John and I were at a party in San Francisco on Saturday night, and we wandered outside to the backyard. It had amazing teak furniture and four tiers - yes, like a cake. The yard was beautifully landscaped and happened to have a miniature Meyer lemon tree. John's friend insisted that we grab some lemons, and I happily obliged. I was even more excited when I used them to make
this amazing recipe because they have delicate skin and are amazingly easy to juice. I'm not big on juicing. Or perhaps I should say I'm not good at juicing. I end up covering my hands with acidic juice and burning my hands with it. Me thinks it's time to buy a hand juicer (or scarf more free Meyer lemons from back yards).
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