The peel of the sweet orange was quite thick. It took a considerable amount of time to remove the skin and separate the segments. After adding a generous amount of sugar, along with the orange juice and pulp, and simmering it on the stove until it became slightly caramelized, a delicious syrup with a beautiful color could be obtained.
Using village sweet oranges, lemons, and the finely grated peel of deep orange-colored oranges, I prepared a cream filling by mixing cornflour, egg yolks, sugar, vanilla, butter, and whipping cream. As I layered it between sheets of biscuit, I also incorporated it into the pudding, giving it a wonderfully bright lemony flavor. The final layer was prepared by melting chocolate together with whipping cream. It was then placed in the refrigerator, and the next day it was cut into pieces and tasted.
For the past two weeks, my father and uncles have been busy working on the land. The old cinnamon plants were removed, and everyone has been working hard to plant new tea saplings in their place.
Before the sun became too hot, a refreshing drink was made by mixing passion fruit and sweet oranges, and it was taken out in glass cups.
The day before yesterday, a delicious soup was prepared using corn picked from the home garden, potatoes, and prawns. My father enjoyed drinking it and said that he wished there had been more.
Embrace the nature 🌿
Be good, do good, enjoy this flying life and depart…
May Triple Gems Bless You!
With love, Poorna 💛
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