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| リスボンレモンの花 |
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| 蓮華草 |
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| Lisbon Lemon Blossoms |
I’ve planted a lemon tree in my garden, which has such a lovely name.
I decided I wanted one early last winter and planted it.
I hear that many people are put off by the idea of planting fruit trees because they attract bugs. That’s why I chose a lemon tree, which doesn’t attract many bugs.
When you’re planning to plant a fruit tree and looking for one, don’t you have people around you who, for some reason, try to push orange or mandarin trees on you?
I just think it’s none of their business.
It’s something someone else is buying and growing, yet they force their recommendations on you—what on earth gives them the right to speak with such passion?
I end up just smiling quietly and ignoring them, don’t I?
I chose a lemon tree because I really wanted one.
My garden, which has such a lovely name, has a symbolic tree, but I was specifically looking for a fruit-bearing tree, so I settled on a Lisbon lemon tree.
Come to think of it, since it bears fruit, it naturally blooms as well, yet I hadn’t even considered the lemon blossoms themselves until the buds began to form.
As you can see, the flowers are white and delicate—they’re lovely.
That’s why I decided to share them with you today, so I took some photos a little while ago.
Come to think of it, I remembered my plan from last year to make lemon marmalade, so I searched online and found some pesticide-free, preservative-free lemons for sale at a good price on Rakuten, so I bought them.
I purchased 5 kg for 4,800 yen with deferred payment.
I’m looking forward to it.
Lemons, Domestic Lemons, Second-Grade, 1kg, 2kg, 3kg, 5kg, 10kg <Lemons You Can Eat the Peel> Free Shipping, No Wax, No Preservatives, No Fungicides, Lemons, Produced in Hiroshima Prefecture and Other Areas, Second-Grade, Irregular Shapes, 100% Box Purchase, Size Assorted, Vitamin C, Fruit, Citrus, For Home Use
Product Number: kokusan-lemon 1kg
(I’m pretty sure there’s a recipe out there for making marmalade using waxed lemons. Try searching online or checking your local library.)
Do you all know the term “blanching”?
Actually, whenever O. and I come across the word “blanching”—whether spoken or written—we preface our explanation by saying, “We don’t understand why such a confusing term is used,” and then we launch into a campaign of explaining it over and over again.
Why don’t you give it a try, too?
“Yudekobosu” means filling a pot with water, bringing it to a boil, blanching the ingredients that need to be blanched, and then draining them into a colander placed in the sink.
It simply means boiling them and draining them into a colander.
This is O.
I even think I was born just to convey this to all of you.
It means boiling them and draining them into a colander.
Have a wonderful Sunday.
Prof. O.
As for the recipe, I posted it on Cookpad.
Simply boil the lemons with their peels on, drain them in a colander, and then simmer them with sugar in a separate pot. While they’re boiling, taste a bit of the peel, and repeat this process until the balance of bitterness and sweetness suits your taste, then simmer them with the measured amounts of sugar and water.
According to Google AI, to sterilize the glass jars for storage, simply wash the jars, lids, and rubber gaskets (the rubber rings around the mouth of the jar) with dish soap as usual. Then, without wiping off the water droplets, sterilize them in a 600W microwave for 1 to 2 minutes, and let them air dry without touching them with your bare hands.
Alternatively, submerging them in a pot of water, bringing it to a boil, and letting them cool naturally has the same sterilizing effect.
In that case, simply remove the jars with tongs or cooking chopsticks and wipe them with paper towels.
If your glass jars or lids are not heat-resistant, spray them with a product like Dover Pastryze and wipe them with paper towels.
The key is to complete the sterilization process without touching the storage containers, the chopsticks or spoons used for storage, or the lids with your hands.
I like my lemon marmalade a little bitter, so I’m going to try making some right away.
I’m really looking forward to it.
It’s a bit chilly today, so if you’re planning to take it easy, why not try making pot-au-feu?
For an authentic recipe to start preparing today, I recommend the one from Ms. Megumi Fujii’s *Careful Home Cooking*.
If you absolutely must make it today, keep in mind that only the meat preparation takes time, so just season the meat as usual and give it a try.
Actually, the secret to making it delicious is to simmer it longer rather than worrying about the time.
In my case, I put it on the stove and let it simmer for two hours longer than the specified time, and it turns out exquisite.
Oh, and don’t forget to pick up mustard or horseradish at the supermarket when you buy the ingredients.
Well then, have a wonderful Sunday.
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| Lotus Grass Flower |
