Just FYI, preserved lemons are usually made from Meyers. A friend of ours has a Ponderosa tree, though, and I've noticed those lemons are milder than the Eureka/Lisbon grocery-store variety. Also, it's usually spelled Avgolemono for the name of the Greek lemon/chicken soup, not Ovgolemono. We have friends who are allergic to rice, so we use orzo pasta instead, which works just as well. Here's one recipe for Chicken with lemon and fennel. One Ponderosa would probably equal three Meyers! Chicken Braised with Meyer Lemon & Fennel A lidded cazuela, cocote or other terra-cotta casserole is ideal for this dish, but any casserole with a lid or Dutch oven will do. The flavors blend together during the slow cooking, as the fennel and chicken absorb the flavor of the lemon. From cookbook author Georgeanne Brennan. 1 large or 2 medium fennel bulbs 3 Meyer lemons 1 teaspoon coarse sea salt or kosher salt 6 chicken thighs, with or without skin 1/2 teaspoon freshly ground pepper 1 teaspoon dried oregano 2 garlic cloves, minced 2 tablespoons extra virgin olive oil 1/4 cup green olives (optional) 1/2 cup dry white wine 1/2 cup water 2 tablespoons grated Meyer lemon zest Trim the stalks from the fennel, reserving the lacy greens (chop them for last-minute garnish). Slice the fennel bulb lengthwise into 1/4-inch-thick slices. Slice these lengthwise into 1/2-inch-thick slices. Set aside. Cut the lemons in half, then cut each half into 3 pieces. Discard the seeds. You should have about 1 1/2 cups of lemon cubes. Put the lemons in a bowl and sprinkle them with the salt. Add the chicken, pepper, oregano and garlic and turn to coat. Set aside for about 30 minutes. Heat half of the olive oil in a casserole or Dutch oven over medium-high heat. When it is hot, add the chicken, and lightly brown, turning several times. This should take about 10 minutes. Remove the chicken and set aside. Add the remaining olive oil and the fennel to the casserole. Cook, stirring, until the fennel is nearly translucent, 8 to 10 minutes. Stir in the lemons and optional olives, turning them a few times, then add the wine and water. Scrape up any bits clinging to the pan, then return the chicken to the pan. Cover, reduce the heat to low, and cook until the chicken is tender and the fennel can be cut with a spoon, about 45 minutes. While the chicken is cooking, mince enough of the fennel fronds to make 2 tablespoons. Combine this with the lemon zest and set aside. To serve, transfer the contents of the casserole to a serving bowl or platter and sprinkle with the fennel fronds and lemon zest. Serves 4 Per serving: 265 calories, 23 g protein, 19 g carbohydrate, 12 g fat (2 g saturated), 86 mg cholesterol, 730 mg sodium, 8 g fiber. ++++++++++ There's also this one, from a long-ago GW member. It's very good. This is exactly how he published it: Sol's Lemon Garlic Chicken 1 tablespoon grated lemon zest 1/3 cup fresh lemon juice 2 tablespoons olive oil ¼ cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano S & P to taste 1 3½ pound fryer chicken, cut up 25 garlic cloves ¾ cup chicken broth In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, ¼ cup of the herbs, and salt and pepper (you can marinate the chicken for 15 minutes ONLY; otherwise the lemon juice will “cook” the chicken). Preheat oven to 425ºF. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown. Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges. +++++++++++ Note this Ina Garten recipe requires extra-large eggs: Lemon Cakes Copyright 2001, Barefoot Contessa Parties!, All rights reserved Show: Barefoot Contessa 1/2 pound (2 sticks) unsalted butter at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely. Note: These cakes were glazed with a lemon glaze but the contributor thought the cakes were sweet enough without adding a confectioner’s sugar/lemon juice glaze.

I tend to clip a lot of recipes but never get around to using them. I did try this one from our local paper, though, and it's a winner with everybody I've tried it on. I usually just use a bottled sauce as a dip, or a jar of satay sauce. Some Greek tzatziki is pretty good with it, too. Chicken Skewers with Garlic, Lemon & Mint Adapted from Roving Feast columnist Marlena Spieler. Makes two 15-inch metal skewers, enough to serve 3-4 people. INGREDIENTS 1.5 lbs chicken breast, skinless and boneless, completely trimmed 5 garlic cloves, coarsely chopped 1/2 cup fresh mint leaves, stems removed and chopped 1/2 cup lemon juice (use 3 small or 2 large lemons), seeds removed 1 tablespoons olive oil 2 tsp McCormick's lemon pepper or other brand Optional: only if using the cooked marinade for a sauce: 1/4 cup dry white wine or dry sherry 1/4 cup chicken broth INSTRUCTIONS: 1. Cut the chicken into 2â chunks. 2. Combine the chicken, garlic, mint, lemon juice, olive oil, and lemon pepper in a plastic container. Cover tightly. Refrigerate overnight, or up to 24 hours. 3. Remove from refrig 1/2 hr before serving. Drain the chicken, reserving marinade. 4. Place oven rack in highest position and preheat broiler on high for at least 10 minutes. Line a large flat cookie sheet, big enough to hold both skewers, with foil. Spray with cooking spray. 5. Thread the chicken cubes onto two 15-inch skewers. Place on cookie sheet, spray again with cooking spray. 6. Broil chicken skewers for 7 min. on one side and 3-4 minutes the second side. (Note: if baking at 500ð instead of broiling; add another 5 min to cooking time!) Let rest on a platter 2-3 minutes. 7. Add the chicken broth and sherry to reserved marinade. Bring to a boil over high heat for 3-4 minutes. Thicken with cornstarch, or just cook over medium heat until reduced to 3/4 cup. Taste for seasoning, then cover or low heat to keep it warm. Garnish chicken with additional chopped mint, if you wish. Serve the sauce on the side. A Romesco or Thai/Indonesian spicy peanut sauce is also good with this.

I'm not sure the status of your plans, but I did work on a couple, based on your current plan. Traffic...I would definitely try to direct traffic through the left side of your kitchen rather than the right. Through-traffic will be in the way of any work being done if the right side is utilized (that's where all the primary work zones are). This means making sure you have a clear path on the left, not cluttered with stools, etc. if the aisle is too narrow. If it is cluttered, people will perceive that the right side is easier to navigate and will use it...even if someone is working there! Seating at an "island"...If you don't really need the storage on the left wall, you might consider eliminating the bookshelves (see Layout #4 below for an example of what might be possible). Pantry/Laundry Room...Just how much pantry storage is there in the "Pantry/Laundry Room"? It looks to me like you have a 30"x12" pantry and a 21" x 24" or so broom/utility cabinet ("Br"). I don't know what "F2" is. How would you feel about moving the door to the Porch and installing a corner pantry? A walled-in pantry might help to reduce the impact of the laundry's steam/heat on the food in the pantry. Plus, it will be "hidden" in case your pantry isn't always "photo ready". See the very last layout for what I'm suggesting. Tall Cabinet or Shelves...As to the bookshelves vs a utility/pantry cabinet to the right of the range, I would actually recommend getting rid of it altogether...unless you really need it. You can store baking supplies in drawers and upper cabinets...meanwhile you gain "permanent" working and landing space b/w the range and oven. Refrigerator...To be able to open the refrigerator door fully (assuming there's a door w/a hinge on the left), you will need to either reduce the depth of that wall to approx 24" or pull the refrigerator out so the refrigerator carcass/box is flush with the "end" of the wall. Some modification (or pulling out) will be needed regardless of depth...counter or standard. I don't recommend a refrigerator with one door with the hinge on the right...it will make it more difficult to get things out of it and place them on some landing space. OK....here they are: .. .. .. .. .. And...no set of layouts is complete without at least one with a prep sink! :-D .. Pantry/Laundry Room: (12" deep shelves on the left; 15" deep shelves on the "top")

Pip You are correct in that my 23 watt bulb will not be any good for a plant that does not fit in to my garbage can. The light has no penetration power. All it does is keep the top and upper sides growing until next summer. I will have to come up with something similar to your set up or put it in a reliable heated greenhouse for it to do well. This is the only tree that will not go in ground but will remain potted its entire life. So next year I will be looking seriously at some of the best lights you mentioned. My bucket lights are good for only one winter on small trees. The trees are too big the next year. This tree grew 80% of its height in the first winter in a 4 story 23 watt CFL bucket light. I spread the limbs and it has grown without additional light since. It is now 2 years, 10 months 1 week old as of pictured. It is in a 30 gallon container. As the buckets stacked the lower limbs stopped growing and only the top grew making for a tall lanky tree. I had to stake it for 5 months before she could stand on her own.