when life gives you lemons… make limoncello!

You have probably already heard that saying. But I kinda like it. Besides, big bushels of lemons make me happy.

I was walking around Monterosso—the northern-most city of the big five that make up Cinque Terre—when I got ‘lost’.

Every so often, I ‘get lost on purpose.’ It is good for the soul, the discoverer in me, the insatiable curiosity I feel when it comes to: what is around that next corner? And on this particular walk, I found a grove of lemon trees: a rolling hillside of trees-bursting-with-lemons and I almost, almost dropped to my knees and gave it a good hail.

Because it made me so happy to see so many trees producing lemons—I didn’t know what to do with myself.

I absorbed this glorious orchard, short of sucking the lemons right off the tree. But fences kept me distant, so I kept walking—and found an ocean-side path, hugging the hillside that descended to a sandy beach and dock-walk back toward Monterosso… happiness. (BTW here is a peek at my Cinque Terre photo album, if you are so inclined).

My odd lemon-infused behavior aside, who ever said it was bad if life gave you lemons? Am I supposed to be bummed about having citrus infused into my life? Sure, the juice makes you pucker… but think of the funny photos you can take! Lemon’s juice defines so many sauces and dressings and flavors fish like none other. Oh, and you really should consider making limoncello. My limoncello.

It is big in Italy, limoncello, as is the orange version and about 42 other end-of-the-meal liquors. Pretty sure the Italian culture is keen on stretching a good meal—good times—and good conversation. I think they are onto something. Tiny warning: patience is a virtue when you make this limoncello: it takes 80 days or so. But I promise it is worth it. Merry Christmas—in February—that sort of thing.

If I had a huge bushel of lemons, I would make lemon preserves to pile onto Souffled Pancakes, and squeeze tons of the fresh juice into ice-cube trays. Then later, whenever I was making a sidecar or needed a Tablespoon for salad dressing… I would just pop in a few ‘lemon ice cubes.’ I am increasingly a fan of little tricks that come out of my freezer.

Two things: 1. what would you make if you had a pile of lemons, and 2. what is your favorite freezer short-cut?

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