I love Saveur Magazine. In 2010 I had to abandon my subscription when it got too confusing to have it forwarded to various locations while I was on the boat. But whenever we were in a port where I could get my hands on an issue, I did. I read each one cover to cover. When I moved into this apartment this month, I unpacked years’ worth – though none of them are so well-worn as the issues I had with me on the boat.
I love that their articles peer into the life of a restaurant or examine the harvesting of peanuts or give an overview of Asian herbs. And every year I look forward to the January issue: the Saveur 100. Because of the 2006 issue, I started drinking Hendrick’s gin with cucumbers in my martinis and making okra-tinis whenever Hendrick’s was not available. I actually had a blurb in it the year they took reader submissions. In 2011, Jean-Georges’ recipe for Molten Chocolate Cake gave me something special but easy to make for the crew. In the back of the magazine, I’ve scrawled measurement conversions for making enough to fill a 9-cup muffin tin. This year, probably because I have been thinking a lot about my blogging and my next project, I was blown away by the discovery of this blog. I know it will be my new addiction in 2013.
While I have been thinking small, in terms of budget, in terms of what people can do easily and quickly at home, this woman thinks big. Her approach is: what could I do if I could do anything? Mine is: what could I do if I had very little? I find her approach inspiring. Now, if only I could integrate some of those elements on a shoestring.
In preparation for a fresh start of cooking on $5 a day, I have been trying to use up the other items in my fridge. Because I hate waste, I was determined to find a use for my Meyer lemons before they turned. I had just the thing: dried lemon zest.
Oh – what they didn’t mention in the Saveur article is that you can do this trick with any citrus fruit, lime or grapefruit, for example. One of my favorite applications is to mix it with sugar or salt and then use it to rim your margarita – or your Meyer lemon caipirinha. It’s not only stunning to look at, it adds a nice little punch.
I squeezed the zested lemons, filled an ice cube tray with the juice and froze it. Then I took the remaining squished lemon-ness and put it in a pitcher of water.
The moral? Even with very little, you can do quite a lot.