I am trying my best to eat, bake, and drink my way through the bushel of citrus from my mother-in-law’s trees in Elsa, TX.  The oranges are so sweet and luscious, and the grapefruit is deep red and intensely flavorful.  (The other day I was just thinking orange zest may be my favorite ingredient in baked goods.  I think this might be because we only get to taste it when we eat something homemade or specially crafted.  Store-bought breads and cakes and muffins rarely have zest.  I think this is because the only way to get zest is with two hands and a zester.  It takes a little effort.  But it does freeze well.  I love how it can brighten a waffle or cake, but not…