I spent the better part of yesterday getting the store together so we wouldn’t look so shabby for the Victorian Walk tonight. Our construction project is coming along nicely. I managed to clean the construction mess out of one of the windows so Anna has a place to spin for the holiday crowds.
The other side is still filled with construction stuff. My contractor offered to move it, but I had other plans. While some might see this problem as a big mess, I saw a fun opportunity. Check it out!
We had two gals to choose from: the one wearing the ❤2knit shirt or the #hooker shirt. I figured the construction workers would be more likely to appreciate the crocheter.
It may not be very Victorian, but I bet we have one of the more unique windows in town. A definite conversation piece. Nothing quite like the thrill of turning lemons into lemonade!
Speaking of lemons, I cook with fresh lemons all the time. I try to keep at least a half-dozen on hand. Keith likes to drink that powdery lemonade mix, and his favorite was the strawberry lemonade. He’s had trouble finding it lately, plus I hate to see him using nasty processed food stuff so I started making my own.
It took several attempts to get it right, and here is my final concoction:
- 2 cups frozen strawberries
- 1 cup water
- 1 ½ cups sugar
- 1 ½ cups fresh squeezed lemon juice (about 6 lemons)
- 24-28oz cold water
Partially thaw strawberries. Bring sugar and 1 cup of water to a simmer. Cook until sugar dissolves.
Place strawberries in a blender. Pour about ¼ cup of the sugar mixture over the strawberries and purée. Add remainder of sugar mixture. Strain and cool.
Place strawberry mixture into a large pitcher. Strain lemon juice to remove any excess pulp and seeds, then add to pitcher. Add cole water, stir well. Fill with ice and serve.
Delicious and refreshing!
I have at least a half-dozen variations of chicken with lemon that I make on a regular basis. Mom’s least favorite food is chicken, yet she goes bonkers for this easy Lemon Chicken. It is a simplified take on Chicken Piccata, and perfect for a quick meal.
- 1 ½ – 2 lbs boneless chicken tenders
- 1 stick butter
- 1 cup chicken stock
- ¼ cup fresh lemon juice
- 1 tablespoon parsley (either freshly minced or dried)
Place butter in saucepan and melt. Skim the fat off the top. You must use real butter, this won’t work with faux-butter. You are clarifying the butter (removing the milk fat). This helps keep the butter from burning. Pour clarified butter into a skillet.
Lay chicken tenders between 2 sheets of waxed paper, and flatten with a meat mallet (⅜-½” thick or so). Dredge in flour seasoned with salt & pepper. I don’t measure, just several big shakes of each.
Heat butter in skillet at medium heat. Add chicken and lightly brown on both sides. When chicken is brown, add chicken stock and lemon juice. Reduce heat to medium low and cook until sauce slightly thickens. Add parsley and serve.
And for my non-chef friends out there, please note that lemon juice comes from a fruit that looks like this:
It doesn’t come from a bottle.This stuff is nasty and should never be used as lemon juice. Not sure what it is good for.
And squeezing fresh lemon juice is not hard to do, especially if you have handy tools like these:
Naturally I have all three. They also make one that looks like a little bird, but it’s cuter than it is functional. I think someone gave me one once, but I never use it.
Lemons are indeed a lovely thing! Get out of the house and come see us for the Victorian Walk tonight from 4-8.