Wednesday, May 20, 2015

What to do with a lemony windfall...

Lots of lemons?

Today I worked on a round of preserved lemons. Such a fantastic thing to have waiting for you in the fridge.

It takes a little hands-on time, and then there's about a month of waiting patiently before they can be put to use.  It's like money in the bank, and the flavor is like nothing else. A preserved lemon is intense and lemony, but quite different than a fresh lemon. This variety adds a new dimension to foods such as chicken, fish, or sauteed vegetables that is at once familiar as it's lemon self, yet not.

The original post is here- it's from several years ago but it's well worth mentioning again.

Now to just wait and watch...


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