It was a productive weekend at my house. We had our first thaw since mid-December, so I emptied all the dead potted herbs that were too frozen to come out, cleaned out the garage, got my bike and Vespa back in order, vacuumed out my car, and had a make-your-own pizza party with my niece and nephew.
And, seeing as it's citrus season, I wanted to have another go at homemade limoncello. I had a half bottle of grain alcohol left from the vanilla extracting I did for Christmas presents, and filled it with the zest of 12 lemons (there's about 1000ml of spirits in the bottle). I'm amazed by how yellow it is, even after only a few minutes. Next step: wait 45 days, then dilute and sweeten it up!
I also installed a new bandsaw blade, and to test it, I decided I needed some wooded arrows. Not the kind you shoot, but the ones that point out stuff. (Which, of course, recalls a favorite Mitch Hedberg joke... "Imagine being killed by a bow and arrow. That would suck, an arrow killed you? They would never solve the crime. "Look at that dead guy. Let's go that way." Get it?)
Limoncello is a sweet, lemon-flavored liqueur that originates from the southern regions of Italy. It's usually served chilled and straight up, as a lovely after dinner digestif. It has a strong lemon flavor, but contains none of the sourness associated with lemons, since its made by infusing the peel of the lemon, rather than the juice.
And SiNCE its merely lemon peel infused into high proof alcohol, it means you can make it at home! In bulk! It only takes three ingredients - lemon peels, sugar, and grain alcohol, and about three months.