Friday, March 29, 2013

Major Movement on the Home Front!


If all goes as planned (knock on wood) we are officially in contract to sell our little house at Fox Ridge and to buy the dilapidated farmhouse in Callicoon.

Remarkably, we received not one, but THREE offers on our house within the first week of listing it (within 3 days, to be exact!) which has to be some kind of record, right? After some back-and-forth, it looks like we're set to go, and now we just have to wait patiently while our paperwork comes together and their paperwork comes together, and then-- BA-DA-BING! We will (hopefully) be the proud owners of some major acreage in rural New York.


If you'd told that to either John or me 6 years ago, we both would have thought you were off your freakin' rocker. Not only because it would have seem implausible, but because it probably would have seemed undesirable too. Well-- the last six years have changed our tune, and we're pretty darn pumped about what the next couple of months might hold.

I'll keep you posted as things progress forward, but in the meantime, there are plenty of other projects to tackle. Most pressingly, we made fried lemon slices as an appetizer tonight, which were both delicious and TART. Check out the recipe below if you're interested in taking it for a spin...

Fried Lemon Slices with Aioli

1 lemon, organic and thin-skinned
1 egg, beaten
1/2 cup bread crumbs
3 cloves garlic
1/2 -1 tsp salt
2 egg yolks
3/4 cup olive oil

Make the aioli: Peel the garlic cloves and mince. Gather the garlic into a little pile and pour the salt over it. With the flat of a sturdy knife blade, crush the salt into the garlic until you get a nice paste. Combine the paste in a bowl with the egg yolks. Whisk or beat the egg yolks together (you can also use a food processor), adding a few drops of olive oil at the start. Keep whisking and adding a little oil until it begins to thicken. While whisking/beating, pour half of the oil into the mixture in a slow and thin stream. Salt to taste.

Fry the lemons: (Process pictured above!) Slice the lemon into 1/8-inch thickness. Dip each slice into the egg, then coat in breadcrumbs. Place in hot oil (350°F) and fry for about a minute or until golden. Take care that there will be some splattering. Remove from oil and set on a rack to cool. Serve with aioli.

*Note: We made our aioli according to the original recipe, which also asked for an additional 1-2 tablespoons of lemon juice. Upon completion, we all agreed that it was INSANELY lemony, particularly when paired with the fried lemon slices, and was totally unnecessary to include the additional lemon juice. 

*Other Note: We ambitiously doubled this recipe and sliced & fried up two lemons to serve three people as an appetizer. About half way through, we were all feeling a little gross and puckered, and really did not need the remaining slices. 

This is a delicious dish, but it should probably be consumed in moderation, both for your health and general wellbeing. Hindsight: 20-20.

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