I started these preserved lemons about a month ago, and I hope they are ready. There is no visible mold growth which is reassuring. Surely no bacteria have survived this acidic/salty brew, right? We shall see. I made a salad for dinner last night with the type of stuff that survives in your refrigerator when you forget it's there. I used some old carrot/ginger dressing (you know the kind you get in Japanese restaurants) I had made ? days/weeks ago, thinly sliced white cabbage, crumbled feta, peanuts and chopped cilantro. Sophie had seconds. I don't remember where I got the salad dressing recipe, but I know I just plugged "ginger-carrot dressing" into a Google search. You shouldn't wait until you come back from vacation and haven't gone grocery shopping to make it.
Today it's back to work for afternoon/evening clinic. The weather is annoying--sunny but windy and cool. I bought some annuals and herbs/lettuce at the nursery yesterday. They spent the night in the truck bed to keep them out of reach of the rabbits until I can get them planted in containers. Plus, it's supposed to drop into the 30's tonight. I am rethinking the raised bed garden this year because I don't know who will take care of it when we are in Hawaii in June.
I am not going to comment on our NYC trip other than to say it was wonderful, and we definitely ran out of time. Ian took hundreds of pictures which he will cull down to the finest for the blog. In the meantime, enjoy this incredible stop-motion video: