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2017, what a start. I’ve been doing a lot of rage baking, focusing on personal work and getting a big project off the ground.

More about that soon.

There are more wedding photos coming, but in the meantime, I spent a rainy afternoon preserving lemons. One jar of Meyer lemons from a friend’s dramatically over-productive tree, and one jar of gorgeous organic ones¬†my neighbor dropped off the same day we harvested 20 lbs of Meyers because clearly we needed more lemons. Recipe via the maestro himself, David Lebovitz.


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