I recently figured out that I can make fresh chopped baby spinach (and kale and chard) by chopping it up and frying it in my cast iron frying pan with some avo oil.
When life gives you lemons, don’t make lemonade - make life take the lemons back! Get mad! I don’t want your damn lemons, what am I supposed to do with these? Demand to see life’s manager. Make life rue the day it thought it could give Cave Johnson lemons. Do you know who I am? I’m the man who’s gonna burn your house down! With the lemons. I’m going to to get my engineers to invent a combustible lemon that burns your house down!
Salted preserved lemons are delicious. Quarter them lengthwise but not all the way to the end, then smash them down into a jar with lots of salt, pack in as many as you can. Seal it up and give it a shake off and on for a few days, then leave it in the refrigerator for a month. Yum. Use the peels in cooking, they are salty, sour, bright tasting.
Squeeze half of the lemon, put it into shaker. Add a lot of ice and two teaspoons of powdered sugar. Shake it hard. Pour everything into a glass and add 5cl of gin. Steer it gently and enjoy your gin fix.
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