So what to do on a blustery day when your kid’s sent home with explosive diarrhea?  Make a dent in your Meyer lemon stash, of course.  What could be more happy and sunshine-y than a bowl full of citrus?

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Let’s talk about these here lemons.  So this weekend I was at Wal-Mart picking up some PediaLyte (for the aforementioned diarrhea) and some other odds and ends.  I was wandering through the produce section, not intending on getting anything as surprisingly, the produce there is not cheap.  Out of my peripheral  vision I see a bag of lemons for $1.29.  “Niiiiice.  Smokin’ deal!” I say.  Out loud.  Because I’m super cool.  I picked up a bag and inspected them, making sure they weren’t old and reduced for quick sale.  Then I realize dude, these are Meyer lemons.  I had seen them at Trader Joe’s, normally way cheaper than Wal-Mart, earlier that week for something like four for $2.49.  I passed them up at the time, kicking myself later in the week after seeing this.  But then the Heavens smiled upon me, and delivered the bounty of the fields.  And so I bought three bags.

So anyway.  What to do with 18 lemons?  Well, here’s a start.  Obviously I started with #39.  If you don’t know me by now (haha try getting that out of you head now), that would be Meyer limoncello.  Now, I’ve never actually had limoncello before, but all you have to say is vodka (shit or even gin), and I’m down.

I followed the LA Times method, simply because that’s where the original “100 Things” article came from.  Basically you zest six lemons, add it to a bottle of 100-proof vodka, let it steep for two weeks, strain, add more booze and simple syrup.  Let sit for another week and you’re good to go.

Let’s see if I can make it that long.

Update:  See Part 2 here.