All posts filed under: preserved lemons

grilling peaches and some other good stuff for dinner | a raisin + a porpoise

warmly

What a weird summer we’re having. If I were writing a six-word memoir of this season, that sentence above would have to make the short list, along with ‘What Is Up With The Dog?’ and ‘Try Starting Dryer Before Clothes Rot’ and possibly ‘Let’s Put Kombucha In That Hat.’  It’s a weird-weather summer, dry and yet humid, and the plants (and the people) are showing the strain. It’s a weird summer of keeping a watchful, helpless-feeling eye on politics and on various relatives and on an increasingly senile house pet, a weird-in-general, hodgy-podgy summer of things both coming together and falling apart, of things being limp and drippy, yet parched. It’s still summer, though. Which means popsicles and more popsicles, as many as possible, and being certain, late at night, that as summer wanes (didn’t it just begin?!), there is more fun to be had than I am making time for. And it means enjoying unscheduled stretches of minutes and hours with my three kiddos, all home under one roof by dint of a miracle …

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caching in on lemon season | a raisin & a porpoise

caching in

  I have a lemon problem.  It takes enormous self-control to vary the content for you here, because basically all the time I am working against the urge to say “put some lemon in that.” On top of that personal issue, we just got back from a trip to heavily-lemoned California, where lemons are not only for sale in markets at prices to make an Easterner weep, but on most streets they are just tumbling to the ground and rotting in heaps, dripping from the branches of trees that people drive by without stopping to sing hymns of gratitude, let alone picking or eating them. To the bafflement of my West Coast family, I packed myself a flat-rate box of lemons and shipped it back here, where I could sing hymns and go all nose-to-tail on them in the privacy of my wintry home. I set out below to give you a brief, simple recipe for taking what is essentially refuse or compost, stuffing it into a machine, grinding it up–pulverizing it, really; just absolutely …

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Dill pesto from A Raisin & A Porpoise

frond feelings

I don’t know what all of you have gotten done the last few weeks, but the dill’s sure been busy.  It has self-seeded in a good portion of my parents’ garden, and it’s about as high as an elephant’s eye, and I picked a whole big lot of it, knowing full well I had nothing to mince it up into (it’s mad tasty added in copious amounts to spinach, but I had no spinach). I just got kind of mesmerized by its abundance, and the waxy feel of the leaves and the bracing aroma as I picked.  Then all of a sudden I had a huge handful of dill, whose abundance I did not want to waste. Dill pesto!  There’s an idea.  Fearing it would be too aggressively dilly on its own, I threw some lettuce in to mellow things out. In a matter of moments, I had some glorious green goo. There are lots of things this would be good with, and for, and on. I imagined styling it up for you on a …

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