(no subject)
Mar. 12th, 2012 07:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bedlamsbardGot the leak fixed -- it actually started dripping in earnest last night, and I found it and put a pitcher under it, but didn't want to call Service Wave out at 11 pm, so I called them this morning and they came and fixed it. So no more leak! For the moment, anyway. (I totally don't trust my apartment.)
Yesterday I picked up a bag of Meyer lemons at Whole Foods for $2, not really knowing what to do with them. Today I zested and juiced five of them to make lemon curd (it's good, but I think I added two much sugar and I could have halved the butter), and used the remaining zest to make Meyer lemon salt and Meyer lemon sugar which, oh my god, forget the curd, that shit is amazing. I don't know what I'll use it on, but I was pretty much perfectly content eating it out of the jar. Not sure what I'll do with the curd, either -- slather it on bread, biscuits, or scones, or maybe bake it into bread or something. I want to make lemon bars, but I don't think you do that with curd. I've also got three Meyer lemons left, not sure what to do with those.
I entered my name for all three of the Student Affairs' sponsored events this week, and just got an e-mail that I was selected to go on the Magazine Street trip tomorrow, which means free lunch and shopping, YAY. (Strangely, no bookshops on that eight-block stretch, as far as I know, but Buffalo Exchange is up there, along with some other clothing shops and other shops. For those in the New Orleans area: I guess it's the stretch of Magazine between Washington and Louisiana.) So that makes me pretty happy. (Plus, you know, human interaction. Always a plus.)
At some point I guess I'll start in on schoolwork and grad/post-bacc applications, but not right now.
Yesterday I picked up a bag of Meyer lemons at Whole Foods for $2, not really knowing what to do with them. Today I zested and juiced five of them to make lemon curd (it's good, but I think I added two much sugar and I could have halved the butter), and used the remaining zest to make Meyer lemon salt and Meyer lemon sugar which, oh my god, forget the curd, that shit is amazing. I don't know what I'll use it on, but I was pretty much perfectly content eating it out of the jar. Not sure what I'll do with the curd, either -- slather it on bread, biscuits, or scones, or maybe bake it into bread or something. I want to make lemon bars, but I don't think you do that with curd. I've also got three Meyer lemons left, not sure what to do with those.
I entered my name for all three of the Student Affairs' sponsored events this week, and just got an e-mail that I was selected to go on the Magazine Street trip tomorrow, which means free lunch and shopping, YAY. (Strangely, no bookshops on that eight-block stretch, as far as I know, but Buffalo Exchange is up there, along with some other clothing shops and other shops. For those in the New Orleans area: I guess it's the stretch of Magazine between Washington and Louisiana.) So that makes me pretty happy. (Plus, you know, human interaction. Always a plus.)
At some point I guess I'll start in on schoolwork and grad/post-bacc applications, but not right now.
(no subject)
Date: 2012-03-13 03:10 am (UTC)Lemon barley!
>.>
(no subject)
Date: 2012-03-13 05:34 am (UTC)