For approximately one week in the entire year, we have a supply of limes in the market. More preciously, they are called lemon-limes, some being more similar to lemons, others closer to limes.
As a lover of both thai and mexican food, cuisines which have an integral use for limes, a limited supply is pretty heart-wrenching. Concentrated lime acid in a plastic bottle simply isn’t the same.
Last week, to my surprise, lime week was on, and in a frantic scurry, I filled several plastic bags with limes, or lemon-limes. Once I got home, I needed to find a solution for my sudden surge in lime supply. In an attempt to preserve the fresh juice for future use, I squeezed the juice of the limes, over a strainer, into a jug.
Once completed, I filled an ice-cube tray with all the lime juice. Half of Israel’s lime supply is now sitting in my freezer. Once frozen, I will place the cubes in a plastic bag and return to the freezer. Whenever in need of lime juice, I will grab a cube and defrost in a cup. Yey cerviche! Yey thai green curry! Yey margaritas!
I may complain about this country’s limited supply of limes. But at least I know that the produce I eat is largely grown in the country I live in, and with that, my dinner has taken far less carbon foot prints compared to the meals I had in the UK, with its foreign limes and exotic produce.
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