We’ve been quiet on the blog front for a while, but a lot has been happening on the personal front. The biggest change for me has been with work: as of September, I am no longer spending half my life in Asia — and my carbon footprint has shot down to human proportions.
Meanwhile, thanks in part to our ratty neighbours and compost challenges, Bonnie Lee has gone on a quest to create a local composting solution for multifamily dwellings, which has led to two things: she is working with LA Compost to bring a solution to Palms, and has become a member of the Palms Neighborhood Council Green Committee.
We’re also both members of the Technology Innovation Council which the USDA asked the folks at Food Cowboy to set up.
With all that going on, maybe we can be excused for having allowed two lemons to start looking a little dry — two lemons for which we had no immediate plans. We also had a big, sweet navel orange sitting around, so decided to try our hand at marmalade.
Orange and lemon marmalade (about 3 cups)
- 3 small lemons (two of which were looking a bit, but not overly, dry)
- 1 large Valencia orange
- 3 cups water
- 2.5 cups sugar