Toasting the Oscars with a Grapefruit Mimosa
Posted on February 24, 2013
“I regard the theatre as the greatest of all art forms, the most immediate way in which a human being can share with another the sense of what it is to be a human being.” ~Oscar Wilde
Yes, it’s that time of year again. Awards season. While there’s a list of Oscars I adore: Oscar Wilde, Oscar de la Renta, Oscar the Grouch, the one that holds a special place in my heart is the Oscars. The 70th Academy Awards, or the year of Titanic, marked the first season I remember tuning into the grandeur. It was my sophomore year in college and after spending all afternoon in the chemistry lab, I sat down in my lilliputian sized dorm room to take in the show on my equally tiny 15 inch television set. It was not High Definition nor a flat screen, but still I was transfixed all night. Part of me felt transported to the theater living through the moments as if I was one of the nominees and part of the glitz and glamour. I love the fashion, the make-up and the jewels. Oh the glittering spectacle, it brings me back to being a young girl donning an golden paper crown and magical aluminum foil wand as Lillia, a faerie princess. True story. Tonight, while I sit here sans crown and magical wand, I have a beautiful beaded cuff I won this week from a local fave, Anne Bocci Boutique & Gallery, as well as the beauty of being able to type my reminiscing and musings into my MacBook Pro that posts on my blog to connect via the internet to anyone stopping by. That IS magical. With my weekend winding down, I decided to make a quick fresh grapefruit mimosa while enjoying the Academy wins chez moi. I have the nickname bubbles as I adore imbibing the delicate effervescence of champagne. This mimosa doesn’t require any mixology skills, just a simple recipe you can squeeze in during a commercial break (pun intended).
I don’t have a fancy juicer, but I do have a wooden reamer that works very well. It also tucks away nicely in my utensil drawer. I have come to believe that my hands are the best tool in my kitchen gadget armamentarium. I like getting in the thick of it, perhaps it’s a bit messy this way, but that’s part of cooking, getting in on the action. That’s also the feeling of awards season, feeling like a part of something greater than little ‘ole me.
I used the juice of 1/2 a Ruby Red grapefruit and added to a champagne filled trumpet flute that allowed enough room for about 1/4 cup of juice. I like to taste the champagne so if you desire more dilution, use the juice from the whole grapefruit. Salut!