Looney Lemon Lady Invades Crazykitchen... News At 10. - Stevie's Crazy Kitchen Blog at Allrecipes.com - 233711

Stevie's Crazy Kitchen

Apr. 27, 2011 9:18 pm 
Updated: Apr. 28, 2011 11:31 pm
Tuesday, it was, when I met the "Looney Lemon Lady..." as she invaded the crazykitchen and deposited just shy of two dozen lemons - some larger than tennis balls!  The immediate task at hand was to juice those all up, deciding just what to do with the juice once it was all strained and stored?  I set about making yet another pitcher of lemonade.  From there, I moved on to cleaning some of the peels of pith, dropping them in a pot of water, to cook out the bitterness... candied peel is sweet!  Once boiled for 20 mins, they were drained and set aside.  From there, I decided to repeat that step, just for good measure, so to speak!  Again, drained them and set aside.  Meanwhile, just to see what would happen, I poured some canola oil over a bunch of the peels I was planning on trashing... wondering if it might not infuse the oil with the lemony scent?  Now sealed in a jar, they are quite attractive to look at actually, regardless of the outcome!  I was thinking of the reed diffuser I picked up after Christmas when all of the "old" stuff had been marked down 50%!  Time will tell, but worst case, I'm out less than a cup of oil!!  From there, I think I decided to quarter a couple of lemons, sprinkled heavily with salt and a little of the juice, and placed that into a dark cupboard...  I've been told that this is an age old method of preserving lemons, providing the peel (after the fact) for use in recipes.  By now, the LLL had me pretty much run out of energy, but I was urged to continue...  Out came a British rec. for lemon cake, which sounded decent, and called only for 2 eggs instead of 4+.  While I wasn't overly thrilled with the syrup as a topping, I saved some aside, adding powdered sugar, to make more of a glaze/frosting texture.  By this time, the peels in syrup had cooled, and I realized that I needed to begin dinner, and that I'd pretty much run through 1/2 a bag of sugar, leaving me little to none, till I get out to a store next!  So, the candied peels will have to hang in the frige for a bit, at which time I can bring them to room temp, drain, and sugar coat to dry.  From that batch of juice alone, I still have about 1 1//2 quarts in the frige... thankfully, we do like lemonade, and I also do have some freezer space - at least for now!  I had also collected 1/4C of zest, which I added to the bag in the freezer.  Lemon Lady needs to go away, and stay away! 

Dinner was sadly neglected, resulting in extremely dried out pork chops... they were nicely flavored, and doused in a stroganoff type sauce, noodles on the side (with more sauce,) and a frozen veggie.  Disappointing, but hey, LLL had kept me TOO busy!

I'm wracking my brain but coming up empty... sure seems that there was yet another "lemon something..." 

Then, today rolled around... by noontime I had meaty marinara in the slowcooker, which I let go all day, putting it in the frige after our evening meal.  For tonight's meal, I tossed together a shepherd's pie made of l/o roast lamb, ground in the food processor, after removing as much of the fat and grissle I could find (yes, I'm a picky eater... kin to Jack Sprat!)  Still, I found some "yuck" in the meat, but the flavors were different... per the rec I'd looked at. It called fo bouillon, tomato sauce,  onion, water and wine, salt/pepper... garlic - but it still  needed something, so I gave it a spash of Worcestershire!  That may well be it, but perhaps not... you must surely relate... a taste test here, add a little "something," repeat a few more times!  I also must have cleaned the crazykitchen 3 times, not EVEN dealing with the "after dinner mess," as that's a chore for a new day! 

There must, without a doubt, come a time when I've exhausted all of my "compulsions to cook," and dial it back a notch.  Sure would be nice to sometime act like a "normal cook," instead of a crazy person!  Considering that much of what I've learned about the culinary arts, I have done within the past 10yrs or less!  What kind of a nut must I be?  Ok, folks, I'm not thinking of my shrink's diagnosis... just flat out nutty when it comes to spending the entire day in the kitchen, cleaning one mess, after another.  You get the idea!

So, just to sorta change the subject a tad, I read in this morn's food section that a number of establishments across the valley, will open special hours so as to air the "Royal Wedding"  The only one mentioned that I've been to is opening early Thurs to serve a traditional English breakfast and decorate, and will remain open past "closing time" once again serving breakfast between 2am and the airing of the wedding...  Of course, all alcohol must be locked up at reg. closing time, and I imagine there are a many who will be sure to watch the event... I just don't know that I care to stay up all night to do so...  You can't tell me that it will not be shown again and again on a number of networks...

Well, all, be well, be happy, and be crazy... and if you've offered advice regarding "the pan," I did leave a post about that earlier this evening!  Can you help me decide?  Was it a Looney Lemon Lady... or just a split pea-sonality?  I'm in a muddle of lemons!
Apr. 28, 2011 1:16 am
Don't forget Lemon Curd. Quite British and perhaps another recipe for the Looney Lemon Lady !!
Apr. 28, 2011 10:09 am
well Stevie you have to love those lovely lemons... omg i wish i had your tree,you was one busy crazy cook ,your dinner sounds good, how did the cake turn out?...sounds wonderful ttyl..judy
Apr. 28, 2011 9:50 pm
I wish I had a "LLL" They were asking $1 for 2 sad looking lemons at my market. I passed them by. I'm thinking lemon poppyseed muffins.
Apr. 28, 2011 11:31 pm
3/$1 recently here... at the store that is! Be well!
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Stevie crazycook

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Lansing, Michigan, USA
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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