Let’s Cut Open A Pink Lemon

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Last week, at Cookbook in Echo Park, I spied this bowl of pink lemons. I overheard the woman working there explaining them to another customer; something about a fungus or a disease that turns them pink. (I assume this fungus or disease isn’t deadly.)

I didn’t go into the store with the intention of buying pink lemons–I didn’t even know pink lemons existed–but I decided to buy one and to bring it home. Maybe it would make a nice garnish for a fruity cocktail? Maybe next time I could buy 8 or 9 and make a batch of naturally pink pink lemonade? I wouldn’t know until I cut into it, which I promptly did the next day.

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Late Night Lemon Mousse

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After a long day on Tuesday of editing a video for Food2.com, I called Craig and told him to order a pizza. When I came home, he was editing a video with his friend Alena. There’s a lot of video editing going on in our lives. And so we all snarfed down that pizza, they returned to their editing, and I–like the sophisticated, highbrow person that I am–watched “The View” on Tivo. At around midnight, after Alena left, I got a hankering for dessert and decided, at 12:15, to make a lemon mousse.

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