he garden but not the right jar. Luckily Stephen was shopping for groceries today and he remembered that I wanted a jar. Not just any old jar. I wanted a jar that looked good even if the lemons didn't. So that's where today's blog started. I partially sliced each lemon into quarters. I choked the lemon pulp with salt. Squeezed the lemon back into shape before stacking it in the jar. Squeezed the juice of 2 lemons over the top. Poured in some previously boiled water to cover the layers. Placed in a dark cupboard for 40 days. Hey presto. To celebrate the Moroccan theme we had a Moroccan lamb dish for dinner. I'll wait for 40 days and 40 nights and I'll see what happens when I open the jar.
Saturday, June 26, 2010
40 Days and 40 Nights
While watching television last night I saw a chef preparing lemons for preservation. It looked so easy that I decided to give it a try. Stephen has been experimenting with some Moroccan recipes and from time to time they have listed preserved lemons as necessary ingredients. I had loads of lemons from the tree in t
he garden but not the right jar. Luckily Stephen was shopping for groceries today and he remembered that I wanted a jar. Not just any old jar. I wanted a jar that looked good even if the lemons didn't. So that's where today's blog started. I partially sliced each lemon into quarters. I choked the lemon pulp with salt. Squeezed the lemon back into shape before stacking it in the jar. Squeezed the juice of 2 lemons over the top. Poured in some previously boiled water to cover the layers. Placed in a dark cupboard for 40 days. Hey presto. To celebrate the Moroccan theme we had a Moroccan lamb dish for dinner. I'll wait for 40 days and 40 nights and I'll see what happens when I open the jar.
he garden but not the right jar. Luckily Stephen was shopping for groceries today and he remembered that I wanted a jar. Not just any old jar. I wanted a jar that looked good even if the lemons didn't. So that's where today's blog started. I partially sliced each lemon into quarters. I choked the lemon pulp with salt. Squeezed the lemon back into shape before stacking it in the jar. Squeezed the juice of 2 lemons over the top. Poured in some previously boiled water to cover the layers. Placed in a dark cupboard for 40 days. Hey presto. To celebrate the Moroccan theme we had a Moroccan lamb dish for dinner. I'll wait for 40 days and 40 nights and I'll see what happens when I open the jar.
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