| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Misc | 1 | Servings | ||
INGREDIENTS
| 1 | Tangerines*** | |
| Olive oil | ||
| Glass votive cups |
INSTRUCTIONS
TANGERINE LAMPS *** One tangerine per person and a couple extra for practice. Cut through the rind of the tangerine around the middle, perhaps a little closer to the stem end than to the bottom. Gently loosen the skin from the sections, and carefully remove the top (the half including the stem end). Gently remove the sections from the bottom half, being sure to leave some of the pithy center part attached to the bottom half of the shell. Press the pithy strands together to form a sort of wick about 1/4 to 1/2" long. Put about a spoonful of oil in the bottom half and swirl it around to coat the inside of the shell. With the whole inside of the shell oil-coated, the lamp will look better and last longer. Add or remove oil to leave a slight puddle in the bottom of the shell about 1/16" deep. Then light the wick. This will probably take several tries, before it will stay lit. Next, take the top half, and cut a 1" hole in the center so that the flame can get air when you set the top back on the bottom half. Oil the inside of the top half of the lamp, and then wipe it dry so that more light will be able to shine through. Place the lamp on top of the votive cup and it is ready. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”