All posts filed under: lemons

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hit by lightening

I am reading a novel in the middle of the day.  Now there’s something crazy right there.  It’s Ali Smith’s How To Be Both (so good! SO good!), and when I read, therein, the phrase ‘hit by lightening,’ I realized that it describes exactly the feeling that results from performing a magic vamoose out of negative temperatures and icy pathways and long lists of things to do, to a place where reading a novel in the middle of the day, in a t-shirt, near a palm tree, is not only possible but actually happening. CRAZY. No layers to pile on, no strategies or routes to plot to get from house to car intact, and nerve-feeling restored in even the outermost extremes of all extremities. If I remember correctly, right before we got out of Dodge, I was making lemon cookies. I had seen a recipe pinned up on what my daughter refers to as “Tumblr for old people,” and I followed the link to find the instructions were in Italian.  I can hedge my way around …

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staple remover

January has been up to its usual crazy hijinks.  Thaw! Freeze! Snow!  Repeat.  So basically what we have is a thick layer of ice that will probably not melt before August (this is the kind of despairing idea that takes root in mid-winter), slip-covered (and I mean that) in a topcoat of snow. I actually kind of like winter, but I could do without the luge-track conditions here on the hill, conditions that turn every jaunt to the car or chicken coop into a dance with fate.  I did a triple toe-loop last week trying to bring the chickens some water, magically escaping knocking myself unconscious in either of the two ways that immediately came available (bonking head on ice; braining self with metal water pot that went completely airborne and landed a few feet away), giving the dogs (the only mammalian witnesses) a little case of PTSD, and doing my already-ailing back no favors.  I begin to comprehend why people of a certain age de-camp to warmer climates, and their more reliable walking conditions, …

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meyer lemon caramel, from A Raisin & A Porpoise

what was the question?

The answer is olive oil! I was really excited to tell you that, so I skipped ahead of the question. Once upon a good while ago, I posted a recipe for meyer lemon caramel, and that little feller made the rounds. Largely thanks to Marisa, it was linked to and re-posted and made its way here, where it was revealed last Friday that a replacement for butter in the caramel would be welcome. My first answer was coconut oil, because that makes a fine caramel, but it turns out that the person posing the question is not a coconutarian.  That set me to thinking. Over the weekend a lightbulb went off, and I made the caramel with olive oil.  Yes!  Yes!  So tasty. So all I have for you today is something I had for you a while ago, just updated.  Meyer lemon caramel with olive oil.  I’ve updated the original with that substitution, and now I am going to go eat the rest of the jar.

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