Bittersweet
... Friday was a sad day, because I spent most of it helping Sheri and Kyle pack for their move to Portland. At the end of the day, we walked over to the vacant house next door and picked a bag-full of fruit. Today, while Sheri and Kyle were driving north, I taught myself to make meyer lemon marmalade . Want to learn how? It's remarkably easy. You'll need six cups of chopped lemons. Cut the ends off of the lemons, and then slice them into segments, and then small triangles. As you're slicing, remove any membranes that are easy to get to, and save them and all the seeds. This will be a source of pectin, which will help your marmalade jell. Tie the membrane and seeds inside of a piece of cheesecloth and toss this into a large stock pot with the six cups of lemons and six cups of water. I buy cases of medical grade cheesecloth for work, but you can get regular cheesecloth at the grocery store. Depending on how fine or loose the weave is, you may need to layer the fabric