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Satsumas and a change or two


satsuma20ripening-mSome years ago we planted a satsuma tree in our front yard—actually Lee planted it for me as Toby had dug it out of its container at least three times as I had hoped it to be a surprise birthday present for my husband. The tree miraculously survived and has produced satsumas in abundance last year. This year it does not seem quite as loaded down. Last year, we would pick a dozen or so and think we had picked the last of them….until we ate all of those and went out again and found a dozen more. We ate fresh fruit for nearly three months!

There are a few that seem to be ripening now and the branches need propping up….along with an abundance of lemons on another tree out at the shop. I froze lemons one year and used them to make some absolutely wonderful lemonade. I also made salted lemons which I pureed, some with dill from home-canned dill pickles and some plain—used over chicken or fish with a bit of olive oil. It is supposed to be good on Lamb as in Moroccan style cooking but lamb is not something easily found in the grocery stores here.

Along with what passes for fall here, we are trying to do a few repairs and updates around the house. One involved rehanging wallpaper that had come undone with the humidity here—and then some electrical repairs. Living in an old house means some odd things..like a light switch at the door that turns off an outlet but not the overhead light.

 

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