Take the zest

Saturday was a big baking day. Five cakes. One, a Raspberry Lemonade, from the Kiss My Bundt cookbook, required the zest of several lemons. Another, Blueberry, required the zest of one lime. Both cakes looked and smelled wonderful, but into the freezer they went in their well marked packages. Then they were logged into my little red book with notes on the glazes they will receive just before they put on their Bundt Cake Extravaganza show.
In the meantime, I had several naked citrus items. The most obvious use of the lime would, of course, be a gin and tonic. But since the juniper berry turned on me several years ago and returned my longtime dedication with a miserable case of hives, that seems to be not only the obvious, but also the most unlikely use. No, that one little lime will be added to the lemon juice for a pitcher of lemonade. Lemonade, then, is proof, that you can take the zest and still have good stuff left. Pretty good lesson for a rainy Saturday.