Lemon Lime, A Sweet Tart, and Food to Make One Shiver and Shake All Over*
Fancy a Lime Tart made from a drop of Pear Schnapps, maybe two drops, Agave, Vanilla, Cashew cream, non-dairy sweetened condensed milk, organic sugar with a walnut/date/biscuit base? And limes of course. Yea, same here.
Potted Tahitian Lime dwarf trees are easy to grow and require much less watering than planting larger trees into the ground. Lemon Eureka produce fruit for most of the year. That's. When. Citrus. Rocks.
Our daughter took a few photos of our lemon trees last week in the garden and I especially like this pic below as the leaves look translucent. We leave the fruit on for about three weeks longer than required. That way, the lemons are full of juice and the zest is Hard as Halley's.
Hot Henry chops up dead trees in the winter which burn on our log fire at night. We collect our lemon, lime and orange skins, put them on the fire to make it shoot sparkles of even more fire, and the whole place smells divine. All insects move house immediately! The cooled down ashes go around the citrus trees and other plants the following morning. Anything citrus also appear to like mineral salts i.e. Epsom.
Our daughter makes a lemon drizzle cake which is simple to cook and is gone within 10 minutes usually. Before it disappears though, it looks so pretty with shaved lime peels on top.
When I make Thai, Asian food, or stir fries, I usually have lime juice to sprinkle over the food, as well as Coriander leaves which I keep on a plant in the kitchen. The taste of the meal is vastly improved with these two extra ingredients.
Did you know that lemon juice mixed with one tablespoon of organic Apple Cider Vinegar and a small amount of Maple Syrup (in a glass of water) is what most bodies yearn for, on occasions? Notice how the fruit in pic below (taken from a different angle) is knobbly and uneven, and doesn't look like the waxed EVEN-skinned variety sold in certain shops...
