I spent the holiday season in Buenos Aires, where I come from. And I think all we did was eat. Because over there everything is organized around food. You get together with friends and family either to have breakfast, lunch, tea (we do this a lot, it’s kind of big deal), aperitif or dinner. Take your pick.

We take food seriously down there. In my family it’s a very serious matter. Usually we make enough food to feed an army, because nothing worse than not having enough to feed your guests!!

My grandamother invited us over lunch and I knew I should maybe skip breakfast. There was Manena (my grandma), me and my boyfriend. Only three. And you can’t imagine all the food there was!! And the best part was the Crème Caramel we had for dessert, or as we call it in Argentina "El Flan" that was accompanied by a small scoop of dulce de leche! The one you can see in the picture below is the one we had that day!

Funny thing: the first time I saw a blood orange was 2 years ago when I was interning at a restaurant in Paris. I had to press around 100 citruses amongst which I found some blood oranges. I must confess that the I first though that I had blown one of my first assignments... But I hadn’t. Lucky me. So that was the beginning of my romance with this delicious citrus.

I went to the market last week and saw blood oranges. Oh oh oh. I love blood oranges, their color for one thing is absolutely beautiful. And the taste. They are not with us for long so I knew I had to make the most of them.

The Sunday after New Year’s we went to brunch with some friends. It was pouring rain and freezing cold. We had decided to meet outside of a restaurant we like, but off course there was a huge line. Estimated waiting time: 1 hour. Under the rain off course. So in an act of pure wisdom we decided against it.

We didn’t go far... Right next door there was a restaurant and it had availability. A very easy decision. So in we went. It was a buffet kind of brunch, it was ok. And we were starving so I guess you could say the perfect combination. What was out of this world, and what kept me up at night was one of the desserts they were offering that day. And yes you guessed right: white chocolate mousse.