The plain brown box addressed to me was waiting on the porch steps when I arrived home this evening. It being too dark to see who it was from, I just brought it in and started to open it without looking closely. It was heavy and dense; giving it a shake yielded no clues.
As I opened the top, however, the delightfully unmistakable scent of Meyer lemons tickled my nose and thrilled my inner chef.
Visions of lemon curd, preserved lemons - both sweet and salty, sorbet, lightly lemon-scented fish, steamed and lemon-scented winter greens swam before my eyes. The possibilities are endless.
These lemons come from the Winters back yard of my friend Bill. He and my pal Erika picked them, carefully packed them and shipped them up to me. 
Not one, but two layers of beautifully packed lemons.
Thank you SO MUCH dear friends. You will be rewarded!
Cook's Notes:
After just one day at the new job that I started last week, I got a horrible cold/flu and spent the rest of the week and weekend in bed. This week I re-start my job in earnest, working outside my home for the first time since the beginning of last summer. I welcome the busyness, but know that cooking and blogging every day will slow down to probably a few days a week. I'm just letting you know.
I generally try to put a photo on my garden blog daily. So if there's no food in my kitchen when you come by (and how sad is that?), go on over to
Raven Ridge Gardens and feast your eyes on what Nature has to offer.
Something in a lemon on its way soon...
