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Lemons, Salt, and Time
Looking for a budget-friendly, DIY project for the week? Make preserved lemons. The process is about three steps long, and all you need is fruit, salt, and time. (Hands-off time, that is.) Quartered lemons get a healthy blanket of salt, a little spice, and are nestled into a jar, cozying up to each other. A week later, you’ll have slouchy, softened rinds to add a perfumed, complex tartness to dishes like this one, or this. In the time it took you to read this post, your lemons could be well on their preserving way.
DIY: Moroccan Preserved Lemons from Gardenista
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Tags: what we're reading, gardenista, lemons, preserved lemons, DIY, how to
kenzi
I have a serious thing for any food topped with a fried egg, a strange kind of disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. Most of my daydreams involve cooking in a yellow-walled kitchen.
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