I’ve been missing my family’s cabin of late… I didn’t make it up there in 2010. I recently went looking on an external drive for photos for some friends and realized that I have hoards of food photos from the past couple of years that I never posted. So, here is a taste of summer as it exists at my favorite place in the whole world. Everything’s a little rustic at the cabin. Cooking is done on the grill or on a propane stove, by the light of a kerosene lantern once the sun goes down. I can think of nothing more wonderful than cooking and eating and hiking and swimming and sleeping and waking up and doing more of all of it. This is living.
I headed back to my local bar with Lemon #3, the smallest of all of them. RC squeezed it for me on their fancypants old-timey juicer, and I got 1.5 Jack Rose cocktails out of it (had to supplement the juice with that of another lemon for the second). A Jack Rose is comprised of apple jack (apple brandy), lemon juice, and grenadine. I’ve only ever gotten one at Quarter, and I imagine it to be pretty gross elsewhere, because the grenadine would make it cloyingly sweet. However, they make theirs in house, and this difference turns what sounds like a nasty drink into something lighter – refreshing and delightful, even.
The first half of Lemon #4 has been juiced and zested – the zest went into the freezer, and most of the juice joined some rice wine vinegar, olive oil, dijon, and various other ingredients in a vinaigrette. I had some on a baby arugula salad with orange peppers, hard boiled eggs, blanched broccoli, blanched green beans, and the last of Lemon #1’s zest. I dumped a good amount into a spelt pasta salad for lunch a few days ago, and there was still some that made it into the fridge in the dijon jar.
The last of Lemon #1’s juice made it into a pint of rosewater lemonade (subtle, but delicious). I got a report back from D that the fate of Lemon #2 was a glut of old fashioned lemon curd… he used an old lady voice when he described making it and spreading it on toast, but apparently it was wonderful.
A wedge of the second half of Lemon #4 was used on a turkey sandwich: mendocino mustard (spicy honey mustard), arugula, sprouts, red bell pepper, cracked pepper turkey, and lemon juice. It was a quickly thrown together sandwich that was lacking something. At the very least it really could have used some tomato. The remainder of Lemon #4 was turned into lemonade (the juice) and lemon cream cheese frosting (the zest), as I recall. Man, I’m losing track, I’ll have to reference my photos. I did use up most of the lemon dijon dressing drizzled onto sandwiches and such.
Stay tuned for how I fell in love with Lemon #5, and to learn how I manage to honor the other 7 (eek!)! I’m going to have to get cracking.
The Fluffernutter is currently in committee, under consideration for status as the official sandwich of Continue reading
Pizza bagel w/pea shoots