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

Update, six weeks later. The tree doesn't want to go on the cart... Red arrows point to one sucker branch and one sucker bud(?). Purple dashed line is what I believe to be the graft scar. Green arrows point to what I hope are new growth above the graft. These appeared all within the last week; maybe due to the days getting longer, maybe due to a few degrees rise in temperature inside as some other inhabitants were running fevers. I have read on this forum that sucker branches are usually not desirable. Are they worth letting grow for a while, if they are the only source of active chloroplasts on the tree? My hunch is yes, but I admit knowing very little about the regrowth tendencies of Meyer lemons. My next question is whether the old branches are actually dead,or whether they have some hope of rejuvenation: Most of these branches used to be green, but are now brown or near black. Some show hints of green near the branch collar. Is it worthwhile to prune back branches which look brown, if that might encourage growth from the same collar? Or do brown branches ever return to green, and it's worthwhile to wait? Thanks, all!

The only things I have to be concerned about is for my grandson. He is allergic to dairy, nuts and fish. Not lactose intolerant, epi pen-go-to the emergency room allergic. The rest can eat anything. We have no problems with any kind of sugar and they are all very fit. If I make a dessert of any kind, we do prefer it sweet. Otherwise, we just eat the fruit plain. I will have to try the lemon ice cream. I have made a lemon sorbet before that every one liked. This is the brand of coconut milk I like. They do have a cream version. https://www.mccormick.com/thai-kitchen/products The recipe I posted above, I make in the Krups La Glaciere. If you make in the original large ice cream freezer, you would want to double it. MamaPinky, Does yours make in a full ice cream freezer or the new small size? ETA: Nevermind, I found the recipe and it one of the no churn ones.

Interesting, Sooz, about the frozen berries and color. I can imagine how that would do it. Writersblock, you've inspired me! I would want it to taste like dark brown sugar to be worth giving up pretty pink for, and I've worked enough with organic raw sugar to know it will go beige and not have enough of a punch. ... But! White sugar and just enough black molasses to give it that brown sugar taste might work. That's as a ribbon. If it stays as a ribbon, the ice cream would still be pretty pink. It might need to be reduced first. This is sounding interesting. :) Thanks, again, Sooz!