For the first time in living memory I am not having a coffee this morning. I have lost my voice and need something stronger, much stronger.
My workers are suggesting an onion with honey drizzled on top to be crunched raw like an apple. I am thinking of excuses why not to do this...like what use is my voice anyway if I can not be around people for 24hrs.
No. I want some good tasting medicine. Something that tastes good and will make me feel good right away. I have lived in the USA after all and picked up some instant gratification expectations. Maybe this is the opportunity I have been waiting for to try out my home made limoncello?
Back in February when the lemons were falling off the trees, I had some indigenous lemon with thick bumpy skin and pith but not the best flesh or juice. This lemon is affectionately called the Noriega lemon.
The other lemons all have their special niches in the kitchen: The green ones with orange flesh are fragrant almost sweet and wonderful in desserts; The giant ones are very acidic and terrific for cooking, for example, with chicken; The Persians are good all rounders and maybe best for lemonade and the small round limes are made for grown up drinks. The poor old Noriega lemon, surrounded by all these other super star lemons and limes, seemed redundant.
Then I had an idea. Even if the flesh was mediocre, they have a lot of skin and a good aromatic zest. Why not use them to make limoncello? In the end all the lemons from the tree were zested and covered with vodka, that is a lot of concentrate.
That brings us to today, about five months later, these little jars of limoncello concentrate sitting in the drinks cupboard seem like just the medicine I am looking for. Wondering how I overlooked them for so long.
So, here goes, drinking my concentrate with freshly squeezed lemon and cane juice in the morning. Out of this world delicious. I think I feel better.
Yes, normally I will try to hold out until after dinner..........
My workers are suggesting an onion with honey drizzled on top to be crunched raw like an apple. I am thinking of excuses why not to do this...like what use is my voice anyway if I can not be around people for 24hrs.
No. I want some good tasting medicine. Something that tastes good and will make me feel good right away. I have lived in the USA after all and picked up some instant gratification expectations. Maybe this is the opportunity I have been waiting for to try out my home made limoncello?
Back in February when the lemons were falling off the trees, I had some indigenous lemon with thick bumpy skin and pith but not the best flesh or juice. This lemon is affectionately called the Noriega lemon.
The other lemons all have their special niches in the kitchen: The green ones with orange flesh are fragrant almost sweet and wonderful in desserts; The giant ones are very acidic and terrific for cooking, for example, with chicken; The Persians are good all rounders and maybe best for lemonade and the small round limes are made for grown up drinks. The poor old Noriega lemon, surrounded by all these other super star lemons and limes, seemed redundant.
Then I had an idea. Even if the flesh was mediocre, they have a lot of skin and a good aromatic zest. Why not use them to make limoncello? In the end all the lemons from the tree were zested and covered with vodka, that is a lot of concentrate.
That brings us to today, about five months later, these little jars of limoncello concentrate sitting in the drinks cupboard seem like just the medicine I am looking for. Wondering how I overlooked them for so long.
So, here goes, drinking my concentrate with freshly squeezed lemon and cane juice in the morning. Out of this world delicious. I think I feel better.
Yes, normally I will try to hold out until after dinner..........
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