until now.” Still unsure, Arin said, “But you haven’t before.” “I trust you. You won’t lie to me.

They took Daisy to the orangery, where warm autumn light glittered through the windows, and the scents of citrus and bay hung thick in the air. Removing Daisy's heavy orange-blossom wreath and veil, Lillian set them aside on a chair. There was a silver tray on a nearby table, laden with a bottle of chilled champagne and four tall crystal glasses. "This is a special toast for you, dear," Lillian said, while Annabelle poured the sparkling liquid and handed the glasses out. "To your happy ending. Since you've had to wait for it longer than the rest of us, I'd say you deserve the entire bottle." She grinned. "But we're going to share it with you anyway." Daisy curved her fingers around the crystal stem. "It should be a toast for all of us," she said. "After all, three years ago we had the worst marriage prospects imaginable. We couldn't even get an invitation to dance. And look how well things turned out." "All it t-took was some devious behavior and a few scandals here and there," Evie said with a smile. "And friendship," Annabelle added. "To friendship," Lillian said, her voice suddenly husky. And their four glasses clicked in one perfect moment.

THIS FRENCH-INFLUENCED dish calls for “lemon cut in square peeces like dice,” which makes a beautiful and flavorful addition to the sauce. Since I began researching and preparing dishes from sixteenth- and seventeenth-century cookbooks, I have come to appreciate the extra flavor available from lemons and oranges diced whole and added to stews and sauces or puréed into salad dressings. Citrus fruits were rare and costly back then so no part, not even the skin, was wasted.

All citrus fruits—grapefruits, oranges, lemons—are high in nobiletin, but Okinawa’s shikuwasas have forty times as much as oranges. Consuming nobiletin has been proven to protect us from arteriosclerosis, cancer, type 2 diabetes, and obesity in general. Shikuwasas also contain vitamins C and B1, beta carotene, and minerals. They are used in many traditional dishes and to add flavor to food, and are squeezed to make juice. While conducting research at the birthday parties of the town’s “grandparents,” we were served shikuwasa cake.

Balsamic vinegar isn’t always acidic enough to dress a salad on its own, so spike it with red wine vinegar. Or layer vinegar with citrus juice, which is brighter: make Citrus Vinaigrette with white wine vinegar and blood orange juice to drizzle over an Avocado Salad. The strong acidity of the vinegar will balance the richness of the avocado, while the vivid orange juice will round out its flavor.

Several weeks before he left Peking, Meyer visited a small village and noticed, in a house's doorway, a small bush with fruit as yellow as a fresh egg yolk. Meyer ignored a man who told him the plant was ornamental, its fruit not typically eaten but prized for its year-round production. The fruit looked like a mix between a mandarin and a citron (which later genetic testing would confirm). It was a lemon, but smaller and rounder---its flavor surprised him as both sweeter than a citron and tarter than an orange. And its price, twenty cents per fruit or ten dollars per tree, suggested that people with an abundance of other citrus valued it greatly. Meyer had little room in his baggage, but he used his double-edged bowie knife to take a cutting where the branches formed a V, the choice spot to secure its genetic material. That cutting made the voyage to Washington, and then the trip to an experiment station in Chico, California, where it propped up a new lemon industry grateful to receive a sweeter variety. The lemon became known as the Meyer lemon, and from it came lemon tarts, lemon pies, and millions of glasses of lemonade.

The FDA has now made as “law” the following statement, “Only a drug can cure, prevent or treat a disease.” This is insane. Think about the ramifications. The FDA has now guaranteed and protected the profits of the drug companies! Only a patented drug, according to the FDA, can treat, prevent, or cure a disease. First off, we all know this is flat-out untrue. The disease scurvy, for example, which is simply a vitamin C deficiency, is treated, prevented, and cured by eating citrus fruit. According to the FDA’s law, however, if you were to hold up an orange and say “This orange is the cure for the disease of scurvy,” you would go to jail for selling a “drug” without a license.

The grove owners and their packinghouses had a near monopoly on the growing and selling of citrus. They were among the richest men in central Florida; their European vacations and their daughters’ cotillions and the visits of their children from the best boarding schools in the South were all chronicled in the local papers that everyone, including workers like the Blye brothers and George, could read. It was a multimillion-dollar industry fed by the demands of wealthy and middle-class families from Chicago to Long Island who expected orange juice with their toast and coffee every morning.

I went back in and grabbed my running clothes, then changed in the bathroom. I opened the door to the bathroom, stopping when I saw Kaidan's toiletry bag on the sink. I was overcome with curiosity about his cologne or aftershave, because I'd never smelled it on anyone else before. Feeling sneaky, I prodded one finger into the bag and peeked. No cologne bottle. Only a razor, shaving cream, toothbrush, toothpaste, and deodorant. I picked up the deodorant, pulled off the lid, and smelled it. Nope, that wasn't it. The sound of Kaidan's deep chuckle close to the doorway made me scream and drop the deodorant into the sink with a clatter. I smacked one hand to my chest and grabbed the edge of the sink with the other. He laughed out loud now. “Okay, that must have looked really bad.” I spoke to his reflection in the mirror, then fumbled to pick up the deodorant. I put the lid on and dropped it in his bag. “But I was just trying to figure out what cologne you wear.” My face was on fire as Kaidan stepped into the small bathroom and leaned against the counter, crossing his arms over his chest. I stepped away. He seemed entertained by my predicament. “I haven't been wearing any cologne.” “Oh.” I cleared my throat. “Well, I didn't see any, so I thought it might be your deodorant, but that's not it either. Maybe it's your laundry detergent or something. Let's just forget about it.” “What is it you smell, exactly?” His voice took on a husky quality, and it felt like he was taking up a lot of room. I couldn't bring myself to look at him. Something strange was going on here. I stepped back, hitting the tub with my heel as I tried to put the scent into words. “I don't know. It's like citrus and the forest or something...leaves and tree sap. I can't explain it.” His eyes bored into mine while he wore that trademark sexy smirk, arms still crossed. “Citrus?” he asked. “Like lemons?” “Oranges mostly. And a little lime, too.” He nodded and flicked his head to the side to get hair out of his eyes. Then his smile disappeared and his badge throbbed. “What you smell are my pheromones, Anna.” A small, nervous laugh burst from my throat. “Oh, okay, then. Well...” I eyed the small space that was available to pass through the door. I made an awkward move toward it, but he shifted his body and I stepped back again. “People can't usually smell pheromones,” he told me. “You must be using your extra senses without realizing it. I've heard of Neph losing control of their senses with certain emotions. Fear, surprise...lust.” I rubbed my hands up and down my upper arms, wanting nothing more than to veer this conversation out of the danger zone. “Yeah, I do have a hard time reining in the scent sometimes,” I babbled. “It even gets away from me while I sleep now and then. I wake up thinking Patti's making cinnamon rolls and it ends up being from someone else's apartment. Then I'm just stuck with cereal. Anyway...” “Would you like to know your own scent?” he asked me. My heart swelled up big in my chest and squeezed small again. This whole scent thing was way too sensual to be discussed in this small space. Any second now my traitorous body would be emitting some of those pheromones and there'd be red in my aura. “Uh, not really,” I said, keeping my eyes averted. “I think I should probably go.” He made no attempt to move out of the doorway. “You smell like pears with freesia undertones.” “Wow, okay.” I cleared my throat, still refusing eye contact. I had to get out of there. “I think I'll just...” I pointed to the door and began to shuffle past him, doing my best not to brush up against him. He finally took a step back and put his hands up by his sides to show that he wouldn't touch me. I broke out of the confined bathroom and took a deep breath.

Combine iron intake with vitamin C. Research has established that the absorption of non-heme (plant-based) iron is significantly enhanced when it’s ingested in conjunction with foods high in vitamin C—up to sixfold, in fact. Accordingly, I combine red pepper or citrus fruits such as oranges or grapefruit (all high in vitamin C) with dark leafy greens or pumpkin seeds (high in iron) in my daily blended smoothies. And as an extra step, I always keep a bag of pumpkin seeds in my car, along with some fruit to munch while I drive—a tip I picked up on the friendly advice of former pro triathlete and plant-based pioneer Brendan Brazier. Avoid coffee and tea at mealtime. The tannins contained in coffee or tea (irrespective of caffeine content) impede the body’s ability to absorb iron, up to 50 to 60 percent. So if you’re concerned about your iron stores, it’s best to avoid these drinks an hour or so both before and after meals. Vitamin B12 supplementation. Vitamin B12 is another compound required to generate red blood cells. So a deficiency in this vitamin can also lead to anemia. And vitamin B12 is the one essential nutrient that simply cannot be found in the plant kingdom. But again, there is no need to be alarmed, run out to the grocery, and start gorging on steaks. The fix is easy. You can simply take a B12 supplement, available in capsule form at any health food store. Alternatively, many meal supplements contain the RDA of B12. Furthermore, nutritional yeast, which we use in a variety of our recipes in our cookbook The Plantpower Way, such as Cashew Cheese, is also high in B12

1.    Preheat the oven to 350°F. Combine the endive, parsley, ½ cup of the mint, the greens, bread crumbs, 1 tablespoon of the caraway seeds, 1 tablespoon of the coriander seeds, the citrus peel, nutmeg, dates, ½ cup of the capers, the egg, brown sugar, verjuice, and marrow in a large bowl and season with salt and pepper. Season both sides of the lamb with salt and pepper. Spoon the mixture into the center of the lamb and tie closed with kitchen string. Place in a baking pan and bake for 1¼ hours, or until the internal temperature reaches 160°F for medium. Remove the lamb from the pan and let rest for 10 minutes. Meanwhile, bring the stock to a boil in a small sauce pan, until reduced by half. 2.    Add the orange juice to the baking pan and stir well to loosen the pan drippings. Purée the pan drippings with the Renaissance Stock, the remaining 2 tablespoons of mint, the remaining 2 tablespoons of capers, and the granulated sugar until smooth. Stir in the orange zest and warm in a small saucepan. 3.    Place the leg of lamb in the center of a serving platter and spoon the sauce over the lamb. Sprinkle the remaining ½ tablespoon of caraway and coriander seeds over the lamb and around the platter. ORIGINAL RECIPE: A Legge of Lambe searst with Hearbes Strue it as before shewed, with sweet Hearbes and grated Bread, Bisket seeds, a few Coriander-seeds, Lemmon pills minst fine, Nutmeg sliced, sliced Dates, a little grosse pepper, Capers washt cleane: put all together with sixe or seven yolkes of new layd Egges, hard roasted and whole, & put them in your stuffe and worke them with Sugar, Rosewater and verjuyce, and the Marrow of a bone or two, Salt and pepper, put all together into the Skin: Carrawayes and Orangado are fittest garnish for your Dish. MURRELLS TWO BOOKES OF COOKERIE AND CARVING, BOOK 1, 1615

However, when you have a free fifteen minutes at home, treat yourself to this well-spent recipe for a beautifully scented kitchen counter: Place the peel of citrus fruit (mix, if you can, orange, lemon, and lime) in a large salad bowl; finely chop stalks of your favorite fresh herbs (fresh or dry), add some dried potpourri (even a stale one you were going to throw out) and a few drops of essential oil in your favorite scents (rose is my basic). Tossing the ingredients together as if it were a salad is all it takes to release a welcoming fragrance.

Never underestimate the power of freshly squeezed orange juice.

and-coming rural suburb of Los Angeles, carved out of acres of sweet orange, walnut, and avocado groves. Sure, car exhaust mingled with the citrus blooms

The man who often gets credit for conducting the first true “clinical” trial, comparing one remedy with another, is the Scottish physician James Lind. In 1747, he discovered that citrus fruits like oranges and limes are useful for curing scurvy,

The sheets and pillows smelled like the sea and citrus. “Oranges,” I murmured. “My shampoo,” Wit murmured back. “I love oranges.” “So you love me.” I giggled.

For iron and pep, I wanted to make a cold lentil salad with a zingy orange-ginger vinaigrette, handfuls of chopped herbs, and slices of white peach. (The purple-green Puy lentils, more common than the orange ones in France, just seemed too dark for a summer salad.) After unpacking half the kitchen while standing, against my better judgement, on a kitchen chair, I ended up not with orange lentils, but with a bag of yellow split peas. That would have to do. The split peas had been hiding up there for a while--- I'm pretty sure I bought them after a trip to Puglia, where we were served warm split-pea puree drizzled with wonderful glass-green olive oil and a grind of fresh pepper. Still hankering after a cold salad, I tried cooking the dried peas al dente, as I would the lentils, but a half hour later, where the lentils would have been perfect, the split peas were a chalky, starchy mess. I decided to boil on past defeat and transform my salad into the silky puree I'd eaten with such gusto in Italy. When the peas were sweet and tender and the liquid almost absorbed, I got out the power tools. I'm deeply attached to my hand blender--- the dainty equivalent of a serial killer's obsession with chain saws. The orange-ginger vinaigrette was already made, so I dumped it in. The recipe's necessary dose of olive oil would have some lively company. The result was a warm, golden puree with just enough citrus to deviate from the classic. I toasted some pain Poilâne, slathered the bread with the puree, and chopped some dill. My tartines were still lacking a bit of sunshine, so I placed a slice of white peach on top.

[Y]ou should know that certain garnishes are also ingredients. Lime and lemon wedges and any citrus twist (a strip of peel from limes, lemons, oranges, and the like) are the “ingredient garnishes.

I took a step inside and fumbled for the light switch. It was so black-like the black water… Where was that switch? Just like the black water, with the orange flame flickering impossibly on top of it. The flame that couldn't be a fire, but what then…? My fingers traced the wall, still searching, still shaking- suddenly, something Marcel had told me this afternoon echoed in my head, finally sinking in… She took off into the water, he'd said. The bloodsuckers have the advantage there. That's why I raced home -I was afraid she was going to double back swimming. My hand froze in its searching, my whole body froze into place, as I realized why I recognized the strange orange color of the water. Maggie's hair, blowing wild in the wind, the color of fire… She'd been right there. Right there in the harbor with me and Marcel. If Sam hadn't been there if it had been just the two of us…? I couldn't breathe or move. The light flicked on, though my frozen hand had still not found the switch. I blinked at the sudden light and saw that someone was there, waiting for me. VISITOR UNNATURALLY STILL AND WHITE, WITH LARGE BLACK EYES intent on my face, my visitor waited perfectly motionless in the center of the halt, beautiful beyond imagining. My knees trembled for a second, and I nearly fell. Then I hurled myself at her. ‘Olivia, oh, Olivia!’ I cried as I slammed into her. I'd forgotten how hard she was; it was like running headlong into a wall of cement. ‘Bell?’ There was a strange mingling of relief and confusion in her voice. I locked my arms around her, gasping to inhale as much of the scent of her skin as possible. It wasn't like anything else-not floral or spice, citrus, and musk. No perfume in the world could compare. My memory hadn't done it justice. I didn't notice when the gasping turned into something else-I only realized I was sobbing when Olivia dragged me to the living room couch and pulled me into her lap. It was like curling up into a cool stone, but a stone that was contoured comfortingly to the shape of my body. She rubbed my back in a gentle rhythm, waiting for me to get control of myself. ‘I'm… sorry,’ I blubbered. ‘I'm just… so happy… to see you!’ ‘It's okay, Bell. Everything's okay.’ ‘Yes,’ I bawled. And, for once, it seemed that way. Olivia sighed. ‘I'd forgotten how exuberant you are,’ she said, and her tone was disapproving. I looked up at her through my streaming eyes. Olivia's neck was tight, straining away from me, her lips pressed together firmly. Her eyes were black as pitch. ‘Oh,’ I puffed, as I realized the problem. She was thirsty. And I smelled appetizing. It had been a while since I'd had to think about that. ‘Sorry.’ ‘It's my fault. It's been too long since I hunted. I shouldn't let myself get so thirsty. But I was in a hurry today.’ The look she directed at me then was a glare. ‘Speaking of which, would you like to explain to me how you're alive?’ That brought me up short and stopped the sobs. I realized what must have happened immediately, and why Olivia was here. I swallowed loudly, ‘you saw me fall.’ ‘No,’ she disagreed, her eyes narrowing. ‘I saw you jump.’ I pursed my lips as I tried to think of an explanation that wouldn't sound nuts.

New Orleans Sours call for a base spirit, citrus juice, and an orange-flavored liqueur.

I thought the same color meant the same taste. Tangerines, oranges and the sun. Citrus. When I saw my great-grandmother peel a tangerine with her bare hands while men undes knives for oranges, she become God. I imagined what she could do with the sun.

In the section with edible flowers I stopped short, a bright yellow-and-purple pansy in my hands, hearing my mother's voice from long ago. Pansies are the showgirls of the flower world, but they taste a little grassy, she'd confided to me once as we pulled the weeds in her herb and flower garden. I put a dozen pansies in my cart and moved on to carnations. Carnations are the candy of the flower world, but only the petals. The white base is bitter, she'd instructed, handing me one to try. In my young mind carnations had been in the same category as jelly beans and gumdrops. Treats to enjoy. "Impatiens." I browsed the aisles of Swansons, reading signs aloud. "Marigolds." Marigolds taste a little like citrus, and you can substitute them for saffron. My mother's face swam before my eyes, imparting her kitchen wisdom to little Lolly. It's a poor woman's saffron. Also insects hate them; they're a natural bug deterrent. I placed a dozen yellow-and-orange marigolds into my cart along with a couple different varieties of lavender and some particularly gorgeous begonias I couldn't resist. I had a sudden flash of memory: my mother's hand in her floral gardening glove plucking a tuberous begonia blossom and popping it in her mouth before offering me one. I was four or five years old. It tasted crunchy and sour, a little like a lemon Sour Patch Kid. I liked the flavor and sneaked a begonia flower every time I was in the garden for the rest of the summer.

Use herbs and spices to impart mild or bold flavors to your recipes. International cuisines each have their own characteristic set of seasonings, which add flavor without the use of salt. You can add a moderate level of heat with ingredients such as black pepper, cayenne pepper, or crushed red pepper flakes. Vinegar and citrus ingredients such as lemon, lime, and orange are also terrific flavor enhancers. I love to use raw or roasted garlic to pump up the flavor when I cook.

I just didn’t get it— even with the teacher holding an orange (the earth) in one hand and a lemon (the moon) in the other, her favorite student (the sun) standing behind her with a flashlight. I just couldn’t grasp it— this whole citrus universe, these bumpy planets revolving so slowly no one could even see themselves moving. I used to think if I could only concentrate hard enough I could be the one person to feel what no one else could, sense a small tug from the ground, a sky shift, the earth changing gears. Even though I was only one mini-speck on a speck, even though I was merely a pinprick in one goosebump on the orange, I was sure then I was the most specially perceptive, perceptively sensitive. I was sure then my mother was the only mother to snap, “The world doesn’t revolve around you!” The earth was fragile and mostly water, just the way the orange was mostly water if you peeled it, just the way I was mostly water if you peeled me. Looking back on that third grade science demonstration, I can understand why some people gave up on fame or religion or cures— especially people who have an understanding of the excruciating crawl of the world, who have a well-developed sense of spatial reasoning and the tininess that it is to be one of us. But not me—even now I wouldn’t mind being god, the force who spins the planets the way I spin a globe, a basketball, a yoyo. I wouldn’t mind being that teacher who chooses the fruit, or that favorite kid who gives the moon its glow.

He produced a wide silver tray with wrought handles that was piled with sliced bread, grapes, apricots, oranges, apples, cheeses, and a goblet of red wine, and put it on the bed. "Wine?" I asked. I wanted a cup of tea. "Your blood needs its elements. Drink at least some of it." He sat on the bed next to me. "You must eat now. You will need your strength." At that moment, the pungent aroma of the cheeses, the sharp citrus of sliced oranges, and the yeasty smell of the bread overrode both my fear and my curiosity. I wanted to dive into the food like a hungry dockworker. With great discipline, I picked up a silver knife and spread soft butter across a slice of the warm bread and then daintily cut a piece of dark cheddar cheese. The food tasted exquisite, and I tried to chew slowly, as he was taking in my every move. We sat in silence for a while as I ate my fill and let the wine relax me.

He wound down the window and looked out at the forest, just to be sure, a habit from days long gone. The slight breeze rippled through the darkened treetops. Nothing more. Satisfied, he inhaled the scent of the pines, his nostrils flaring. The smell of citrus orange mixed with tinges of vanilla and ammonia evoked memories, as it always did. He was overcome by a sense of regret so profound that he felt unable to move or speak.

Fragrant Orange Bread PREP TIME IS 10 MINUTES OR LESS Orange zest adds an intense citrus flavor and pretty flecks of color to this fragrant bread. You might want to serve it with cream cheese and strawberry jam or thin slices of roasted chicken for a special lunch. This recipe is not appropriate to use with a delayed timer because of the milk. 8 SLICES / 1 POUND 1¼ cups milk, at 80°F to 90°F 2 tablespoons freshly squeezed orange juice, at room temperature 2 tablespoons sugar ¾ tablespoon melted butter, cooled ¾ teaspoon salt 2 cups white bread flour Zest of ½ orange 1 teaspoon bread machine or instant yeast 12 SLICES / 1½ POUNDS 1 cup milk, at 80°F to 90°F 3 tablespoons freshly squeezed orange juice, at room temperature 3 tablespoons sugar 1 tablespoon melted butter, cooled 1 teaspoon salt 3 cups white bread flour Zest of 1 orange 1¼ teaspoons bread machine or instant yeast 16 SLICES / 2 POUNDS 1¼ cups milk, at 80°F to 90°F ¼ cup freshly squeezed orange juice, at room temperature ¼ cup sugar 1½ tablespoons melted butter, cooled 1¼ teaspoons salt 4 cups white bread flour Zest of 1 orange 1¾ teaspoons bread machine or instant yeast 1. Place the ingredients in your bread machine as recommended by the manufacturer.

From time to time she tasted his food. The sausage was delicious, seasoned with ginger and spices. His sides were all buttery and rich- the mushrooms sautéed in butter, the tattie scones cooked in butter. She tried the black pudding with trepidation. It wasn't her favorite item, but it wasn't awful. It tasted a bit like liverwurst mixed with oatmeal. All of his dishes were rich and heavy. She had to lighten up their menu. Her vegetables looked beautiful- red and yellow tomatoes, grilled Portobello mushrooms, purple potatoes. Colorful, bright, bursting with flavor. She prepared an orange marmalade, another Scottish specialty, and paired it with crispy challah toast. Cady and Em would have loved that part. The fruit salad was all citrus and lemon basil. The sauce fruity and tart.

Olive oil cooking spray 1½ cups panko breadcrumbs 2 teaspoons garlic powder 2 teaspoons dried oregano 2 tablespoons sweet or smoked paprika 1 teaspoon kosher salt ½ cup all-purpose flour ½ teaspoon freshly ground black pepper 2 large eggs 4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total) 1 jar (24 ounces) good-quality marinara sauce (I love Rao’s) 6 to 8 slices provolone cheese ¼ cup shredded Parmesan cheese Let’s cook: 1. Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray. 2. Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs. 3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat. 4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes. 5. Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes. 6. Serve hot. Chicken Legs with Fennel & Orange Serves 4 I love the classic pairing of fennel and citrus.

Eden plates the shrimp stew and adds a bit of orange zest on top for a hit of refreshing citrus. The shrimp--- now a beautiful bright red amidst roasted garlic and fennel--- radiates steam. The soup itself is more of a sauce, hearty and thick and zesty. Next is the coq au vin. She's prepared a smaller batch in light of the fast serving time. It's as traditional as they come, but Eden honestly can't think of any way to make it 'her rendition.' She's added a side of white rice and places a savory chicken thigh atop of the mound, broth soaking into each individual grain. The mousse is a pain in the ass, but Eden doesn't give up. As much as she loves to eat desserts, she has a hell of a time preparing them. Eden just doesn't have the patience. Mousse itself takes forever to whip up to the right consistency, and considering the fact that she has a million other things to worry about, she can't get it quite the way she likes. She tops it off with a healthy dose of whipped cream, sprinkling bits of hard chocolate overtop to cover up the fact that it isn't the prettiest thing to look at.