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This homemade sorbet is lemony, creamy, tangy, and sweet. The key is to use nice bright yellow lemons, and give the syrup time to absorb the lemon scent before straining off the zest. The texture of this sorbet is slightly granular, but fluffy like snow. Enjoy! Zest of three lemons.
Monday, December 9, 2013. Monday, November 25, 2013. Just been in the middle of numerous projects recently, nothing too different and exciting this week. Monday, November 11, 2013. Monday, November 4, 2013. This semester, the el.
A blog to compile a list of adventures, trip reports and gear reviews. After a long day of traveling, I somehow navigated myself and my hundred plus pounds of luggage to the small village of Interlaken in the Bernase Alps in Switzerland. As I was getting out of my cab, who do I run into but Jonathon.
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Step Away From The Teabags And Mind The Gap. Saturday, 5 September 2009. So 1 year eh? It looks so strange to write that.
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