Meyer Lemon Overload

About a week ago, a coworker of mine brought a huge bag of Meyer lemons to work.  Most people only took one or none (!), so my friend Becky and I split the bulk of them.  And so began a week and a half of lemon debauchery.  I didn't preserve any, which I kind of wish I had now.  Instead, I made as many desserts as I could. 

I made two Shaker Lemon Pies, one pan of Last Minute Blueberry Lemon Bars, and one incredible Meyer Lemon Cake.  And I still have one lemon left.  I think I will be making the Meyer Lemon Cake again - it was a veritable knockout.  I am salivating just thinking about it.  So moist! So tangy, and yet so sweet!  I will be adding pictures when I get home to further excite your taste buds.  For now, here's a quick pic of some sliced up lemons just waiting to get macerated...

In other Food Hotline news, I have been failing to bring you most of my call and email requests for advice and assistance.  Here I will share a few gems from recent weeks.  There was the question of trussing a chicken - what to do if you don't have any twine to tie the legs together.  And then a call about making a quick birthday icing for a lovely lady's last minute cake.  Oh, and let's not forget about Scuffins, or the muffins that call for chia seeds (what!), which I have still yet to try!  Don't worry, reader, I will flesh out all of these exciting thoughts momentarily...

Alicia's Zucchini Pie

My friend Alicia has been a constant inspiration for the Emergency Food Hotline. She has invariably requested advice down to the most specific of steps and measurements (unsatisfied with generalities or un-verified amounts), as well as trusting me every step of the way. From the amount of time to soak black beans to dairy substitutions in macaroni & cheese, she has asked the Hotline for more advice than anyone else. Which is why I’m happy to post one of her updates, the first one with accompanying photographs! Hopefully, she will also send me the recipe she made this delectable pie from, and then we can all enjoy it as well. Here’s an excerpt of her email:

Dearest Jennie B.,

Attached are the pics of the zucchini and the pie. I sent all you of them so you could pick for yourself which ones you'd like on your bloggy blog. There are not a lot of pics of the actual pies because my battery died, and we ate them pies before we recharged the battery... heehe. hope they are ok; sorry it took a while to get them to you.

Also, not least of all, but most of all, I hope everything is super swell with you!

yours, etc,
alicia h.

Now, I’ve never made a zucchini pie before. I’ve made chocolate zucchini cupcakes, I’ve made squash tarts, onion pies, but never this! But the main issue was the ratio of cooked or raw zucchini to eggs, and whether there would be enough for two small pies. I was pretty sure that what she had begun was going to work out just fine, but we discussed the possible variables and made a few slight alterations (which I will note once I have the recipe). But for now, enjoy the pictures:



I want to eat this very soon!