she knits and knits and knits and sometimes she spins too....
Oh I would like the recipe! I have two lemon trees (although they are Meyer lemons) and we often have a bit of excess. Plus, what do you DO with preserved lemons?
Yes, please, may I have the recipe? We have buckets of limes. Thanks! --Syl
Yes . . . I'd love to have the recipe! I'm one of those weird people who love to suck on lemons while other people stare at me in horror . . . And Cindy, preserved lemons is an ingredient in Middle Eastern cooking - look for recipes in such cookbooks. There's a particularly good one written by a woman who grew up in Egypt - the one the cover that is light blue with gold raised pattern.
Oh, yes, share the recipe with me too! I love lemons. You took great pictures of the lemons, Cindy. Lemons inspire.
Please share the recipe - sounds yummy and certainly pretty!
Here is the recipe as published in the Providence Journal:PRESERVED LEMONSCut 7 thin-skinned lemons (Meyer lemons are especially lovely) lengthwise into eight segments each. Pick out seeds. In a large mixing bowl, toss lemon segments with 1/2 cup coarse salt. Pack lemons and salt into a 1-quart wide-mouthed canning jar. If you like, wedge in 1 tablespoon cardamom pods and 3 bay leaves. Press down firmly. Add enough lemon juice (about 1/4 cup) to cover. Seal. Let rest at room temperature, shaking once a day, for three weeks. Float a thin film of olive oil over the top. Refrigerate.
Neat! My daughter LOVES lemons and limes.
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