Arancini (Tomato Confit Rice) Fried Pita Taco

The confit is the molten gem at the center of this decadent “gyro,” basted with macadamia garlic dill spread (from Mana Foods) and fresh-squeezed calamansi juice (hand-picked petite oranges) from my coworker’s upcountry garden. I fried the bread in luscious avocado olive oil until the pan smoked out, removed it from the heat, and on top of the pita assembled my tomato arancini rice and folding over to seal in the heat and wait for the essence of the confit to ooze out, before biting in. Chips on the plate sound good? There is a homemade wellness drink in the fridge (of mashed blueberries and ripe pineapples floating in tart calamasi water sweetened with brown sugar and honey dew juice) ready to grab for this meal. (I have extra gift jars for my friends I will bring for their housewarming party tonight.) I will spend time with my plants today— repotting, pruning, decorating my home like excerpts from the book “Honey from a Weed.” And all will be well.