since life gave me lemons...

After preparing high tea for The Importance of Being Earnest, despite our most careful calculations, my mother and I had plenty of leftover food. No one complained. The happy excess included three pounds of cream cheese (used for this cheesecake) and lots of apple muffins (likewise from Smitten Kitchen).

Also lemons. I came home with three pounds.

No lemonade; it's apple cider season, silly. But yesterday we had friends over for lunch after church, and I used those lemons in some seriously good chicken. And then peach cobbler for dessert . . . where those endless summer peaches, so tidily frozen, came in handy. :) A good meal was had by all.

We still have five lemons left, though. Any ideas?


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Lemon Garlic Chicken
(original recipe from The Nourishing Gourmet)

2 lbs chicken drumsticks and/or bone-in thighs
3 tablespoons olive oil
zest and juice of 1 large lemon
3 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon salt
freshly ground black pepper

1) Rinse chicken and pat dry, then place in glass bowl.
2) Combine all remaining ingredients and pour over chicken. Stir to coat thoroughly. Cover and refrigerate 2-10 hours.
3) Preheat oven to 375 and coat baking dish with nonstick spray. Arrange chicken in dish so that pieces do not touch. Bake 45-55 minutes, until juice runs clear and meat is no longer pink at the bone. 

Lemon Spice Peach Cobbler
(I have no idea where this recipe came from but it's awfully delicious)


6-8 cups chopped peaches
3 tablespoons arrowroot starch
2 teaspoons lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
2 cups unbleached white flour*
1 cup granulated or raw sugar
2 teaspoons lemon zest
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, melted
2 large eggs, beaten with fork

1) Preheat oven to 375 and coat 9x13 baking dish with nonstick spray.
2) Combine peaches, arrowroot, lemon juice, and spices; pour into prepared dish.
3) Combine flour, sugar, salt, baking powder, and lemon zest in separate bowl; add melted butter and eggs, stir to combine.
4) Distribute topping evenly over peaches. Bake for 30-35 minutes, until bubbling and golden. Excellent served warm with vanilla ice cream, vanilla Greek yogurt, or lightly sweetened whipped cream.

*Just use oat flour, or finely ground rolled oats, for a gluten-free option.

Linked to Simple Lives Thursday.

{image credit: Back from Prague}