With nearly two years writing here, it’s only been recently that I’ve begun to discover other foodies in and around the San Diego area. Although I’ve found several, it still amazes me when a new one pops up and I add it to my mental list of, I should create a section just for us in my sidebar. Now, I’m sure there are lots of reasons we add a new link to our sidebars — or in some cases, a special page for links, but for me, it’s more about keeping it where I can see it. Then it’s easier for me to visit.
You’re laughing, right? Because I know lots of people use readers, and I have a few myself. But for some reason, I’ve never gotten into the routine of actually using it and so I find myself flitting from one place to another without a care in the world.
It’s shameful, this gadabout lack of organization, but lovely things do come from it. I’ll call it serendipitous that I happened onto Food Blogga’s recipe for Clementine Upside Down Cake the other day. I couldn’t pass up the opportunity to try it since I’ve had a box of “Cuties” for longer than I’d like to admit, thinking they’d end up in marmalade.
Sure, like I’d make marmalade. Well, I thought I might, tempted by all the amazing citrus in the markets right now and a bundle of fresh vanilla beans I purchased not too long ago.
My grandmother used to make pineapple upside down cake in her black cast iron skillet, and it’s been years since I had a taste of that. But I’ve always been more fond of tangerines than pineapple — especially canned pineapple, so the idea of sweet tangerine flavor soaked into a light cake sounded perfect.
Looks like the marmalade will have to wait a bit longer, because I just had to make this cake.