The view outside my kitchen window is a black and white photograph…white snow, black outlines of trees and a gray sky. And though that isn’t always such a bad thing, today I just had to inject a little color into my life. Wishing to trade black turtlenecks and khaki trousers for a pair of flip flops and shorts, I looked for inspiration in the refrigerator (it’s what food people do) and believe it or not, my salvation lay there in the crisper drawer in the form of naval oranges. Just looking at them made me happy. So, I made caramel oranges, a super easy dessert- breakfast-snack that I love, love, love. They are tart and sweet with juicy orange flavor with a touch of browned sugar sweetness to brighten them just so. I like this dish best when it has been in the refrigerator for a few hours. The brittle caramel melts and makes a caramelly sauce that you’ll want to slurp up directly from the platter. This time, for a little zip, I added a touch of cardamom to the syrup right before drizzling. Though the sun hasn’t graced us with its presence for a few weeks, at least I have the taste of sunshine in my mouth.

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