Limon

I think Hannah would rather have lobster instead of chicken goo.



New York style cheesecake. There are five boxes of cream cheese in this. It weighs 35 pounds.



And bottling Ed's limoncello! Well, not really Ed's recipe anymore as I didn't have enough lemons, so it's half lemons and half limes. Just like Sprite! And I reduced the amount of sugar. But I'm still going to call it Ed's limoncello because Ed is cool. Recipe as follows:

Ed's limoncello (kind of)

12 - 15 backyard lemons, scrubbed clean of squirrel feet
750 ml bottle Everclear(tm) grain alcohol

4 cups water (filtered)
3 cups sugar

Zest lemons with microplane zester*. Add lemon zest and the booze into 1 quart mason jar. (Wide mouth jars make it easier.) Shake everyday for 10 days.

Day 10, over medium heat, dissolve sugar into 4 cups water. Remove sugar water from heat and let cool to room temperature. Extinguish cigarettes. Move all the tools and ingredients into a work area that's away from the stove and any open flames. Pour lemon zesty mixture through a fine mesh sieve** into the sugar water. (Molotov cocktail alert! Fwoosh!) Mix well. Compost the spent lemon zest. Pour limoncello mixture into sealable container.

Allow to "ferment" for 20 days, shaking the containers once every day.

After 20 days, pour into bottles or flasks. Serve ice cold. Keep in freezer and imbibe freely and often.

* Microplane zester makes this incredibly fast and easy
** Cheap Chinatown sieve works best- mesh needs to be fine enough to catch the teeny zest