Tag Archives: lemon juice

The Amazing Lemon Squeezer and A Great Lemonade Recipe (makes little or lots!)

Have you ever gotten a gift from someone and you think, “gosh, I would never have bought that!” Well this was the Christmas present I received from a woman who I thought would never have bought something like this either? She does not strike me as the “gimmicky” type, however when she gave me this contraption she made sure to justify her reason for buying it.

This is The Amazing Lemon Squeezer!

This is The Amazing Lemon Squeezer!

This woman I speak of is my brother’s Mother-in-law and since his whole family was invited for Christmas, of course Susan, who flew all the way from Texas to be with them, was most certainly welcome too: the more the merrier is the motto I live by when it comes to a grand feast! (read about it HERE)

Side View

Side View

Anyway, I had to open it on the spot as she wanted to assure me that as odd as this thing might look, she had it from a couple of good sources that it worked like a charm and that it could be that kitchen gadget I may not be able to live without once I squeezed my first lemon!

Stick the lemon in like so (the lemon looks bald because i first grated the zest!)

Stick the lemon in like so (the lemon looks bald because I first grated the zest!)

Well that was 5 months ago and other than me moving it out of my way to find something in that draw we all have, you know the one? The drawer that is a tangle of dangerous items like kitchen scissors, pizza cutters, metal kebab skewers and various specialty knives all bound together in a mysterious solid mass. There it languished, unused and ignored, that is until the weekend before last when my daughter wanted to set up a Lemonade Stand (Read about that HERE!). I was faced with the task of squeezing mounds of lemons and suddenly remembered Susan’s gadget-y gift!

And squeeze the handles together to press out the juice

And squeeze the handles together to press out the juice

Squeezing about 30 lemons was a true test for this highly touted tool, and it passed the rigors of my relentless compressions! As I squeezed lemon after lemon I kept remarking how great a job it was doing and felt a little guilty about my contempt upon first seeing it.

Another garden update: I planted this little flower in my cat planter but it seems this cat cannot be pleased!

Another garden update: I planted this little flower in my cat planter but it seems this cat cannot be pleased!

It has now been promoted to a nicer spot in my kitchen and the next time I see Susan I must properly thank her for this juicing gem!


You will need (for 24 8oz cups):

juice from 20 lemons (have 2 or 3 more on hand just in case it needs adjusting)

3 1/2 cups fine granulated sugar

24 cups water (more if necessary)

Ice cubes


1 – Mix 4 cups of water with the sugar in a pot and place on medium heat. Heat (stirring occasionally) until sugar completely dissolves. Turn off heat and set aside.

make simple syrup

Make simple syrup

2 – Before cutting the lemons roll back and forth on your work top using a little pressure as you do so. This will soften the lemon and release more juice. Cut the lemons and squeeze juice into a large bowl.

Cut lots of lemons in half

Cut lots of lemons in half

3 – add about 18 cups of cold water followed by the simple syrup mixture (it’s fine if it is still hot or warm). Mix everything together and taste. Add more water if it is too strong or more lemon juice if you want more tang.

*I also make extra simple syrup in case I need it and it also keeps well in a closed container in your fridge for use in the next batch!*

hey presto; lemonade!

Hey presto; lemonade!

Serve over lots of ice in tall pretty glasses!

FAST Spaghetti with Infused Lemon Thyme Oil (serves 4-6)

We got back from our 5 day Beach Holiday late this afternoon and the weather was opressingly hot (and I am understating the case). The plan for the next two posts was to continue to document our time there, (read previous 3 posts if you want to know more), but tonight, I made something so refreshing for dinner, I wanted to get the recipe down before I forgot it altogether.

Spaghetti with Lemon Thyme Oil

As we were driving home I happen to catch a program about food, and the host of the show went on a rant about how she loved her mortar and pestle. She talked about grinding rosemary to a paste and mashing lemon zest. I got caught up in the lovely images of citrus and herbs, and that naturally got me thinking about what to make for dinner.

The thought of adding more heat to our already boiling hot-house by turning on an oven, or spending time mixing something or other on the stove-top was out of the question. This dinner had to very fast.

Lemon, Thyme, Olive Oil

When I opened the fridge I was greeted by 2 lovely lemons, and I immediately wanted to zest them into something! I cut some thyme from my garden, dropped some spaghetti into boiling water, and by the time the pasta was al dente, the rest of the dish was ready to receive it.

It was Summer-y, delicious, and everyone’s plate came back to the kitchen as clean as a whistle.

*This is a Blood Type A Diet Dish (using neutral or beneficial ingredients)*


You will need:

zest of 2 lemons

juice of 1 lemon (more to taste)

2 chicken breast fillets, thinly sliced (optional & neutral food for Type A)

2 celery ribs, including leaves, diced

4 garlic cloves, peeled & finely chopped

5 to 6 sprigs single thyme stems

1 yellow squash, small dice

4 tbs extra-virgin olive oil

1 tsp sea-salt (I use Maldon sea-salt flakes)

1 lb spaghetti (I use Barilla brand)

1 cup cooked pasta water (reserved after you cook pasta)


1 – Prep dice veggies. Place the zest, lemon juice, 2 tbs oil, and thyme sprigs into small bowl and set aside.

Garlic & Celery

2 – Put pot of water on to boil for pasta and cook according to instructions, reserving 1 cup of pasta water just before draining. Do not rinse pasta.

3 – Put large saute pan on medium heat and add the remaining oil. Saute celery, garlic and squash for 4 minutes, then add the chicken breast. Turn heat up and cook the chicken for 5 minutes, stirring everything occasionally.

Saute ingredients

4 – Add the lemon oil mixture and stir into veggies and chicken. Add salt. Taste and adjust seasoning to your taste (add more lemon juice if you feel it needs it at this time). Turn off pan.

Add Spaghetti & water

5 – By this time the pasta will be ready. When it is drained immediately add it, along with the reserved pasta water to the pan and stir.

Divide between shallow plates and garnish with a little more lemon zest and Parmigiano Reggiano cheese (if you have it).

Fettuccine & Shrimp with Bok Choy in Flavorful Broth (serves 4)

 I had decided to do my grocery shopping in the early evening and knew by the time I got home, and completed the dreaded job of putting everything away, it would be a late start with dinner.

Fettuccine & Shrimp in Flavorful Oil

Never fear; this dish was the answer to the pangs of hunger growling in my house!

This comes together in about 30 minutes, and it is well worth the effort. It smells heavenly as the garlic cooks in the oil, and the tender shrimp clinging to the lemony noodles lend a note of sweetness to the air.

That, along with a lovely perfume-y Riesling I had treated myself to while out shopping (my reward for tramping through aisles of groceries with my big-wheeled metal basket!), was the perfect end to a hectic day.

Thank you food!


You will need: 1 lb shrimp, deveined, remove shell ( 31 – 40 count per lb size), 2 heads baby bok choy, white parts finely diced, green parts chopped, ( you can also substitute with 3 ribs regular bok choy, cutting as directed), 4 garlic cloves, finely chopped, 4 tbs extra-virgin olive oil, 1 tsp cayenne pepper flakes, 2 tbs lemon juice, 1 1/2 cups chicken broth, 2 tbs unsalted, cold butter, sea-salt & freshly cracked black pepper to taste, freshly grated Parmigiano Reggiano cheese (optional), 3/4 lb fettuccine pasta (I use Barilla brand)

1 – Prep all ingredients before you begin cooking, as this all happens pretty fast.

2 – Put water on for pasta and time fettuccine to be cooked at the same time the broth is ready (about 15 minutes total). Cook pasta according to instructions, reserving about a 1/2 cup of pasta water (you may need it to loosen the pasta broth)

3 – Put a big saute pan on medium heat and add oil. Add the diced white parts of bok choy and garlic. Cook for about 5 minutes before adding the chopped greens. Continue to cook for another 3 minutes or so.

Saute garlic and bok choy in oil

4 – Add the broth (or bouillon & water), and bring to a boil. Add the shrimp and pepper flakes and bring to a simmer. Cover and cook at a gently simmer for about 3 or 4 minutes.

5 – Turn heat off and add the butter and lemon juice. Taste for addition of salt and pepper. Toss the cooked, hot pasta into the broth. Add some pasta water if you like a looser sauce.

time to eat

Serve with a nice grating of cheese (if you like).