everyone* is asleep right now.

last sunday. half of a grapefruit. swiss chard with sauteed with olive oil and mushrooms. whole wheat with cheddar and a fried egg. interested pup.

*everyone = casey, chloe, huck.

it's safe to say.

i am in a grapefruit phase. to the point where i have started referring to casey's dog as pamplemousse (or maybe that's because i bathed him in the delicious grapefruit soap). but i am eating grapefruits like they are going out of style, or probably more like i live in california or florida, like they are here, growing in my backyard. 

they are not.

but i was thumbing through the baked cookbook (they actually have 3 books now), looking for something delicious to take to book club. they have what seems to be a delicious orange olive oil bundt.  and i was thinking about adapting it to grapefruit instead. naturally. 

but then! i opened the smitten kitchen book. and there it was:  the grapefruit olive oil cake.

 done. i made it. it was the best thing ever. to the point where casey said it tasted like candy (in a good way). and my friend megan called it a "fruit loaf," because she's given up pastries and confections for lent and wanted to eat it.

i feel like you should own this book, and i am not going to transcribe the recipe. but it involves putting grapefruit rind in the dough, injecting a grapefruit syrup mixture into the top of the loaf, and coating the cake with a grapefruit-powdered sugar frosting. i was so excited about it all that i put mine on too early and so it's not so white (see below).

do it. do it now.

the grapefruits.

i mean, i just love them to pieces. i want to eat them all the time. thank goodness that trader joes sells  affordably-priced bags of normally-sized grapefruits. sometimes they are just SO BIG, right?

so, grapefruit. with greasy chickpeas (olive oil, salt, crushed red pepper), fried egg sandwich on sourdough with some kind of cheese. and coffee. always, always coffee.