It is with a deep bow to reality that I tell you of my return to the workforce. Full time, for an indeterminate amount of time. While there are many things that make freelancing pretty darn wonderful, a dependable, more specifically predictable, income is not one of them. After a string of unanticipated, albeit relatively modest expenses (including the stove going on the fritz), my financial nerves gave out. Uncertainty is the nature of the beast of freelance but that is beastly to my nature, and I come from a long line of money worriers.
One of the most important things in preparing for office days is getting the coffee thermos (I looked it up; no longer trademarked) ready. Turned into a small project. Being a proud and regular contender for Worst Housekeeper of the Year, I neglected to deep clean the thing before mothballing it. Coffee crud and stains won’t bring on anyone’s early demise, but the flavor might be a titch off. So I used Dip-It. Twice. Then a couple of rounds of vinegar and baking soda. The hubs suggested using the steamer, which did an impressive job. At least now whatever is still stuck to the sides I am confident has been effectively disinfected.
Let’s wrap this up on a happy note: All but two of the Meyer lemons have been put to good use. Last week I made a lemon meringue pie for the first time. The meringue was wonderfully marshmallowy. The recipe explicitly stated not to overcook or undercook the filling. And when I thought it was done, I cooked it for 30 seconds longer, realizing even in the moment that the line had been crossed. But still completely and deliciously edible.
I picked the recipe because it was one of the few 1) calling for Meyer lemons and 2) using all the eggs of the eggs called for — I hate food waste and trying to figure out what to do with leftover yolks would drive me crazy. Detour: A book came out, eons ago, that had made-up words for unique but heretofore unworded situations. For example, excess bunerage is the term for having more buns than hot dogs. So this recipe avoided excessive yolkage.
So, you’re wondering, what to do with the last lemons? Here’s what I’ll be having Friday evening to celebrate surviving a return to work — Meyer Lemon French 75: