We had a rainy and stormy night last night. The thunder was the booming and it was the rolling type followed by the sound of heavy rain drumming rain on the roof. The last 24 hours brought 2.76 inches of rain in my neighborhood and as much as 3.64 a few miles away. As I write the sound of rain beating down of the roof is accelerating again…. Gotta love it!
Too wet to have coffee with the bees but I am enjoying my coffee. I am kinda sorta having coffee with my oldest daughter and her husband – they are out in Camarillo California to be precise, but with me in spirit. They sent the family a gift pack the past several Christmas’s from Harry & David, well known for their pears, but this pack had a 12 ounce package of coffee beans. The Northwest blend flavored – Hazlenut, Praline and Cinnamon. So, Melissa and Tayna….here’s to you! I am also snacking on my homemade sourdough bread, 30 minutes out of the oven…..still warm enough to melt the butter under a layer of my Serrano pepper and peach preserve.
I did check on the bees and the garden yesterday and they are busy buzzing away and gathering pollen. The strawberries are kicking out blossoms like crazy and I noticed a handful of blossoms on the sugar snap peas. I suspect I will be picking some snap peas well before New Years Eve. The carrot seeds sprinkled a few weeks ago are coming up nicely and should be ready to thin in another few weeks….I say should….seems like I have good intentions and always wind up with crowded carrots!
I will be picking my lemons this week and I need to decide how to reward my self, hmmmm – Lemon Curd is high on the list and may also be compatible with making Limoncello. How about both! Claire from “Promenade Plantings” gave the best advice for using lemon curd – open jar, insert spoon, pull out a heaping spoonful and insert into your mouth and let your taste buds celebrate….She said something like that
- 1.5 Liters of Everclear – available in Texas
- 14 Lemons
- 1.5 Liters of water
- 2.333333333333333333 pounds of sugar
Peel lemons taking care to not use the white portion of the peel…..just the yellow.
Place peels and Everclear in glass jars, seal tightly and place in a dark cool place for two weeks.
Mix sugar and water – heat and stir until dissolved. Let sit for an hour or so.
Drain lemon peels from the jars and mix with sugar water. Make a calculation a head of time in order to have on hand enough bottles to accommodate the new volumes.
Be patient and allow the bottled Linoncello to sit for a full month in a dark and cool place.
Store in the freezer and enjoy shots….I am looking forward to the fruits of my labors.