Culinary Update
Dec. 8th, 2011 01:06 pmMy first batch of Moroccan salted lemons has cured, so I added some into a batch of chicken vegetable soup. The curing process softens the rind, but the fresh lemon taste is still there. I hadn't salted the soup, and the lemon salt seemed to be enough.
I'm quickly running out of vegetables, even though I had completely filled the freezer in September. By January, I'll be down to canned tomatoes, freeze-dried squash and onions, and fresh green onions. Oh and now, lemon marmalade and Moroccan lemons.
I'm quickly running out of vegetables, even though I had completely filled the freezer in September. By January, I'll be down to canned tomatoes, freeze-dried squash and onions, and fresh green onions. Oh and now, lemon marmalade and Moroccan lemons.