
It's citrus season, though you wouldn't know it unless you are a Californian, or a Floridian. A year ago, we did, because the markets were overflowing with Meyer lemons, tangerines, and clementines, grapefruit and pamelos. At home, we would be making lemon pudding, lemon bars, even lemonade - squeezed fresh from our own lemon bush. Tonight, I made a simple vinagrette for a salad using a Meyer lemon from our Sonoma family's home, picked last month while we were there. A scent of California filled our kitchen, even if only for a moment.
















































