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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.