Another weekend trip...

Classic California Palm

I had the pleasure to experience the slow-down in the air traffic control of the US airspace this weekend while taking a short trip. Delays were the norm, don't really see why but my flights were delayed going and coming..

Well I spent the weekend in the Central Valley of California. It was not too hot yet but lots of sun. I drove around the city and saw some of the old places I haven't seen in many years, kind of "I remember that place..." Most had no special meaning other than they brought back a memory of many years ago.


 I drove through some parts of town that have stayed the same and others that have gone down some. But a few places looked the same. Caballo Blanco is one place, the white horse Mexican restaurant on Franklin Bvld is a place I would go to once in a while. A standard place with standard food, nothing to special but a good place for tacos and such.

 The stupid rabbit at the airport.. I have no idea why this is there or what it is supposed to mean. Maybe it mean run fast out of town.. I really hate this thing, kind of a joke.

I was able to also pick a large bag of Kumquat's at my parents house. These small citrus fruits are interesting in that the skin taste better than what is inside.. I use these to flavor Vodka or cook down to a marmalade. It is a little late in the year for these, but they will still give a good flavor to Vodka.
I can buy them in a market, but they are expensive, about $6 a pound. I picked two pounds and that will last me quite a while, I will just freeze them since I don't need them fresh.
Besides the Kumquats, I picked a bag full of Lemons. The tree was full and I had to climb to get at them but it is nice to have fresh lemons. If I could have taken more, I would be able to preserve them. Packing them in salt is a good way to keep them, they will last a very long time and are good for cooking. North African foods use the skin of preserved lemon and I will make a few dishes using them. If you do have lemons, it is easy to preserve them, simply wash the lemons and cut them in Fourths but not all the way. The lemons should be held together at one end but cut so there are four sections. Simply pack the lemon with salt (non-iodized) and put in a jar. Pack the lemons with more salt and then fill with juice, pack them in tight and make sure there is no air, put a lid on it and let sit for about a month before you start to use them.