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July 01, 2010

Shaughan's Berry Medley Crumble

During a visit this May our Dad announced the jaw dropping news that he was going to be making the dessert for family dinner. Dad has taken to baking in the last few years and according to Mum he's getting really good. So we picked up a batch of berries from Costco (btw so much cheaper than what you can get in Oz that Dad says he's moving to the Bay Area... Don't tell him that everything else is ridiculously expensive) and Tuesday nite Family potluck, Dad produced the most amazing crumble! It was so delicious that I was determined to get the recipe. I had to use up the fabulous strawberries and olallieberries we picked at Gidzich Ranch this year that we picked with our good friends Dale, Doreen and Veronica. When the parents flew home, I threw the leftover blueberries into the freezer along with the lingering raspberries, so I pulled those out and added them to the mix. It was a berry medley crumble.

Dad sent his 2 starting recipes and gave gas marks and grams but he definitely has learned from them and made the recipe his own. I translated it into American measurements for ease of use. I also added almond meal for a richer taste. Enjoy with ice cream or if you want a more English version, pouring cream or custard makes a lovely complement.

Pre-heat to 350 degrees F

Dad's Crumble Topping
1 stick butter butter 125g or 4oz
1/2 cup brown sugar
1/2 cup plain flour
1/2 cup almond meal
1 cup rolled oats

Mix dry ingredients and add melted butter, stir together.

Filling
350 grams berries or 3-4 baskets
1/3 cup sugar

I had enough berries to fill a square baking dish and sprinkled on the sugar.
Put the topping over the berries and put in a oven 350 degrees for
30-45 minutes.

July 18, 2009

Biscuits you can use as pillows

Hi it’s Gwynie again. Astrid asked me to do a guest post on my shortcakes/biscuits, which I find damn fine (all modesty aside). I always look it up in "Best Recipes" but sissy pointed out that I've changed the proportions, ingredients and method to better suit my idea of what a biscuit should be- and this in itself merits an entry (plus then I can just use the kitchen computer to check). To me this is a spring dish to go with all the lovely fresh fruit coming in but you could also have clotted cream and jam (yes I cheat and make these instead of scones). I whipped these up for family dinner the other night to go with fresh strawberries and they were a hit.

Preheat your oven to 450 degrees

Baking requires a commitment to accuracy. Measure out the following

125 g all purpose flour

125 g cake flour

2 tsp baking powder

½ tsp baking soda

¼ tps salt

3 tbsp buttermilk powder*

1 stick unsalted butter (8 oz) or omit salt if using salted butter (straight from the freezer and cut up into 8 pieces)

¾ cup water or milk*

*Note if you use buttermilk as the liquid you can omit the buttermilk powder and milk/water but I find the powder gives the best reaction with the raising agents.

I like to use a food processor for speed, less handling of the dough and keeping things cool. To be precise, I weigh everything but in a pinch you should whisk the flour before using a "1 cup" to scoop and then level. Pulse 2/3rds of the butter with all the dry ingredients to a fine cornmeal and then add the last of the butter and pulse till it’s coarsely chopped and odd pea sized. I then add the liquid, pulsing as I go to bring it together. It will be a moist dough. I flour the counter top liberally, turn out the dough, sprinkle with more flour and smoosh the dough together into a rough 1 inch high round (don’t knead too much or your biscuits will be tough). This time I roughly cut it and made triangles (scone style) to lower the amount of kneading but my sister much prefers when I use the round biscuit cutter (1 ½ inch is best, dipped in flour each time). I try to do only 2 rounds to cut the biscuits out and discard the rest since anymore than that the dough bakes tough. I use a cast iron skillet but you can use a baking tray or whatever is handy in your baking world, and bake at 450 for 10 minutes. I like my biscuits break off with soft sides so I space them so they’ll expand and touch but you can space them out 1 inch apart for a firmer bake. You can brush the tops with milk or butter for a glossy finish, but a golden matte is equally pleasing to the eye (and easier).

I also prepared the biscuit dough ahead of time, cut them out and placed in the pan and baked within 2 hours of making them- timed just before dinner had finished so that they were warm straight out of the oven.

June 30, 2009

Veggie rolls

We're still trying to introduce more veg into the diet. This entry is by Gwynie for Robin who enjoyed the rolls and mum who wants to know what I did this weekend.

Ben, Robin and Noah flew up from San Diego to visit family and friends. We planned on meeting up at Golden Gate Park for a picnic this Saturday. While the weather was clear, it was overcast and a little cold so we ended up at Sara and Sid’s place which was close by. Since it was a picnic and I had wanted to provide something salady, self contained and did not require plates, I made fresh vegetarian spring rolls. They are super easy if a little labor intensive. I washed all the herbs, mint, cilantro, green onion, sliced lettuce (next time I’ll use cabbage, a nod to Robin’s 2 cabbages in her farm box), carrots and radishes (shredded) and bean sprouts. In any case, shred & julienne your veggies into thin long strips. Returning players- cabbage green & purple, carrot, radishes, cucumber (but you can use any veg that's shred-able and not super chewy). It's a lot of washing/rinsing and I find the thing that takes the most time.

Then I put super hot water in a bowl (note either use tongs so as not to burn yourself or let the hot water cool to a point where you can stick the wafer in without burning your fingers). We use the 6" round tapioca flour sheets, there are larger ones that are a mix of tapioca and rice flour. Either will work. I put the spring roll skins in one at a time and dip until the skin has slightly softened. On a flat surface spread the skin and sprinkle the various veggies and herbs lengthwise onto the end closest to you and roll up. I haven’t quite worked out how to get the roll really tight and I’m sure there’s a technique but we’ll go with this method until we use up the 6 inch round skin’s. Now I see why the bigger ones are available if you like to tuck things in and enclose everything, but for munching purposes this works.

The sauce is also easy. See the above picture for ingredients. We use one that Astrid got at cooking school in Thailand. I do like the tart accent so you can substitute in 2 tsps lime juice if you don't have tamarind.

8oz Coconut milk (separated into cream and milk)
1 Tbs Red curry paste (Penang/Massaman are fine)
1/2-3/4 Cup Peanut butter
1 Palm sugar cone (2Tbs brown sugar)
2 Tbs Fish sauce
3 Tbs Tamarind sauce

By now Astrid doesn't really measure things any more, just kind of throws things in until it tastes "right" (altho Astrid and I often debate the "right" amount of heat- I wasn’t sure how hot people could take and 1 Tbs was a good compromise). The first step is important- the cream in the can of coconut milk rises and separates while it sits. So you want to take advantage of that by maintaining the direction of the can, not shaking or jostling it be fore you remove the lid and then scoop off the cream, leaving the thinner milk layer behind for later. Heat the coconut cream on medium high until it starts to turn a beige-y brown and streak glassy as the sugars caramelize and the oils heat up (aka "breaking"). Mix in the curry paste controlling the heat so as not to burn. (For a spicy kick you can add an extra Tbs of curry paste or adjust at the end with Siracha chili sauce). Add the peanut butter and the rest of the coconut milk. Stir well until dissolved into the milk and continue to heat until it starts to thicken again. Then add the fish sauce (for a salty taste, so add more or less depending on how you feel), tamarind for the sour and the sugar for a deeper sweet note. The fat will ooze out of the peanut butter and coconut milk but a quick whisk or stir will bring it back together.

We then dipped the rolls into the sauce but I had a thought that if I put it in a squeeze bottle and was able to not stuff the rolls so big and get them closed I would squirt the sauce inside before finishing rolling to have an even less messy salad roll, plate free and hopefully napkin free.


April 26, 2009

A Goodbye Dinner for Bridget – We’re sad to see you go!

Hello it's Gwynie doing another guest entry today.

In honour of our good friend and squash compatriot Bridget’s departure, I made dinner at the Normandy House. Grilled lamb chops with a honey balsamic dressing from the Food Network Giada De Laurentis’ show (I saw this one evening as I pedaled on the bike at the gym) with couscous cakes and a tzaziki cucumber salad. Bridget brought some amazing bottles of wine which we enjoyed tremendously.

Lamb Chops with honey balsamic vinegar sauce

6 pieces season with salt and pepper.

Heat grill to medium high heat

Grill 2-3 minutes on each side for medium rare

Spoon sauce on the side (it was amazingly easy to make and surprisingly thicker than I expected)

Couscous cakes

2 cups couscous prepare per instructions on box (I used chicken stock instead of water)

¼ cup cilantro chopped

1 egg + 1 yolk

1 ½ tsp ground coriander

1 lemon, zested

¾ tsp kosher salt

¼ tsp ground pepper

2 tbs flour

¼ cup olive oil

Mix ingredients, sprinkle flour on top and stir till incorporated. Measure ¼ cup mixture into patties and sit on plate and/or baking tray. Chill once all the patties are made, this can be done ahead of time. I accidentally planned a bike ride with another friend so I had to prepare everything the night before.

Heat oil on medium heat and fry 4 at a time until crispy brown on both sides (3-4 minutes). Drain on papertowels.

The wines that Bridget brought were a perfect accompaniment to the food.
Chateau St. Jean 2007 Sonoma County Chardonnay oaky and round buttery mouth, with generous fruit
2002 Chateau La Coustarelle Cahors Grande Cuvee Prestige darkly intense nose of berries and licorice, chewy mouthfeel and smooth tannins.
2000 Chateau Chasse Spleen Cru Moulis en Moulis a fine inky black Bordeaux smokey and challenging end to the meal. Served with chocolate, apple slices and meyer lemon.

March 19, 2009

Blueberry-Apple pie for a happy π (pi) day

Pi day is March 14. Yes Pi is that special number we associate with circles- when the diameter of a circle is 1, the circumference is Pi. If you use the date format DDMM then you don't get a Pi day coz April 31st doesn't exist and that's really sad. But you can celebrate Pi Approximation Day which is observed on July 22, due to π being roughly equal to 22/7. Now if you were truly geeky, you would know that the ratio of circumference to diameter is always Pi. But mostly we don't really care about that, what we really crave is the circle of sweet juicy tasterlicious pastry known as pie. Now pies in general are more interesting when bisected into 8 equal parts called slices. Served ala mode... one's circumference also changes relative to two times the radius of the pie. (Which means if you have 2 slices you're going to get fat!)

Here's a blueberry-apple pie to celebrate Pi day.

The crust is a standard from RealBakingwithRose.com, it was pretty straight forward to make 2 crusts, since I had decided that I wanted a double crusted pie. The filling was three pints of blue berries and an apple plus sugar. This time I didn't use any cornstarch, figuring that i wanted a juicier pie, but in retrospect, I should have coz all the purple middle started leaking out.

3 pints blueberries
1 apple sliced
2 Tbs lemon juice
2 Tbs cornstarch (I should have used)
1/4 cup sugar
1/4 teaspoon ground cinnamon

Basic Pie Crust

1 1/3 C flour
salt
4oz butter chilled
3-5 Tbs cold water/vodka

egg wash

Cut the butter into the flour till it resembles small pea size crumbs. Add 3 Tbs of water and toss till water is incorporated into clumps. Add water as needed till most of ingredients start forming a ball. Knead lightly in the bowl until all dry ingredients are incorporated. Take care not to over work the dough. Shape into two discs, wrap in plastic wrap and rest for an hour. This allows the flour to hydrate and the gluten relax.

Pre-heat oven to 425oF. Grease and flour pie dish. Roll the pastry out into a circle and line pie dish. Add blue berries and apple pieces. Sprinkle with cornstarch, lemon juice, cinnamon and sugar. Brush edges with egg wash. Cover with second layer of crust, trim off excess dough leaving 1/2 inch overlap. Crimp edges and cut steam vent the shape of Pi into the top. Brush with egg wash. Bake 20 minutes @425oF. Reduce temp to 350oF and continue baking 20-30 minutes. Sprinkle with sugar for texture.

March 15, 2009

China of the Heart: Memories of an ATCK

I asked my mom to write a piece based on her experiences as a TCK since she'd had a pretty emotional response to my previous entry. She replied within less than 2 hours, so I think it's a hot topic for both of us. Please welcome my mom to the blogsphere!

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The Communist Party is not China and China is not the Communist Party repeated my father since 1949. Nevertheless, the CPC sat at our family’s dinner table, an uninvited guest. It’s members roamed our house, our heads and our hearts; they were in our conversation, the news and the correspondence. They controlled our lives in absentia: we depended on them to be happy or by turn, they could plunge us into mourning and bitter sadness. There were whispers in hallways accompanied by sighing drawn from a deep well of anxiety. We believed in their pervasiveness and their incredible efficiency. It was rumoured that the communist government arrived in China fully formed, down to the lowly consular officer who noiselessly padded about in his office in black cotton shoes stitched on white fabric. We, of course, could only picture and imagine him in the ubiquitous dark blue Mao suit, unsmiling, stern of mien and manner.

Meanwhile, we were in ‘voluntary exile’ [a term we were tutored to adopt] in India and East Pakistan, Hong Kong and then the United States, we children [seven in all] played at being communist.

In India, every summer, lychee and longan harvests were plentiful beyond dreams of childish avarice. Mother would buy huge baskets of these fruit, which the khansama would then distribute amongst us in equal portions. The boys, faster at peeling, shelling and eating, would suddenly swoop down on the girls, yelling ‘the communists are coming, the communists are coming’, disappropriate us of our property and carry it away in triumph and in greed, their act of subreption. Our father would take a few, just for a taste, but somehow, they never failed to elicit from him a comparison to the lychees and longans that China produced: they were brighter red, smooth and plump not spiky, engorged by sweet juice, the flesh enwrapped the smallest of seeds, chicken heart shaped: guy sam. Those we knew were the ‘bestest’ lychees in the whole wide world. Lychee, longan along with breathless heat arrived with the threat of monsoon weather—thunder, lightning, rain and eagles swirling around and around, up and down the blind currents far above us, a silent aerial choreography. We waited for rain like we waited for China. We were Chinese in waiting—waiting to return from exile to the promised land, held away from us in tempting allure, no matter how heart ready we could be. Mentally, we were always packed, suitcases in the hallway, for that quick getaway, to a home we’d never seen. [‘ki sze chon tongsan’?=Next year, Jerusalem! For the Chinese.]

Tighter than a sardine can, nothing entered China of the 1950s but the postal service was intact and uncensored. Letters arrived in succession from our relations. At the fall of China to the communists, an uncle rushed back to save and secure family lands and property, endured persecution until he committed suicide. Psssst! He knelt on broken glass arranged by his own son. A persecution prosecuted in blood. He was my father’s only surviving brother as others had earlier succumbed to typhoid and cholera during the Sino-Japanese war—intimations of germ warfare. Our home was immediately plunged into silence and untouchable darkness, for my father spoke to no one for at least six months, or so it seemed to my childish consciousness. He wore his silence and his black armband every day. Not only did his last brother die but for him China too died—China was stood on her head: the irredeemable, mortal not venial, sin of parricide, antithetical to filial piety, the bedrock of Chinese familial solidarity. The CPC not only buried my uncle but also decided our mood in the household, dictated its happiness or lack of it. [Ecoute moi, ils ont tué son père, il est mort.]

Dinner was a formal affair at our house: all nine of us sat together at a round table, a typically Chinese piece of furniture. Ritually, number 1 brother held the seat at my father’s right and number 2 brother the left. The girls, five in toto, arranged themselves the best they could. It was also rite that, with our daily rice, each of us brought news of the day, a kind of show and tell, to the family evening meal: what we had learnt at school, the friends we made, the projects we undertook, the books we read, and the thoughts that had provoked remembrance. There was a tacit agreement that mention of the communist regime was verboten but number 2 brother developed a sudden unexplained patriotism for his motherland, to return to China to help its development. The uproar following this announcement frightened our heart into our mouth. Did my father bang the table? Did the soup bowl jump and spill? Time, silent and unseeing, rigidified then shattered into a thousand pieces. ‘How dare you even mention them in my presence? How dare you even think of going back there? Have you gone mad? Have you lost your mind? My own son, my own son. He wants to kill me. China a rotten door. Is that what you think?’ The next day, when my father regained his composure enough to speak, he reverted to his unruffled, methodical and rational self by issuing a challenge: Number 2 was to come up with all the reasons pro China and my father would refute them. If he failed to answer even a single one, he could pack his bags. Family history attests my father’s indubitable and unquestionable victory.

In the toil and roil of that era, it was not surprising that father turned to the numinal and supernatural. His biography tells us that he grappled and tussled with every religion available in the sub-continent of India and they were legion. He submerged himself in the literature of Hinduism, Buddhism, Islam and Christianity; he visited the churches of every Christian denomination including the Roman Catholic. In the end, he surfaced for conversion, allowing a Christian without a church or denomination to baptise him in the Gulf of Arabia, outside Karachi. In my head lives a photo of my father, fully dressed, dripping wet, smilingly triumphant, his feet still in the sea, taken just after his baptism by total immersion. In the tradition of converts, this neophyte, of course, became more Christian than most by-birth Christians. Mother allowed father to convert her to Christianity. I still remember her baptism vividly. Dr Walter Davis, a Baptist, performed it on Easter Monday 1951 in the pond in front of our house. Ever fearful of water, she would not let him drown her in water. Afterward, father felt she hadn’t been properly baptised and coaxed her into the full bathtub where he tried yet again to dunk her, like a donut, into the water. There was a struggle, thrashing about and loud cries in protest. To this day, I don’t know whether mother was properly baptised but she lived the Christian life to the full, with compassion, charity and forgiveness.

Woe unto me on the day when I brought to the table the short story written by DH Lawrence who, in The man who died, suggested that Jesus had, long before the De Vinci Code, as far back as 1929, before the discovery of the Gnostic gospels, lived beyond the cross to marry and father children in Egypt with an Isis temple priestess. Such was my father’s rage that he lifted his chopsticks to strike me, except my mother blocked him, whilst he thundered, ‘How dare you bring such heresy into this house?’ Later, much later, my mother in clandestine conspiracy sussurates that in his time at Fudan University in Shanghai, my father had written anti-Christian tracts and considered joining the communist party. Thus, the convert and so the rebel on acceptance and taking ‘government’ adopted the purest orthodoxy, forbidding any alternative explanation or possibility. Such is fate, that had my father joined the CPC, would the family now be alive? It was often said how good looking my father was and how extremely intelligent he could be. Nay, they prophesized that had he joined the CPC he would have risen to be China’s minister of foreign affairs, a veritable Chou En Lai. But alas, it was not to be, instead we still live in voluntary exile, a decision of so long ago that we forget how it all began.

My father imbued us with a sense of wonder about China: her history, landscape and culture. Whenever we went on a picnic or an outing, he would sigh with sadness at the beauty surrounding us, comparing it unfavourably with China—a fabled land denied us by our exilic status, political leaning and family background. We saw China filtered through father’s eyes and the paintings on the walls: scraggy pines, lonely peaks in shrouds of mist, wispy waterfalls, and cranes, miniaturised figures in ‘funny’ togas cut-down-to-size humans, in face of vast and indomitable nature. It was he who pointed out to the assembled children that European Impressionism was an offshoot of Chinese painting, which relied on suggestive and representational brush strokes and not painstaking or detailed realism. I entered those paintings and scrolls and lived in them, learnt to take mincing steps, smile whilst hiding my lips behind ornate fans, play the pi-pa, and marry the local landowning bully to be his wife number 1 whom he showered with presents of jewellery before he took his concubines. But, I, as wife number 1, coped by ruling the household and husband-bully with an iron fist: each concubine would kowtow and then serve me tea whilst kneeling, when I condescendingly gave her a present of gold and a new name. In that way and by those means, I also possessed the poor creature. On return from reveries, I realised I was nothing if not a fantasy Chinese.

For a Chinese to lay claim to education, he must be artist, philosopher, poet, calligrapher, historian, musician, litterateur and….gourmet. Some western wag opined that China had only one unifying religion: food. It is true that Chinese live to eat and not eat to live. My Swedish sister-in-law exclaimed that my brother thought food solved all problems. She said, ‘he eats when he is hungry or full, when he is happy or sad, in richness and in health, when at ease or in trouble. Food is his universal panacea.’ Not just food but Chinese food was of great importance. Members o f the clergy, the diplomatic corps, the judiciary, and, of course, his academic colleagues sought my father’s invitations to dinner. So famous was my mother’s cooking that I remember a bishop asking, ‘Mr Liu, when is it my turn to have dinner with you again?’ Mother slaughtered chickens by the dozen, enough to deep fry the livers as its own stand-alone dish. In a tempura batter, these golden morsels when dipped in [believe it or not], Worcestershire sauce with its sweet-sour piquancy, sent us to epicurean Elysium. None of this was accomplished without a large KP: kitchen party. There was a head cook and a khansama, a kitchen devil whose duty was to wash, peel and chop all the ingredients in readiness for the wok or pan, a human dishwasher and a fire stoker.

Eating was not a casual affair. We soon learnt the best parts of animal, vegetable and comestible. For premium results, fish were to be old and large but pigs were to be suckling and small. Chicken breast best avoided if the chef knew not how to handle its cooking: too soon overcooked, tasteless, and without good texture, unless done as the French say, cuite à point, requiring the chef to snatch it off the fire sooner than later. Fish not only tested the palate it also betrayed a person’s class. It is rumoured that pirates set their ransom according to their kidnapee’s choice of fish part. Bad luck if he decides to take the eyes, the belly or the cheek but if he served himself from the thick of the back, there was not much for his family to pay to retrieve him. To stop having to feed him for so little return, they might, in irony, serve him to the fish, by tipping him overboard. As I said, eating is no casual affair because even life depended on it. Knowing how to eat included a display of ‘cognisance’ which forbade anyone to praise a preparation unworthy of it, for fear others might sneer at a display of ignorance.

Despite living in an expatriate community of Chinese people surrounded by a sea of Indians, we maintained our Chineseness without apology. On first meeting the greeting was as all westerners know by now was ‘have you eaten rice yet’ which was almost seamlessly followed by ‘ki sze chon tongsan’? When are you returning to the hills of Tang? We are Hakka, as most overseas Chinese are Hakka or other littoral Chinese provincials. We claimed the Tang dynasty for its glory days when China was at the apogee of her culture and civilisation. It was a sub-Han peculiarity. For lack of family, everyone with the same surname became relations. All older people were aunts and uncles and younger people were cousins. We banded together as kith and kin, behaved like them as well. When number 1 brother received a scholarship to study in the US, he lacked the airfare. Then my father called together the Chinese elders, all of them men, explained the situation and received contributions, or subscriptions the name by which they were known, for number 1 brother’s tickets. There was no mention of repayment and no one asked for his money back.

Come Chinese New Year, it was obligatory for the Chinese community to slaughter its quota of pigs in celebration as the Chinese consider pork their ‘meat’ and unthinkable to go without during these festivities. For fear of the Muslims, we sent all the servants on holiday, away from our custom and practice, then with doors, windows shut tight, and like clandestine refugees, we consumed the pig’s meat with the delight of the forbidden. It was our fruit of discernment: each mouthful said ‘Chinese, Chinese, Chinese’ and we were glad. The Indians and Pakistanis, bless them, possessed the same prejudices that the world is in the habit of nurturing. We not only reminded ourselves we were Chinese, others helped us in this task. Children trailed us chanting, ‘Cheena, cheena, cho cho, bakadari nocho.’ Those who could boast English followed us with a chorus:

Ching-chong Chinaman
Sitting on a fence,
Selling for a dollar,
Buying ninety cents.

I think that was my first lesson in ethnicity, politics and economics: be Chinese, maintain neutrality and amass wealth: buy low, sell high and don’t be too greedy—a ten percent margin is good enough. You see the Chinese worked out a long time ago that there are far more poor people in the world than there are rich, besides the rich were usually too mean to part with their money as they were proven to be bad and late payers.

China left this yearning in our hearts with dreams of home from far off. China, China of the heart because:They know not I knew thee,
Who knew thee too well..
Long, long shall I rue thee
Too deeply to tell.

November 16, 2008

Tamale Class

Hey everyone, its Gwynie! I'm doing a guest entry, I specifically took this class to make Astrid jealous since she was off to the East Coast to play in the Howe Cup. Well I think she's rather pleased that I know how to make them, so much for sibling rivalry. I made 3 types of tamales: plain with chipilin (a herb), mole negro with chicken and a dessert one,(pineapple with raisins). That evening I had a tamale party to try them. Well worth the effort.

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February 03, 2007

Meyer Lemon Bounty

Here's a nice picture from Barbara Gale that shows this lemon for the golden globe of elixir it is. MeyerLemon.jpg
I got a huge pile of Meyer lemons from a friend of mine Karen. The big questions really- How many different things can I make? So we grated and juiced Meyer lemons last nite, it was quite the production and it reminded me of the time my twin sister and I got blisters in Jamaica making limeade. We managed to harvest 6 cups of lemon juice and several ounces of zest. To celebrate the work and wonderful elixir, we had fizzy raspberry lemonade and it was yummy! A friend Shilpa, came over to help, so all in all, it was a fun evening.

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