Re: Weekend accomplishments
I just found a recipe for "Old Time Lemon Jelly," which I may try after
Christmas when Ms Fatma flies north to visit her kids. Might be a nice
Sunday breakfast, buttermilk biscuits with lemon jelly. Or lime jelly.
[Separately, of course. Lemon-lime jelly sounds like one of those
horrid drinks concocted by our fast-food entrepreneurs. Both the Key
lime and the Meyer lemon have paper-thin rinds, so a little rind could
be added to the mix of each.
Oh, yeah. To whomever warned about Campbell's tomato soup containing
sugar [Campbell's tomato bisque, likewise], Albertson's house brand
CLAM CHOWDER contains a dose of sugar. Give me a break. I guess because
they're not brave enough to put nicotine in their soups, they are using
the next best addictive, sugar.
On Sunday, December 19, 2004, at 03:13 PM, Cathy Carpenter wrote:
Wish I could! I do the same with my basil: harvest the leaves and food
process it with olive oil as if I was going to make a pesto sauce,
then place it in ice cube trays and freeze. When frozen, I pop out the
cubes into freezer bags and place back in the freezer. Then, when I
need basil in a recipe, I just grab a cube or two and add them to the
On Sunday, December 19, 2004, at 01:04 PM, james singer wrote:
Not much to report. Squeezed and froze about 3 gallons of tangelo
juice--there are still many more to pick and process--and several ice
cube trays of lemon and lime juice. Kind of tedious freezing juice in
ice cube trays even if one has six or seven trays to work with. Two
Meyer lemons, for example, will produce enough juice to fill a tray.
So when you have a bumper crop, as we seem to have this year, one
doesn't make much of a dent in it with ice cube trays--and for lemon
and lime juice, almost any other unit of measure it too large to have
27.0 N, 82.4 W
Minimum 30 F [-1 C]
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