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Conserved lemons, cont’d

Conservedlemons2You know what? I’m not going to be one of those bloggers that states the obvious, noting that I haven’t gotten around to blogging for the past few days. Nor am I going to be apologetic or contrite about it. Nope, not me.

Anyway, I haven’t had much to report, certainly culinarily, and I’ve been damn busy it seems. Sunday’s tour went very well, even with the throngs of people in the park. (Bravi Azzurri!) In fact, it added a nice element to the tour. I felt like I was being cheered on by the masses. Go Sean!

Meanwhile, the conserved lemons have slowly deflated due to the combined power of salt and periodic pressure. Today was day six, the point at which you cover with oil. And now we wait. For a month. Time to start planning a Moroccan feast in mid-August!

No matter. They smell fantastical, sweet and lemon-tangerine-y, like Froot Loops. Really salty Froot Loops. I can hardly wait for the final product.

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