It’s that time of year. When food blogs burst at the seams with recipes using all manner of citrus, especially Meyer lemons. I have my own uses for them (check out this wicked vinaigrette, or this lovely candied peel and simple syrup, perfect for cocktails, or this divine bundt cake, which doesn’t specifically call for Meyer lemons, but would be fabulous with them).
It’s that time of year again. Meyer lemons are everywhere. Pinterest, Instagram, Twitter… Oh, and in grocery stores. Thought to be a cross between a lemon and possibly a Mandarin orange, Meyer lemons are a delight. They are less tart than their pure counterparts, and have a delightful floral quality that brings so much to dishes that they’re used in. Continue reading
Really? If the calendar didn’t say so, I wouldn’t believe it. There’s a layer of snow out there that beats all that we got last winter (when, by the way, it was 20C or warmer at this point). It’s grey. My son has a cold. Everything screams “hunker down!” Continue reading