I filled our kitchen sink with Key Limes. They look like lemons on the outside (but are only about the size of a large walnut) and are a very pale green on the inside. The juice tastes like a combination of lemon and lime juice. Very acidic. Very delicious.
I juiced Key Limes for hours. I froze the juice in one-cup and ice-cube sizes. Needless to say, there is a slim chance we will be contracting scurvy anytime soon.
Just in case you were worried.
Key Limes are so small, I had to halve them on the diagonal to use on my juicer. I juiced over 100 Key Limes… and I still have four pounds to go! I won’t be able to lift my arms tomorrow.
Do y’all remember when I mentioned in my Thursday column that we stopped at the Liquor Expo before crossing the border into Oregon so I could purchase a bottle ofHangar One Kaffir Lime Vodka?
I was planning ahead.
This afternoon I made a ginger syrup (3/4 cup chopped ginger, 2 cups water, 1 cup sugar – simmered for ten minutes, cooled and strained) and made a little cocktail with the Kaffir Lime Vodka, ginger syrup, a squeeze of Key Lime and a splash of soda – over a lot of ice.
Garnished with a slice Key Lime and a piece of crystallized ginger, the cocktail really hit the spot as we sat in our kitchen waiting for the snow storm to arrive.
Seriously, I was expecting Jimmy Buffett to knock on our door at any moment.
This is just a pretty photo of a Fuyu Persimmon from Gina & Steve’s Ranch. Unlike your every-day persimmon, the Fuyu is firmer and super sweet. The taste reminds Gina of a Papaya. I sliced this persimmon and put the fruit in our salad tonight. So yummy. If you haven’t tasted a Fuyu, try one soon – this is the season!
The predicted snow has yet to reach our mountain. The storm remains north of us. Seattle is a mess. The mountain passes are a mess. It rained all day in Portland, but now the sky is fairly clear – full moon! The temperature is below freezing, so I assume the roads are a sheet of ice. I will never know, because I’m not leaving the house.
Until my next update, I remain, your warm & toasty (and slightly buzzed) correspondent.