A collection of recipes, descriptions of food and celebrations.
Friday, 26 October 2012
You know those jars of preserved lemons that you can buy fairly easily? Whole pickled lemons. In brine, I think. Slightly browned like an overripe banana. I am probably not making them sound appealing and that is the intention. Next post (I started writing this one and got side-tracked) will be about an alternative suggestion.