When life gives you lemons….
I have to admit, I’ve always found that expression to be a little annoying. And I don’t consider myself a negative person, at all. But sometimes, when things don’t go exactly the way you expect them to go, it’s not always easy to stay positive and make the best out of a challenging situation.
I am, however, starting to see things a bit differently now. Over the past few months I’ve really made an effort to step back and look at things from a different perspective. I’ve also learned that asking for help when you need it can change things in ways you don’t even thought possible.
It is something I’m working on and I definitely have a long way to go, but it’s amazing how things start to happen when you start to take action.
For me, it all happened at once last week. I had a few very insightful conversations that are helping me push through some struggles I’ve been having, in all different areas of my life. And let me tell you something, it felt really good to reach out and find that people are caring enough to support you and be there for you.
So when life gives you lemons and you have no idea what to do with them, reach out, ask for advice. Because believe it or not, there are plenty of people out there eager to lend a hand. All you have to do, is ask .
And you’ll find out that lemonade might be just one of your options…
We would like to take a minute to say thank you to our now friend Kristy Bernardo, founder of the successful cooking blog, “The Wicked Noodle”. Kristy was kind enough to take time out of her incredibly busy schedule to give us some advice. The one thing she said that we would like to share with you, is that you should never pass up the opportunity to help someone, and when you do, do it without expecting anything in return. Thanks again, Kristy, for leading by example! To check out her story, visit her blog, www.thewickednoodle.com.
- Refrigeration time: 8 days
- 2 ½ large lemons (with thick skin) (per Jar)
- 3 ½ tsp kosher salt (per jar)
- 1 tsp sweet paprika (per jar)
- 1 tsp hot paprika (per jar)
- 2 tbsp extra virgin olive oil (per jar)
- 3- 13 oz jars (we used Bonne Maman jam jars)
- Wash the lemons really well and cut them in thick slices
- Squeeze the juice out of one slice and place it at the bottom of the jar. Sprinkle with ½ tsp salt, 1/8 tsp sweet paprika and 1/8 tsp hot paprika
- Repeat the process for each slice until the jar is full (approximately 7 slices)
- Drizzle the top with 2 tablespoons of olive oil
- Cover and shake well
- Refrigerate for 24 hours. Check the jar to see if the lemons have released enough juice to almost cover the jar. If they haven’t, fill it up with fresh squeezed lemon juice
- Refrigerate for a week before eating.
- Use in salads, lamb or chicken dishes, fish, etc…
- Enjoy! From May I Have That Recipe