Breakfast

So a Rosemary blood orange marmalade isn't one of those things I'd buy if i saw it but I sure did make it! I was going for regular blood orange marmalade but it tasted bitter from all the pith so I had added Rosemary to try and soothe the flavors. I figured I'd make a sauce with it to serve with pork chops or add it to my cranberry sauce this thanksgiving.

But the weather's gotten a little chilly in San Diego and I was craving something a little different from the fruity summer spreads I've been eating. I went through my box of random jams and preserves I'd made and collected this year and pulled out this particular jar.

It was a good choice. The Rosemary added a piney flavor and with the chilly air I could feel fall melting through me.