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Meyer lemons are amazing. The best lemon meringue pie I've ever had was made last winter from lemons from our potted tree. Floral, complex, ethereal, amazing.

I'm eyeing the lemons now, for an encore this winter!

These apple trees are grown for patios and small spaces. But you'll need two varieties to get fruit, unless there are other apple trees nearby that will cross pollinate. They're hardy to zone 4, which should be fine where you live. Check your zone here. And they ripen in September, which is also good. Some fruit trees are hardy, but don't ripen until late October or November - by which time the cold has destroyed the fruit for us northerners! (Granny Smiths, for example.)

Here is some info about growing potted fruit trees. You can also talk to your local cooperative extension. Putting the trees up against the wall of your building will help in the winter. And if it's a south facing wall, that's a big plus! Espaliered fruit trees are grown against south facing walls. (The Sentinel trees I linked you to are basically a single cordon espalier.)

Perhaps wrapping the pot in insulation, like you would use for a hot water heater, might help it through a particularly cold winter.

I have a Mexican Lime and Blood Orange in pots on my patio. You can find dwarf trees for most types of fruit. Good luck!

Thanks Marshmallow and Potboiler, will try going the fertilizer route. I am just always afraid of overdoing it and damaging the plant.

To the gourmetgal: From what I've read, citrus plants are heavy feeders--perhaps your plant needs a but of fertilizer (a rhodendron-formulated one should work well, as they both like acidic soil). Or maybe it needs a bigger pot of a root trimming if it's been in the same pot for a few years. (But what do I know? My Meyer Lemon is tiny and hasn't produced any fruit.)

I vote for a bay leaf plant--citrus trees are a bit tricky to coax into fruiting--you'll have wonderful leaves to put in your cooking, all year round.

I actually have boxes in my lower cabinets with a jumble of things. Also some drawers on tracks though, and they help. A cousin has a short hallway off the kitchen that leads to a bathroom, and on either side she has floor to ceiling shelves just a can wide. Beautifully organized because she can see everything. Would love a place I could do this.

I love processed cheese slices. Do they count as a mock food? :P

Wow, I can finally post comments.

Anyway, I have to make a plug for the book "Intuitive Eating." The book recommends keeping all the foods you could possibly crave on hand so that when you do have a craving, you can just eat that food and then move on.

It's actually a lot of work to figure out what you really want to eat and then focus on enjoying it. But it does make eating a pleasurable experience, which is new to me.

Another benefit: my pre-pregnancy clothes fit, which saved me a lot of money.

chips and dibs

Thank you smokey, well said. Enjoy your post.
Your neighbor

My mom used to make a great sauce for pork roast with soy, honey and mustard. Whisk everything till the honey is completely dissolved. All the better if you add a tablespoon of whole grain mustard to give texture to the sauce.

My seasoning consists of generous amounts of paprika, ground black pepper, salt, cayenne pepper, garlic, apple cider vinegar and even more amount of brown sugar.
I used to rub the seasoning onto the pork shoulder, put the pork in a bowl, cover with plastic wrap, then leave it in the fridge overnight. The next day I'd put a layer of sliced onions and chopped garlic on a big sheet of aluminium foil, then put the pork on it skin side up, topped with another layer of onions and garlic, pour the juice from the bowl where the pork was left overnight, close the foil tightly and cook it in the oven at 300F for 4-6 hours (depending on the size of the pork). Now I just throw everything (pork, seasoning, garlic, onion) in a slow cooker with half a cup of thick chicken stock, cook on low setting for a day (overnight + a work day), I think it's much better, more moist and tender, and totally lazier. Uh, I mean easier.
After that I shred the meat AND the fat (well, it's not like I eat it everyday!), reduce the liquid that's formed in the slow cooker until saucy, mix the sauce and the meat, arrange in a dish, throw under a grill until caramelised.
As a matter of fact, I had it for dinner last night! :D

I agree with both Garvey and olddad. May try letting rest ontop of a mirepoix while cooking. Will help make a good gravy.