Earlier this week I asked my friends on Facebook which holiday recipes they wanted to see (you’re following FoodieCrush right?!!?.) It came to a tie between Meyer Lemon Bars and a slow-cooker Christmas Eve dinner. So I made you both. We’re starting with dessert first, as every meal really should. That slow-cooker dinner? Look for it on Sunday, a little bonus holiday post.
I took on a gardening adventure this year. See, I live in the mountains at the edge of a desert. Some wouldn’t think of Utah as a desert, but it is. The summers are so hot the chickens lay hard boiled eggs and the winters are colder than a witch’s kiss. (You can thank my mother in law for that vision.)
So when I decided to attempt to grow my favorite Meyer lemon tree in this non-Florida/Southern California landscape, I was pretty much tempting fate.
My two little trees/shrubs/bushes did produce about 6 lemons. Which makes each lemon worth about $34. Which makes for some rather expensive Meyer Lemon Bars. But totally worth it going from MY farm to MY table. And of course, you can find them a lot cheaper in the grocery store.
Now, thanks to snow on the ground and that darn witch and her kiss, I’ve moved these babies indoors and I must say, they are happy, happy, happy. I even have a new greenie on the stem just hoping to one day meet it’s destiny with a vodka martini. Shaken, not stirred thank you very much.