I have recently become intrigued by the art of cooking. NPR a few weeks ago did a story on the new cook book by Rene Redzepi called, "Noma: Time and Place in Nordic Cuisine. The recipes in this book use ingredients from grass and bark to dry ice and any other thing that might even be considered to be edible. The idea is that if you are in an evergreen forest that has blue berry bushes and a stream running through it that the recipe will reflect that and taste like it's environment. So, I am not by any means a learned chef, but I wanted to try my hand at such a cool endeavor. I live in Arizona where it is hot and dry and there are orange trees everywhere. I therefor decided to make a little orange cake using orange pulp in the mix, and orange meringue topped with a dashing of ground bark from an orange tree with a little leaf to garnish. In short, it was pretty good but not by any means amazing. I would have to say though a worthy and fun first attempt.
