Morten made a comment about using lemon zest in his rub, and I
wanted to just make mention of something I learned. We have a
MEYER lemon bush out behind the house. It's not that big- maybe
5' in diameter, but it produces an unbelievable number of lemons.
The Meyer lemons are larger than the typical grocery store variety
and range in size from that of a large lemon to almost the size of
a small orange. The bush behind my house produced just over 240
of them last November and it reached the point where my neighbors
would almost lock their doors when they'd see me coming with yet
another bag of lemons.<grin>

Meyer lemons have a sweeter flavored juice than regular lemons,
and you need to make some adjustment to recipes when using it.

The lemons I kept were juiced and the juice frozen in pint
containers for future use. On the spur of the moment, I zested,
bagged and froze the rinds of approximately 6 dozen, thinking I'd
have the rinds to use in rubs and sauces.

When I tried it the first time, however, everyone agreed that I'd
been inebriated when zesting the lemons and had zested oranges
instead. The frozen, dried zest was orange in color and the taste
was indistinguishable from that of an orange. That's not good
when making a lemon butter for scallops, for instance.<grin>

Anyway, it's a "heads up" to anyone planning to exploit a lemon
tree or bush in their yard- the Meyer lemon is terrific, but be
careful about the sweetness and the flavor of the zest.

--
Nonny

Giving money and power to
liberals is like giving
whiskey and car keys
to teenage boys.