Meyer Lemons and Icecream

The two most exciting things at licious dishes today: 1)we're making raw icecream for the Christmas party on Sunday, and 2)one of our customers dropped off like 12 fresh, humongous
Meyer Lemons to the store the other day, from her backyard tree, and today we juiced most
of them so that they would be useful to us here in the store for a longer period of time. We do the same thing with regular lemons and limes, we have fresh organic lemon and lime juice juiced and in gallon containers for when we need them. We also make freshly minced ginger and garlic on a regular basis, so that these are available in the fridge if we need them for a recipe. These are time savers for Licious. Syl is always thinking about how to shorten the task time here, and she comes up with lots of good solutions. So that's good. Today's time saver was, she found a new way to portion out the tri-layer dip so that there are equal amounts. She uses the icecream scooper (which, being Hawaiian, Syl calls a "Rice Scooper", btw) to scoop the approximate amount (about a scoop and a half), and makes a little village of scoop lumps in the giant mixing bowl of stuff, and then adjusts for the amounts at the end. Anyways. Lemons and icecream.