Winter is the height of the season in Southern California for many of the greens we all love.

Kale, Spinach, Rapini, Chard, Mustard, Pea Tendrils. You see them this time of year at the market. They are so beautiful, like masterful Baroque still-life paintings of the Dutch Golden Age.  The intensity of detail of these greens can almost be off putting. Intricate shapes, complex gradations of color; thick, lush and vibrant. Cooking with them just makes you feel like an artist.

But if you are able to look past all the variations of green greens, you might notice another type of green entirely. And that green is RED!

You may be familiar with Red Leaf Lettuce. It’s a pretty alternative to the Green Leaf Lettuce you find in your local supermarket. Aside from its striking red blush, it tastes fairly similar to its more common green brother. Though, I swear it gets all black and slimy much quicker than the green guy.

I got a load of lemons today.

It's citrus season is Southern California, and you know I am always up for a little urban foraging!

So that is just how I started my day, sack in hand rummaging through the branches of my neighbors fruit trees. Just so you know, I have rules about foraging. So don't accuse me of stealing. All my "victims" are either willing participants or silly people who stupidly planted their citrus so that the branches hang out onto public thoroughfares! So you see, these details make my harvest perfectly legal. Still, I never take more than 2 or 3 pieces of fruit from each tree... I do have some scrupples!

But once I was home, I was faced with the decision of what to do with my haul... A dessert popped in my brain. I do like lemon desserts, and considered a lemon sabayon tart. Besides, Sippity Sup has been abondonded by its readership and a pretty dessert always brings the strays in my flock back home. I may still do that dessert too, because I have a lot of lemons. But there is no time to bake today. I have other committments.