I just went AWOL on blogging for a while. I was thinking of giving it up altogether, just to be contrary. Andrés kept hinting that I should start blogging again, and you know I can't do anything just because he tells me to, because that would set a Bad Precedent. So I just waited until the urge struck again. Which was today, for some unknown reason. (Perhaps the piles of dirty laundry awaiting me have something to do with it).
So, in the time since I've last blogged, what has happened? Let's see: we spent a lovely few weeks visiting the in-laws in Spain. Andrés and I took a brief trip to Portugal, where we ate at a strange, fantastic Lisbon restaurant called Bica do Sapato (part-owned by John Malkovich; I will have to blog about this meal sometime). Andrés Miguel started second grade. Lucia started pre-kindergarten. My folks came to visit. We went to Hawaii and California. I've just felt very unsettled this whole time -- enjoying myself, but completely out of normal routines. Also overwhelmed with the million daily minutiae that need to be handled (aforementioned laundry, kids' school, volunteer obligations, stacks of unread magazines). One would think that by now, I would have figured out how to keep all these tasks and obligations gracefully balanced, but it turns out that I balance about as gracefully as an elephant on a high-wire.
Instead of doing something useful and practical yesterday morning, I found myself trying to figure out what to do with a couple of pomegranates I'd bought on a whim the other day. They ended up as pomegranate/orange sorbet which is quite tasty, and I ended up with red spatters all over my t-shirt from my awkward, cumbersome juicing method. (Ah, somehow it always comes back to laundry.) If you need to juice a pomegranate, I wholeheartedly do NOT recommend crushing the seeds through a sieve with a pestle. At least put on an apron first.
I do recommend this sorbet, though:
2 cups pomegranate juice (from 2 pomegranates, though mine may have been especially juicy)
1 cup orange juice
1/2 cup sugar (I used 3/4 cup but I think it was too sweet)
juice of 1/2 lime
Heat juices and sugar in a saucepan and stir until sugar is completely dissolved. Chill mixture in refrigerator (about an hour?). Add lime juice, strain, and freeze in an ice cream maker according to manufacturer's directions.
1:57:20 PM 
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