When my father went through chemo he lost weight as if it were falling off him. The chemo dulled his appetite to the point that he didn't want to eat anything. I'd imagine George is experiencing something like this: He probably just can't bring himself to eat right now. It has nothing to do with what his priorities "ought" to be. If I were Leone (hi, Leone!) I'd be "into" anything that helps George put the weight back on. Those sorbet and ice cream experiments sound fab to me. Wouldn't mind having a sample of all of them right now! Karen

Can anyone comment on their "Lemon Sorbet" if they ordered from Van Engelen/John Scheepers? Mine was the size of a golf ball (no joke) but has a scape. Is "golf ball" size the norm for this particular hybrid?

The limoncello sounds wonderful. I use a ton of mine in cooking. Zest and juice. I seem to add to anything/everything even if not called for in the recipe and family loves it. I make lemon sorbet, lemon cherry ice milk, tabouili with whole wheat berries, lemon vinagrette for our winter lettuce, lemonade. I have a wonderful tuna salad in olive oil/lemon juice from Rachel Ray which is amazing. 2 years ago when I got married I made our wedding cake and must have used at least 100 lemons for it. It was lemon cake with blackberry/lemon curd, had a lemon simple sugar moistening syrup, lemon cream cheese frosting. (don't recommend cream cheese frosting a wedding cake, it melts under lights, argh!!!)Everyone said it was the best cake they ever, ever tasted. Not just wedding cake, best cake ever. I tend to find a base recipe for anything and just start changing it to suit my needs and taste. Like this morning. Made a baked french toast. Took a base recipe but the final product was nothing like the recipe. It had baked apples, raisins like the recipe but the bread was whole wheat rolls instead of french bread and I added a lemon to the apples. Yum, yum!!! I keep planning to freeze lemons at the end of the season but so far haven't had that many left. I have three full size trees. This year they look healthier so I might have enough to freeze some. Hope so! I really miss them the off season.

My Meyer lemon tree is full of lemons right now, and I've been picking them since December. I leave them on the tree until they are slightly orange, and they are sweetest at that point. I have a dwarf tree, and winter and spring are the peak season, but a friend had a regular sized tree, and she got fruit in the summer - that way we were able to share. I have a Bearss lime tree also and got a few fruit in January, but only a handful. I've only had these trees slightly less than a year now, and when the lime tree gets bigger, it should produce limes most of the year. The orange tree I had in Venice produced oranges all year - maybe I should get another one of those. Meyer lemons have a very soft skin, and so they are somewhat difficult to grate to get rind - that is another way to help identify them. Lars