![]() I was about to put a kibbosh on buying limes (not that I would. I mean, when you pay 60 cents for a lime, you hope to get at a bare minimum the two tablespoons of lime juice you’ll need for a recipe, but no such luck. I mean, sure, they’re in the Canadian Rockies but I suspect that she knows that somewhere, one of her daughters is paying too much for food.) Oh, and they’re lousy. (That thud you hear is my mother fainting. The limes at the small grocery store we frequent more often than it deserves our hard-won dollars are now 60 cents apiece. I seriously think they dipped his baby bottle in vinegar. I love that now we’ll be at a party or bar and one of our friends will notice his lime-eating ways for the first time and be shocked. But I loved that he didn’t think it was the least bit odd. “Did you just eat a lime?” Perhaps it was because it was from my gin and tonic, it was an early-on date and he’d obtained it in a “Are you using that?” kind of way. The first time I saw him do it, I was taken aback. He eats the wedges that people put out on their bars for cocktails, the slices that come on top of a pile of Pad Thai, those on the side of a sizzling fajita platter and the other half I haven’t used in a recipe, lying unloved on the cutting board. He simply eats them, the way that most people eat those slices of oranges that come with your fortune cookies at suburban Chinese restaurants. No, not squeezed into a glass of seltzer. He eats them, and no, I don’t mean dusted in sugar. Here are the directions on how to make these zesty lime cookies.Alex loves limes.
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