I don’t eat chicken (except when I do; we can talk about that, if you insist, some other time.) so you can cross the obvious back off your list of suggestions. I read someplace a recipe that called for preserved lemons. It sounded delicious, so I made a note on our chalkboard. Preserved lemons. A few weeks later I actually made my way to a place where a person might buy preserved lemons. Though not “preserved lemons,” I gather.

I’d like to know how you use preserved lemons. Hilary said something about lentils and spinach, which I almost invented tonight but I was too lazy to wait for lentils (yes, that lazy) so I had fried plantains with cinnamon, sugar, salt and powdered habenero. And I had onions, chard and one preserved lemon, rinsed and chopped. It was pretty good. Or good enough for “I’m hongry, what’m I going to eat??” I mean, the plaintains were great. the chard was just decent in that nice comfortable gently cooked vegetables kind of way.

So I’m wondering about how you use preserved lemons?

1 Comment »