So I bought, yes bought a bunch of lemons, way too many for me to use quickly although if I had a Spa the lemon juice would have been used up within hours I suspect. I got through about half the bag that I had purchased from a big shop, they were California Meyer Lemons that I really like, sweeter than most lemons.
My good friend Anneli returned from Finland and brought me a new supply of a little item that I think is wonderful must have in the kitchen for any cook. It's a bag divided into sections and you pour squeezed juice, then seal (I use a rubber band) then freeze. When I want to add fresh/frozen lemon juice all I have to do is squeeze out a pod of the frozen juice from the bag, I keep the whole bag inside a freezer zip lock bag after I initially open.
I did the same thing with my harvested pomegrantes last fall. Worked out great. The juice tastes absolutely fresh like you just got from the tree.
Love using the lemon juice on Avocados and especially when I am making either a roasted chicken or fish meal.
The Europeans are so smart and innovative, I wish I could buy these little inventions in this country.
Before I put the lemon rinds into the compost, I popped them into a pot and simmered for an hour with some sprigs of thyme and agave sirope, that I plan on drinking to ward off any potential sniffles that might think want to come my way. Should be a different drink to sip on a winter evening. Slainte
1 comments:
This is a great idea. I just wanted to say that if these are the same design we have in Sweden (and they look the same) you don't have to seal them with a band. Just tip them upside down (as if you were trying to pour the liquid out again fast)when they are full and they seal themselves. Don't ask me how it works but it does!
Post a Comment