The great California artist Richard Diebenkorn painted a small dramatic composition of a tomato with a knife. I used an orange instead.
The tart peel and sweet flesh of dried oranges make an incredibly satisfying dessert. I use Valencias because their thin skins adhere to the flesh, but any kind of citrus--especially mandarins--taste great. (Check out your local Goodwill for an inexpensive dehydrator).
Directions Place an orange on a cutting board and remove the top and bottom with a very sharp knife. Proceed to slice as thinly and uniformly as possible. Continue until all of the oranges are sliced. Layer them in a dehydrator and dry on a low setting for approximately 12 hours. When the interior of the oranges feel dry and look like transparent stained glass, take them out and store in plastic bags. They'll keep at room temperature for several months and even longer in the freezer.