
While many a Southern Californian accepts the mild, sunless winter with weighty trepidation, there’s one couple, the Griswolds, who revel in the arrival of a substitute yellow ray. What is it? Nothing more than the aura of gorgeously ripe Meyer Lemons that surround their sweet seaside abode.
Cuisine lovers themselves, the Griswolds traditionally pull the 40+ pounds of Citrus each year, preserving the perfume-laden Lemons for use in Tagines (Stews), Salads and various Savory stews/dishes. And after a long weekend dedicated to jars, acid and salt, I sit idly by and wait to receive one of these beautiful tokens of friendship. (This past year’s Jar was shared with many of you as they were used in the Lacinto Kale Salad served at the Friend’s Cook at Canele night).
However, this year, the Griswolds said, “Forget it,” to doing our Preserving (Dirty) Work. They decided enough was enough. It was time for them to show us how to make our own. The result – Who knew it could be so simple?
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