I’ve seen some of you switched to DST over the weekend. Hope it didn’t ruin your morning sleep, in case you had to be somewhere early on Sunday.
We still have to wait for a little less than 2 weeks before the change and I already know now that I’ll forget all about it until I wake up on that Sunday and realize that I slept one hour less. What’s good is that I only have one clock I have to change manually, so at least that’s easy.
Anyway, before DST happens, I have something more exciting going on. I am counting down the days, 5 days to be exact, till Sunday. That is the day that this season’s ski jumping World Cup ends and we have tickets for the final competition! And one of our jumpers is getting the Crystal Globe. How amazing is that!
Okay, after that teaser photo on Instagram, it’s about time I share this post with you. If you’ve been following me for a while, you know by now that I love lemons. Absolutely adore them. I try to put lemon juice or zest in anything I can. If I can’t do that, I just make some lemonade. And I’m also that person that can eat a raw slice without a problem, while I know some people shudder simply at the thought (my mom was like that).
It’s true that I mostly use fresh lemons, but I’ve become a fan of preserved ones too. I love how the rind of preserved lemons is softer and can be used whole in a dish. And I also love the fact that preserved lemons are so easy to make at home. It’s one of those weekend projects anyone can do, you don’t need any special equipment, just a little time.