ElsieD

Yesterday I took my bag of 10 lemons, zested, and juiced them. The zest was frozen in 1 tablespoon blobs, equal to the zest of 1 lemon, on plastic wrap. As each lemon provides appx. 3 tablespoons of juice I froze the juice in ice cube trays, 1 1/2 tablespoons per cube. I just need to pop the cubes and bag them. I'll do the same with a bag of limes I bought yesterday. They were $7.99 for a bag of 22 limes which seemed too good to pass up. I won't zest much of it as I seldom use it, but the juice will get the lemon treatment although frozen in smaller amounts.

My black bean reference was said tongue-in-cheek. I actually like all kinds of beans but we never have them except for boston-typed baked beans. John does not like, and won't eat, beans and lentils. But, I'm with him on the chickpeas. Nasty little things.

Thank goodness. Nor a chickpea, even better!

Does he like cilantro?

I tried that once too.

I bought a bag of lemons and I'm wondering about freezing the zest in strips, without the pith. How do you turn these strips into zest? A food processor would be overkill, if it even worked, and the strips would be so thin can't see using a grater. I must be missing something? As I'm sitting here thinking about this, I'm wondering about peeling the lemons, leaving the pith on, freezing the peels and, when I want some zest, the peel would be easier to zest?

I just picked up some sausage labeled English Bangers. Plan to make a Dublin Coddle.

Available on Amazon.ca

I agree.

That looks amazing. When strawberry season arrives, I top plain angel food slices with fresh strawberries and whipped cream. I'll have to try your recipe with strawberry jam. I have some 4" mini angel food pans I'll use.

I've never seen the white Worcestershire in any of our grocery stores but then I've never looked for it so may have missed it. We always have the dark Worcestershire at hand.

Please pick me up on your way!

I'm salivating.

That is one gorgeous sunrise!

As many of us know, you've come to the right place!

What a wonderful introduction! Welcome to eGullet.

I decided not to bother with another batch of waffle batter and called Cuisinart instead. A new waffle iron is on it's way.

Too bad they don't ship outside of the U.S.A.

Since you mentioned Meyer Lemon, can it be used as a 1 for 1 substitute for regulat lemons? My nearest grocery had a good buy on them last week and I almost bought a bag until I remembered that I wasn't sure what I was going to do with them.

I want to buy some lemons and limes in bulk. What is the best way to freeze the zest? If I remove the peel and 100% of the pith, is there any reason why I can't pulverize the flesh in my Vitamix and strain that mixture to maximize the juice? I'd freeze the juice in ice cube trays.

Do all your waffle irons cook evenly?

Nice! How long did you bake it for?

This may or may not be of interest to you bakers out there. I find a lot of the small batch baking stuff calls for buttermilk. As we don't drink it and it takes a while to use up, I freeze it in these egg bite bakers. They hold 1 /4 cup each.

Thank you all for your responses. I ended up buying the Cuisinart WAF 350C and have used it twice. I was not happy with the waffles. They were dark brown on one side, almost too brown, and barely tinged with colour on the underside. I'm going to try another batch and cook one square up on each of the settings and see what happens. Day two I made muffin sandwiches. I toasted the English muffins in the iron, and cooked sausage rounds in it as well. I scrambled two eggs and spread them between the 4 pancake slots. 0nce I flipped them, a slice of cheese went on two of them. Once the cheese had meltedwe had our sandwiches. That turned out really, really well. We'll see what happens with the next batch of waffle batter.

Chocolate Cream Pie from Dessert for Two. The reason the tops look different is because I had plastic wrap on one to prevent a skin from forming while the other went without.