Jacksoup

@Smithy. I have lots of dehydrated lemons and would be happy to send you some. I’m lucky to have lots of friends with Meyer lemon trees. I know you’re in the road right now if you want to DM an address, would love to share these.

I’ve been dehydrating Meyer lemons for the past couple of weeks. I use them in my morning tea and in my water bottle. They’re also great in chicken piccata- they re-hydrate quickly. I’ve also zested lemons, juiced and frozen the juice and zest.

@patti, you are amazing! It’s very heartwarming to see everyone jump in with ideas. Well, except me, I have no ideas🤷‍♀️ this is just so nice to follow.

@weinoo It was in Sacramento, lived here all but three years of my life.

@Smithy’s wilted spinach was hugely popular here in California in the 80’s, if remember my decade correctly

I was a car hop at A&W in high school, short skirts and white go-go boots. Tips were great. Due to a staffing shortage, I worked the grill and was very good at it. I had years of cooking practice from my Betty Crocker cookbook for Boys and Girls😂. Anyway, loved it but went on to a long career in insurance and only cooked at home since.

I really like the chile rellenos not a big hot/spicy fan so these work for me

I’ve had several of the Roy wines and they are very good. Friend of mine was the national sales director.

My kid loved honey mustard suace and BBQ sauce

I’m so impressed with your courage to drive this big rig on your own. And moving on so well, I know it’s a heartbreaker without your darling.

I have several aprons hanging on a horizontal rack on my kitchen wall. Most are souvenirs from places I’ve been. I wear them when cooking but not baking. I seldom bake anyway. They’re an easily packable souvenir and I get to see them everyday. My current favorite in one from Eataly in Chicago.

Thank you enablers! I just got one using the code, so only paid for shipping. I have no idea where I will store this as room is limited bit I have cupboards in the garage that I can use.

Friend has a key lime tree, she brought over all these limes and made we made lime curd. Water bath canned it, so it’s supposed to last about 4 months in the fridge

Friends had to cancel their party when their rescue Frenchie had to go back to the hospital. My son and I are having Ro-tel cheese dip, loaded potato skins and pigs in a blanket. Very old school but the best I could do on short notice and it’s easy. Starting with espresso martinis. I will likely switch to red wine, son will drink PBR. Frenchie was rescued as he was used as a breeder for 4 years and kept in a cage smaller than him so he was never able to fully stand. If you’re interested check out humbugthefrenchie on IG. Lucky to have UCDavis vet school nearby.

You always impress me with your substitutions. I have to follow a recipe exactly for the first time, but you are giving me inspiration.