lemons, oh lemons

Know'st thou the land where the lemon-trees bloom,

Where the gold orange glows in the deep thicket's gloom,

Where a wind ever soft from the blue heaven blows,

And the groves are of laurel and myrtle and rose?

-Johann Wolfgang von Goethe

i think lemons are wonderful. they are pretty. they smell great. and have a multitude of uses. yesterday i made these cornmeal sandies. they are so light and delicious. i have made them twice this week. once i had gotten all the lemon zest i needed, i used the lemons to make vanilla lemonade. yummy. and then, as to not be wasteful, i sprinkled some baking soda on some of the squeezed lemons and used them to clean my sinks. a very great tip i got here. the rooms smelled so fresh! and finally, i threw a couple in the disposal to clean it. how is that for making the most from your lemons?

i hope to get back to some more regular posting now. i have been so consumed with getting ready to homeschool, that i have had little time for anything else. but it has been great and i am very excited. i do hope to post my thoughts on homeschooling so far, i just need to gather them first.

*Sorry about the link for the cookie recipe. Here is the recipe from Better Homes and Gardens:

Cornmeal Sandies

Ingredients
1 cup butter, softened
1/4 cup sugar
3 tsp. finely shredded orange peel
2 tsp. finely shredded lemon peel
1 tsp. vanilla
1-1/2 cups unbleached all-purpose flour
1/2 cup yellow cornmeal
1/4 tsp. salt
Sugar for tossing
(note: on my second making of these, I omitted the orange peel and increased the lemon peel to 5 tsp. and then decreased the vanilla to 3/4 tsp and added 1/4 tsp. of orange extract and they actually came out better)

Directions
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
2. In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Beat in the 1/4 cup sugar, fruit peels and vanilla.
3. In separate bowl combine flour, cornmeal, and salt; gradually add to and mix with butter mixture until a cohesive ball of dough forms.
4. Using a 1-ounce scoop or tablespoon, roll dough in 3/4-inch balls. Place 1 inch apart on prepared baking sheets. Flatten slightly with palm of hand.
5. Bake 10 to 12 minutes, until edges are lightly browned. Cool 2 minutes on baking sheet. Place additional sugar in shallow dish; gently toss warm cookies in sugar. Cool on rack.

Makes 3 dozen cookies.