Thread: Putting it by on Wednesday

"George Shirley" <[email protected]> wrote in message
news:[email protected] ...
> We used up the last of our 24 quart bags of lemon cubes over the Christmas
> holiday. Miz Anne makes a mean lemon meringue pie and we get lots of
> requests for them from the descendants and friends.
>

ahem...I never did get my slice - got a bowl of trifle for you here if you
still want it


> Today we went out in the rain and picked about fifteen of our lemons,
> we're in the process of grating the washed outsides to dry and save for
> flavoring and also for freezing for the same purpose (closer to fresh when
> frozen). Then the very large lemons are cut into chunks so we can juice
> them in our hand-operated commercial bar juicer, you know, the stainless
> steel ratcheting lever kind. The juice then goes into ice cube trays and,
> once frozen, into quart zipper type bags for later use. I like to drop
> three or four cubes into the container I keep my iced green tea in. Three
> bags of green tea, three lemon cubes and about 1.5 quarts of cold water
> makes a nice drink. I don't use sugar or sweetener of any kind.
>
> I'm currently on break as Miz Anne takes a turn, eating my cold meat loaf
> sandwich, a favorite since childhood. Cold meatloaf on multigrain bread
> with a dab of catsup on top. Last night we had hot meatloaf with green
> beans, cooked turnips and turnip greens. Miz Anne ate the cooked turnips
> and half the greens, I ate the green beans and turnip greens. I'm by
> turnips the way Barb is by beets. But I do eat cooked dirt chunks myself.
> <G>

ick on the turnip, yum for the beets!!


>
> It will probably take a week to do all the lemons from the tree and we've
> already given away about two dozen of the big things. This is a Ponderosa
> lemon, largest we've ever harvested weighed in at 3.3 lbs, most average
> around 2 lbs. Our tree is about 23 years old, we brought it here in a half
> wine barrel when we moved here in 1988 and then planted it on the south
> side of the garage in 1990 when we moved into this house. Whack it back
> every January from 12 to 14 feet tall down to 10 feet tall and the next
> spring it shoosts up to the sky again.
>
> Very soon we will start harvesting both the sweet and tart kumquats as we
> need to replenish our supply of kumquat marmalade. I think I will also
> slice and freeze a supply of them to make kumquat ice cream this coming
> summer. May even try dehydrating some for use in cakes and sweet breads.
> Our bounty overfloweth these days.

again, lucky you, George. I do envy you your warm climate!


>
> We wish all our well-preserved friends a Happy and Prosperous New Year. We
> will be having our cabbage and blackeyed peas on New Years Day as usual,
> helps for the prosperous part.

all the best to you too!

Kathi

<snip> We wish all our well-preserved friends a Happy and Prosperous
New Year. We will be having our cabbage and blackeyed peas on New
Years Day as usual, helps for the prosperous part. <snip>

We had brussels sprouts--I can't eat cabbage--and we had purple hull
peas because that is what Hun Bun said he wanted. <---Hope these
substitutions will work for the prosperity thing. : - )

The rest of the meal was smoked turkey legs and cornbread.

Happy New Year to everyone!!!