Our Meyer lemon tree is about to hand over its second crop and, as usual, I have mixed feelings.
Of course, I love to see the fruit growing and getting ripe. But if you've ever had a lemon tree, you know it takes months before the lemons are ready to pick.
Meyer lemons are huge. They take especially long to ripen, it seems. And if you don't pick them at just the right moment, they get a funny little brown spot that makes them rather unappealing. Kind of like a sucking chest wound.
Then, all of a sudden, you have a dozen or more lemons, all ripe at the same time, and what do you do with that? (Please don't say make lemonade. I'm begging you; don't say it.)
Last year, I put the lemons in a glass vase and turned it into a centerpiece for the table. That seems rather extravagant, though. This year, I'd like to use them for, you know, food.
So I'm searching for a recipe that uses lemons. Make that an easy recipe that uses lemons.
If you have one, please e-mail it to me at firstname.lastname@example.org, or post it on our blog.