HK was pretty good last night. I think the right person went home. He was a pompous ass. I had to laugh when the nanny/personal chef was crying and saying how she was used to cooking for four people and if they had to wait on the food it was okay, because they knew her. Yeah....personal chef, my ass. I don't think anything at all comes on tonight, but tomorrow is SYTYCD and TC! Work sucks ass today because I feel like ass and I don't want to be here. I'm rolling out a new menu in August, so I've been working on that. And, I've been goofing off on the internet too. I'm such a slacker.
Here ya go.....
Meyer lemon: Botanists believe this relatively new lemon-family member is a cross between a lemon and an orange. It's named after F.N. Meyer who in 1908 imported it into the United States from China where it's been grown for centuries. Meyer lemons have a rounder shape and smoother skin than common commercial lemons; their color ranges from deep yellow to yellow-orange. The aromatic juice is sweeter and less acidic than that of regular lemons. Meyer lemons are available from November through May in specialty produce markets and some supermarkets. Choose firm fruit that's heavy for its size. Refrigerate in a plastic bag for up to 2 weeks.
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