I made preserved lemons with some of the 5 lbs. of Meyers I got last weekend for a 3-citrus marmalade. Many bloggers have extolled the virtues of preserved lemons elsewhere so I don’t wish to proselytize for them here; I wish only to impart one small but tremendous technique to all of you.
I have been baking cakes lately, and putting things in jars. I am also poised before the chasm of a great transition, which has me somewhat preoccupied; just hanging out nervously, waiting to hear back from those voices in the wind. So I’m keeping busy with kitchen stuff.