If you’ve been over here lately, then you know how much i enjoy early mornings, and you know what a beautiful view
I relish up in the berkshires, a symphony of autumnal colors as of late… you may also know that our 2009/10 move back to the city has happened, and well, my views have changed. this year is even more of a change due to the fact that we moved from manhattan, across the bridge to LIC earlier in the year. this is how the sun comes up around these parts:
morning kitchen view
view from terrace; silvercup, home to the filming of, IMO, one of the greatest series of all time (no, not sex in the city, the sopranos! get the dvds – srsly) and if i go way out to the end of the terrace and look left, a view of my favorite building in nyc the chrysler building it looks ethereal but its just the smun: smog + sun. so things do look a little bit different around here than they do in the berkshires. but, lest you feel my lack of joyousness…have no fear because as sure as the sun shines, there’s a lemonade waiting to burst forth in every lemon and perhaps more accurately for our purposes here
if the sun surely shines as long and strong as it does in this kitchen then
ain’t no lemons gettin’ aden around here because this my friends, is what I’m talkin’ about. sickle
sun + pickle = sickle. as in, this pickle is soooooo good it’s sickle! (i had to)
meyer lemon pickle with nigella
12 meyer lemons, preferably organic
1/2 cup sugar (i use raw)
1/2 cup salt
1/4 cup cayenne powder
3 teaspoons turmeric
1 teaspoon fenugreek seeds (toasted & ground)
1 teaspoon nigella seeds (ground)
1/4 teaspoon asafoetida powder (toasted & ground)
juice of one large lemon (doesn’t have to be meyer)
1 large 2 quart jar (cleaned with hot soapy water & dried thoroughly)
1. wipe lemons with a damp cloth and dry with a clean dry cloth. make sure to get them completely dry. this is crucial because if there is any water on the lemons it could cause mold during the pickling process.
2. slice off the little scar at end of lemons. quarter them and then slice each quarter into thirds. as you are doing this remove any pits and try to capture the juice.
