We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
The best lemons I have ever had were in Sicily, just off the tree. Larger than supermarket lemons, but thinner pith.
After they have been cooked with something they are good too, maybe even better. With some fish of course, roast chicken, and also veal scallopini or, back to Sicilian food, roast piglet. Piglet + lemon is a good combo. Try it sometime if you have a spare piglet around.
Since moving to the mideast I have started making preserved lemons. No boiling water - just clean jars, lemons, and salt. They are excellent slid under the skin of a roast chicken or with broiled fish.
Lemon is just about my favorite flavor in sour candy, but it never occurred to me to eat the fruit. I grew up loving apples, as a kid I used to eat a dozen of them a day while picking the crop for some cash, but my teeth turned sensitive and now I can't really enjoy too many crunchy apples with the discomfort. I suspect the same of lemons, but dang, I'll have to try it.
It's because all of the CO2 that's normally reserved for seltzer is being spewed into the atmosphere instead, to raise global temperatures by a kazillion degrees, or almost a fraction of a degree, in order to make you more thirsty for.....seltzer.