We had lots of stuff to get done around the house today and I had a ton of school work, so this morning started with coffee and toast. For lunch I picked clean what was left of a roast chicken I had made last week (from the same place I got the bison - it was a heritage breed) and made some chicken salad, just chicken, some fresh herbs, celery (okay, that came from the grocery store), and mayo. After getting most of our work done, we sat down to chicken salad on a bed of salad greens with some roasted pumpkins seeds (left over from fall). We had one of our grapefruit for dessert. I got the chicken carcass going in some water for stock for later.
I needed to figure out how to use all the lemons we've been accumulating from friend's trees and the CSA; so I decided to try my hand at preserved lemons. It was actually pretty easy, other than almost burning myself sterilizing the jar. After the jar was sterilized, I just sliced the lemons in quarters, ending just before reaching the bottom so they'd stay together, coated them well with coarse salt, and smashed them into the jar. You have to really shove them in and let the juices come out, then I topped it with more salt, sealed it up; and according to the web site I found, if I shake the jar every once in a while, in about a month, my preserved lemons will be ready to use.
We haven't decided on dinner yet, I'm leaning toward just breaking out leftovers from last week and calling it a day. I still have tons of lemons and some really beautiful blood oranges I need to decide what to do with.
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