Back in NYC - after a 3 year hiatus. Love love loved HK - but after 3 years sans Oven (!), and near - hellacious Pollution levels wreaking havoc to my health sanity, decided to pull back to my beloved NYC. Hating the subways here, but there are the every day thrills of NYPL, MOMA, and theatre - Time Stands Still w/ Laura Linney was very good a few wks ago.
I found a final batch of Myers lemons hanging on a UES grocery shelf- and used two to make Hachimitsu (Honey) Lemon. A bit of Japanese schoolgirl nostalgia for me since it was the girls' tennis team's favorite go-to snack during my Shin-Matsudo South Jr High days.
These honey poached lemons are lovely to plunk in proper tea - on a scratchy throat day. But really, even lovelier to eat them standing over a sink - and letting the honey trickle down your chin, as you would see me eat a 1/2 mango. Chock full of Vitamin C and antioxidants.
Steps are: Wash/scrub lemons, thinly slice @ 3mm, and put slices in a small ziploc plastic container. Pour honey (wildflower, orange blossom) all over the lemons. Close Lid and shake shake shake. Rest them in your fridge - and give it a quick shake if you visit the fridge. Wait for a day or to let the honey macerate into the lemon flesh. Enjoy. I just eat them like soft candy really - and keep adding slices whenever I have lemons around.
Why are Iphone pics crooked when uploaded? (Waiting for Typepad to write me back!! - and will be rectified asap)
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