Sometime you'll have to share with me the secret to zesting all that fruit.

Do you have a special zesting tool, or do you use a regular old box grater?

It seems like half the zest always sticks to my grater. Thus I avoid any recipe which involves more than a Tbsp of zest.

One kitchen tool I do not own, nor actually even like, is a box grater. I either use a fine hand held grater or a zester or a kitchen rasp. I prefer the zester or the rasp for most things, though mine being packed up, I just used the fine grater of my hosts.

I add zest to almost every baked good I make. I love citrus flavors and I tend to think almost any baked good is improved by adding citrus zest.

The real trick the recipe though is not how to zest lemons and oranges, but using an apple peeler/slicer/corer. They speed up the prep time by vast amounts.

I was just going to say that my hands ached at the very thought of peeling and slicing pounds and pounds of apples. Yikes!! I'll have to follow that link as soon as this comment posts =]