Almost every morning: Monreal clemintine rind + Temple of Heaven Special Gunpowder Green Tea + Thin sliced ginger root, in about a 16-20 oz mug or recycled foam cup in the microwave to a slight boil. Any home grown orange, mandarin, or mandarin hybrid rind works. There many benificial compounds in "orange rind oils" and very tasty if not overdone. The green tea may have an unpleasent "whang" after taste with out these helpful additives. Green teas are the most healthy drinks known drinks on earth. Any good green or black tea works. (Not ice tea leaves please.) Lunch: Instead of a vinigrette dressing a Vietnamese salad is topped with West Indian lime (Key or Mexican)/ honey (or sugar) added for those bland winter tomatoes. Most evenings, after dinner: Try this. Juice; 1 Ujukitsu sweet lemon + 1 Wekiwa tangelo-lo 1/2 Golden grapefruit + sea salt + a shot or two of vodka for the best salty dog in citrus history. Or for us old gezers with arthritis: Juice; Two Page tan-tangelos+ 2 Tankan tangerines (or Ponkans or sweet orange) + 2 tbs canned coconut cream + 1 oz vodka + 1/2 oz Bacardi This is a variation of a recipe given by a 3rd generation Plaquemine Parish, La. citrus nurseryman after I told him I grew Page. If you dont have an Asian grocery for the co- conut cream use the Cajun's original Malibu coconut rum. The canned cream is better for the joints. Or use coconut oil from an (Asian) Indian food store in some other recipe. Remember all citrus originated in south and east Asia. Look to their uses and build on them. Bon citrus apitite!

I almost forgot that I had started this thread! If you'll note the time posted you might surmise that I'd had a sip or two of wine by that time. I'm another who doesn't carry a purse. Quit about 7 yrs ago and can't stand the thought of ever carrying one again. Thus, I always have bulging pockets. Can you imagine the butter in my pocket? UGH YUCK!! Peppi, I'm glad you didn't return the remains of that butter to your purse. But if memory serves, there wasn't all that much left anyway! LOL On the topic of liking wine... I think it's a great idea to mix. Way back before I really acquired a taste for it, I'd mix wine with sprite or some such, and sometimes add a splash of fruit juice. Sort of a homemade wine cooler. **Cathy, the dead wine bottles picture has been posted in the Pigeon People thread.

After a very unique and wet winter in here NorCal, my little citrus trees are looking good (except for the marsh grapefruit, but he's making a comeback). You will see a companion plant all around my citrus (and all my roses too). It's called Lacy Phacelia and it's a CA native annual that is amazing for pollinators. I sprouted them from seed and they all took off! I know some people believe in not planting anything around citrus trees, but I experimented with this anyways this past season. I noticed something REALLY awesome about Lacy Phacelia... so before you knock it, let me tell you about it! ;) Eureka lemon... WA navel orange... Clementine mandarin... Mexican lime... Meyer lemons... You will see the Lacy Phacelia are barely starting to bloom. Lacy Phacelia (foliage, not just the blooms) seems to attract these little flies that are striped green and black and hover around to eat aphids and all sorts of other pests! With all the rain California has had this winter... the aphids are crazy. Some plants have the most aphids I have ever seen personally in my life! But all the plants near the Lacy Phacelia have almost NO aphids! And the Lacy Phacelia itself has absolutely none!! There are lots of those little flies nearby that are eating all the aphids. Sorry I don't know bugs that well so I'm not quite sure what they are, but I think they are hover flies ... and I know they are hungry! Very interesting! It's quite a noticeable difference. If that's the case, this is definitely going to be an annual addition to my yard! I tried Lacy Phacelia initially to help with pollination, but this is an amazing and unexpected happy surprise! They are also an annual, germinate really easy (in my yard), pull up really easy, and supposedly 4% nitrogen, so if you compost, they are a good nitrogen fertilizer source. :)

@bonsai_citrus_and_indoor_gardening, I was asking the same thing not too long ago. We have two Kaffir/Makrut trees which now produce fruit year round. My favorite thing to make with them is Thai green curry paste, which uses the juice, rind and/or leaves. I make a large batch and put it into ice cube trays, freeze and then store in zip lock bags. When the craving for curry hits, we stir fry whatever meat or vegetables we have on hand, add 2 - 3 cubes of frozen curry paste with a can of coconut cream, simmer and then serve over rice. Here is the recipe for the paste: 1 stalk lemongrass 2 Tbsp Coriander Seeds 2 Tbsp Fish Sauce 1 tsp Brown Sugar 4-6 Green Chillies, deseeded (adjust as per to taste) 1 small Onion/Shallot 1-2 large Garlic Cloves 1 tsp Kaffir Lime Zest 1 tbsp Kaffir Lime Juice 1 thumb-size piece Ginger 1 cup Cilantro stems and leaves 1 cup fresh Basil stems and leaves Mix well, using a food processor, blender or by hand. I modify the recipe by amping up the juice & zest and I sometimes add in the leaves. The juice is great in savory asian dishes, but is far too strong a taste for cocktails or desserts. I use the juice with a white fish (see this recipe - https://www.blueapron.com/recipes/seared-cod-with-makrut-lime-butter), as part of Tom Yum soup, or to season and garnish Pad Thai. They are featured in many Thai dishes.