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REC: Spicy Lemon Pickle; Nimbu Ka Achar
One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon Pickles will be ready. The first week the lemons were fermented in salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne, sugar and vinegar were added. Once that was all cooled I added it to the turmeric/salt laced lemons. Put in the fridge to taunt me for another week. All this fermenting and pickling is teaching me patience. After one week in salt and turmeric https://flic.kr/p/oQnWFY With all the spices, one week to go https://flic.kr/p/p5QAhQ It's really spicy and flavorful. Here's the recipe I followed @@@@@ Now You're Cooking! Export Format Spicy Lemon Pickle; Nimbu Ka Achar relishes/preserves 10 small lemons, preferably meyer quartered, seeded, sliced; 1/4 inch thick 1/4 cup kosher salt 1 tsp. ground turmeric 1/2 cup canola oil 1/2 tsp. brown mustard seeds 1/2 tsp. cumin seeds 1/2 tsp. fenugreek seeds 12 small green thai chiles or 6 serranos; halved 8 cloves garlic, thinly sliced 1 2 inch piece ginger; peeled thinly sliced 1/2 cup white vinegar 1/2 cup sugar 1 tbsp. red chile powder or cayenne Rub lemons with salt and turmeric in a bowl; pack into a sterilized 1-qt. glass jar. Cover with lid; place near a window with direct, warm sunlight. Let sit 1 week; shake jar daily to disperse brine. After 1 week, heat oil in a 10' skillet over medium-high; cook mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes. Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir in vinegar, sugar, and chile powder. Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse flavors. Keeps up to 1 year. Notes: Saveur Magazine Yield: 4 cups ** Exported from Now You're Cooking! v5.91 ** koko -- Food is our common ground, a universal experience James Beard |
REC: Spicy Lemon Pickle; Nimbu Ka Achar
On 9/7/2014 8:20 PM, koko wrote:
> > One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon > Pickles will be ready. The first week the lemons were fermented in > salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were > toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne, > sugar and vinegar were added. Once that was all cooled I added it to > the turmeric/salt laced lemons. Put in the fridge to taunt me for > another week. > All this fermenting and pickling is teaching me patience. > > After one week in salt and turmeric > https://flic.kr/p/oQnWFY > > With all the spices, one week to go > https://flic.kr/p/p5QAhQ > > It's really spicy and flavorful. > > Here's the recipe I followed > > @@@@@ Now You're Cooking! Export Format > > Spicy Lemon Pickle; Nimbu Ka Achar > > relishes/preserves > > 10 small lemons, preferably meyer > quartered, seeded, sliced; 1/4 inch thick > 1/4 cup kosher salt > 1 tsp. ground turmeric > 1/2 cup canola oil > 1/2 tsp. brown mustard seeds > 1/2 tsp. cumin seeds > 1/2 tsp. fenugreek seeds > 12 small green thai chiles or 6 serranos; halved > 8 cloves garlic, thinly sliced > 1 2 inch piece ginger; peeled thinly sliced > 1/2 cup white vinegar > 1/2 cup sugar > 1 tbsp. red chile powder or cayenne > > > Rub lemons with salt and turmeric in a bowl; pack into a sterilized > 1-qt. glass jar. > Cover with lid; place near a window with direct, warm sunlight. Let > sit 1 week; shake jar daily to disperse brine. > After 1 week, heat oil in a 10' skillet over medium-high; cook > mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes. > Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir > in vinegar, sugar, and chile powder. > Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse > flavors. > Keeps up to 1 year. > > Notes: Saveur Magazine > > Yield: 4 cups > > > ** Exported from Now You're Cooking! v5.91 ** > > koko > > -- > > Food is our common ground, a universal experience > James Beard > You are, the pickle Queen! Nice. |
REC: Spicy Lemon Pickle; Nimbu Ka Achar
On Sun, 07 Sep 2014 22:52:40 -0600, Mayo > wrote:
>On 9/7/2014 8:20 PM, koko wrote: >> >> One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon >> Pickles will be ready. The first week the lemons were fermented in >> salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were >> toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne, >> sugar and vinegar were added. Once that was all cooled I added it to >> the turmeric/salt laced lemons. Put in the fridge to taunt me for >> another week. >> All this fermenting and pickling is teaching me patience. >> >> After one week in salt and turmeric >> https://flic.kr/p/oQnWFY >> >> With all the spices, one week to go >> https://flic.kr/p/p5QAhQ >> >> It's really spicy and flavorful. >> >> Here's the recipe I followed >> >> @@@@@ Now You're Cooking! Export Format >> >> Spicy Lemon Pickle; Nimbu Ka Achar >> >> relishes/preserves >> >> 10 small lemons, preferably meyer >> quartered, seeded, sliced; 1/4 inch thick >> 1/4 cup kosher salt >> 1 tsp. ground turmeric >> 1/2 cup canola oil >> 1/2 tsp. brown mustard seeds >> 1/2 tsp. cumin seeds >> 1/2 tsp. fenugreek seeds >> 12 small green thai chiles or 6 serranos; halved >> 8 cloves garlic, thinly sliced >> 1 2 inch piece ginger; peeled thinly sliced >> 1/2 cup white vinegar >> 1/2 cup sugar >> 1 tbsp. red chile powder or cayenne >> >> >> Rub lemons with salt and turmeric in a bowl; pack into a sterilized >> 1-qt. glass jar. >> Cover with lid; place near a window with direct, warm sunlight. Let >> sit 1 week; shake jar daily to disperse brine. >> After 1 week, heat oil in a 10' skillet over medium-high; cook >> mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes. >> Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir >> in vinegar, sugar, and chile powder. >> Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse >> flavors. >> Keeps up to 1 year. >> >> Notes: Saveur Magazine >> >> Yield: 4 cups >> >> >> ** Exported from Now You're Cooking! v5.91 ** >> >> koko >> >> -- >> >> Food is our common ground, a universal experience >> James Beard >> >You are, the pickle Queen! > >Nice. Thank you so much, but the "Pickle Queen" title is still held by Edrena Jones who no longer posts here. I do enjoy it though. koko -- Food is our common ground, a universal experience James Beard |
REC: Spicy Lemon Pickle; Nimbu Ka Achar
On 9/7/2014 11:20 PM, koko wrote:
> On Sun, 07 Sep 2014 22:52:40 -0600, Mayo > wrote: > >> On 9/7/2014 8:20 PM, koko wrote: >>> >>> One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon >>> Pickles will be ready. The first week the lemons were fermented in >>> salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were >>> toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne, >>> sugar and vinegar were added. Once that was all cooled I added it to >>> the turmeric/salt laced lemons. Put in the fridge to taunt me for >>> another week. >>> All this fermenting and pickling is teaching me patience. >>> >>> After one week in salt and turmeric >>> https://flic.kr/p/oQnWFY >>> >>> With all the spices, one week to go >>> https://flic.kr/p/p5QAhQ >>> >>> It's really spicy and flavorful. >>> >>> Here's the recipe I followed >>> >>> @@@@@ Now You're Cooking! Export Format >>> >>> Spicy Lemon Pickle; Nimbu Ka Achar >>> >>> relishes/preserves >>> >>> 10 small lemons, preferably meyer >>> quartered, seeded, sliced; 1/4 inch thick >>> 1/4 cup kosher salt >>> 1 tsp. ground turmeric >>> 1/2 cup canola oil >>> 1/2 tsp. brown mustard seeds >>> 1/2 tsp. cumin seeds >>> 1/2 tsp. fenugreek seeds >>> 12 small green thai chiles or 6 serranos; halved >>> 8 cloves garlic, thinly sliced >>> 1 2 inch piece ginger; peeled thinly sliced >>> 1/2 cup white vinegar >>> 1/2 cup sugar >>> 1 tbsp. red chile powder or cayenne >>> >>> >>> Rub lemons with salt and turmeric in a bowl; pack into a sterilized >>> 1-qt. glass jar. >>> Cover with lid; place near a window with direct, warm sunlight. Let >>> sit 1 week; shake jar daily to disperse brine. >>> After 1 week, heat oil in a 10' skillet over medium-high; cook >>> mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes. >>> Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir >>> in vinegar, sugar, and chile powder. >>> Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse >>> flavors. >>> Keeps up to 1 year. >>> >>> Notes: Saveur Magazine >>> >>> Yield: 4 cups >>> >>> >>> ** Exported from Now You're Cooking! v5.91 ** >>> >>> koko >>> >>> -- >>> >>> Food is our common ground, a universal experience >>> James Beard >>> >> You are, the pickle Queen! >> >> Nice. > > Thank you so much, but the "Pickle Queen" title is still held by > Edrena Jones who no longer posts here. > I do enjoy it though. > > koko > > -- Ok, you can be the Pickle Maven! |
REC: Spicy Lemon Pickle; Nimbu Ka Achar
On Mon, 08 Sep 2014 15:23:55 -0600, Mayo > wrote:
>On 9/7/2014 11:20 PM, koko wrote: >> On Sun, 07 Sep 2014 22:52:40 -0600, Mayo > wrote: >> >>> On 9/7/2014 8:20 PM, koko wrote: >>>> >>>> One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon >>>> Pickles will be ready. The first week the lemons were fermented in >>>> salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were >>>> toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne, >>>> sugar and vinegar were added. Once that was all cooled I added it to >>>> the turmeric/salt laced lemons. Put in the fridge to taunt me for >>>> another week. >>>> All this fermenting and pickling is teaching me patience. >>>> >>>> After one week in salt and turmeric >>>> https://flic.kr/p/oQnWFY >>>> >>>> With all the spices, one week to go >>>> https://flic.kr/p/p5QAhQ >>>> >>>> It's really spicy and flavorful. >>>> >>>> Here's the recipe I followed >>>> >>>> @@@@@ Now You're Cooking! Export Format >>>> >>>> Spicy Lemon Pickle; Nimbu Ka Achar >>>> >>>> relishes/preserves >>>> >>>> 10 small lemons, preferably meyer >>>> quartered, seeded, sliced; 1/4 inch thick >>>> 1/4 cup kosher salt >>>> 1 tsp. ground turmeric >>>> 1/2 cup canola oil >>>> 1/2 tsp. brown mustard seeds >>>> 1/2 tsp. cumin seeds >>>> 1/2 tsp. fenugreek seeds >>>> 12 small green thai chiles or 6 serranos; halved >>>> 8 cloves garlic, thinly sliced >>>> 1 2 inch piece ginger; peeled thinly sliced >>>> 1/2 cup white vinegar >>>> 1/2 cup sugar >>>> 1 tbsp. red chile powder or cayenne >>>> >>>> >>>> Rub lemons with salt and turmeric in a bowl; pack into a sterilized >>>> 1-qt. glass jar. >>>> Cover with lid; place near a window with direct, warm sunlight. Let >>>> sit 1 week; shake jar daily to disperse brine. >>>> After 1 week, heat oil in a 10' skillet over medium-high; cook >>>> mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes. >>>> Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir >>>> in vinegar, sugar, and chile powder. >>>> Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse >>>> flavors. >>>> Keeps up to 1 year. >>>> >>>> Notes: Saveur Magazine >>>> >>>> Yield: 4 cups >>>> >>>> >>>> ** Exported from Now You're Cooking! v5.91 ** >>>> >>>> koko >>>> >>>> -- >>>> >>>> Food is our common ground, a universal experience >>>> James Beard >>>> >>> You are, the pickle Queen! >>> >>> Nice. >> >> Thank you so much, but the "Pickle Queen" title is still held by >> Edrena Jones who no longer posts here. >> I do enjoy it though. >> >> koko >> >> -- > >Ok, you can be the Pickle Maven! LOL O.K. that'll work ;-) koko -- Food is our common ground, a universal experience James Beard |
REC: Spicy Lemon Pickle; Nimbu Ka Achar
On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote:
> >One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon >Pickles will be ready. The first week the lemons were fermented in >salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were >toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne, >sugar and vinegar were added. Once that was all cooled I added it to >the turmeric/salt laced lemons. Put in the fridge to taunt me for >another week. >All this fermenting and pickling is teaching me patience. > >After one week in salt and turmeric >https://flic.kr/p/oQnWFY > >With all the spices, one week to go >https://flic.kr/p/p5QAhQ > >It's really spicy and flavorful. > >Here's the recipe I followed > >@@@@@ Now You're Cooking! Export Format > >Spicy Lemon Pickle; Nimbu Ka Achar > >relishes/preserves > >10 small lemons, preferably meyer > quartered, seeded, sliced; 1/4 inch thick >1/4 cup kosher salt >1 tsp. ground turmeric >1/2 cup canola oil >1/2 tsp. brown mustard seeds >1/2 tsp. cumin seeds >1/2 tsp. fenugreek seeds >12 small green thai chiles or 6 serranos; halved >8 cloves garlic, thinly sliced >1 2 inch piece ginger; peeled thinly sliced >1/2 cup white vinegar >1/2 cup sugar >1 tbsp. red chile powder or cayenne > > >Rub lemons with salt and turmeric in a bowl; pack into a sterilized >1-qt. glass jar. >Cover with lid; place near a window with direct, warm sunlight. Let >sit 1 week; shake jar daily to disperse brine. >After 1 week, heat oil in a 10' skillet over medium-high; cook >mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes. >Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir >in vinegar, sugar, and chile powder. >Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse >flavors. >Keeps up to 1 year. > >Notes: Saveur Magazine > >Yield: 4 cups > > >** Exported from Now You're Cooking! v5.91 ** > >koko Wow, it sounds wonderful. Let us know what you think when you taste it. Those of us with happy Meyer Lemon trees need a yummy recipe like this. Thanks. aloha, Cea |
REC: Spicy Lemon Pickle; Nimbu Ka Achar
On Mon, 08 Sep 2014 12:38:15 -1000, pure kona
> wrote: >On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote: > >> snippage >> >>Spicy Lemon Pickle; Nimbu Ka Achar >> >>relishes/preserves >> >>10 small lemons, preferably meyer >> quartered, seeded, sliced; 1/4 inch thick >>1/4 cup kosher salt >>1 tsp. ground turmeric >>1/2 cup canola oil >>1/2 tsp. brown mustard seeds >>1/2 tsp. cumin seeds >>1/2 tsp. fenugreek seeds >>12 small green thai chiles or 6 serranos; halved >>8 cloves garlic, thinly sliced >>1 2 inch piece ginger; peeled thinly sliced >>1/2 cup white vinegar >>1/2 cup sugar >>1 tbsp. red chile powder or cayenne >> >> >>Rub lemons with salt and turmeric in a bowl; pack into a sterilized >>1-qt. glass jar. >>Cover with lid; place near a window with direct, warm sunlight. Let >>sit 1 week; shake jar daily to disperse brine. >>After 1 week, heat oil in a 10' skillet over medium-high; cook >>mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes. >>Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir >>in vinegar, sugar, and chile powder. >>Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse >>flavors. >>Keeps up to 1 year. >> >>Notes: Saveur Magazine >> >>Yield: 4 cups >> >> >>** Exported from Now You're Cooking! v5.91 ** >> >>koko > >Wow, it sounds wonderful. Let us know what you think when you taste >it. Those of us with happy Meyer Lemon trees need a yummy recipe like >this. > >Thanks. > >aloha, >Cea Better get started now Cea, it's wonderful. I've been tasting it all along the process. I stir it everyday and can't help but lick the fork when I'm done stirring. It's nice and spicy and oh, so flavorful. I don't know If I can wait the whole week before I drag some out. koko -- Food is our common ground, a universal experience James Beard |
REC: Spicy Lemon Pickle; Nimbu Ka Achar
On Mon, 08 Sep 2014 16:51:24 -0700, koko > wrote:
>On Mon, 08 Sep 2014 12:38:15 -1000, pure kona > wrote: > >>On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote: >> >>> >snippage >>> >>>Spicy Lemon Pickle; Nimbu Ka Achar >>> >>>relishes/preserves >>> >>>10 small lemons, preferably meyer >>> quartered, seeded, sliced; 1/4 inch thick >>>1/4 cup kosher salt >>>1 tsp. ground turmeric >>>1/2 cup canola oil >>>1/2 tsp. brown mustard seeds >>>1/2 tsp. cumin seeds >>>1/2 tsp. fenugreek seeds >>>12 small green thai chiles or 6 serranos; halved >>>8 cloves garlic, thinly sliced >>>1 2 inch piece ginger; peeled thinly sliced >>>1/2 cup white vinegar >>>1/2 cup sugar >>>1 tbsp. red chile powder or cayenne >>> >>> >>>Rub lemons with salt and turmeric in a bowl; pack into a sterilized >>>1-qt. glass jar. >>>Cover with lid; place near a window with direct, warm sunlight. Let >>>sit 1 week; shake jar daily to disperse brine. >>>After 1 week, heat oil in a 10' skillet over medium-high; cook >>>mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes. >>>Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir >>>in vinegar, sugar, and chile powder. >>>Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse >>>flavors. >>>Keeps up to 1 year. >>> >>>Notes: Saveur Magazine >>> >>>Yield: 4 cups >>> >>> >>>** Exported from Now You're Cooking! v5.91 ** >>> >>>koko >> >>Wow, it sounds wonderful. Let us know what you think when you taste >>it. Those of us with happy Meyer Lemon trees need a yummy recipe like >>this. >> >>Thanks. >> >>aloha, >>Cea > >Better get started now Cea, it's wonderful. I've been tasting it all >along the process. I stir it everyday and can't help but lick the fork >when I'm done stirring. It's nice and spicy and oh, so flavorful. I >don't know If I can wait the whole week before I drag some out. > >koko Well that is a terrific endorsement Koko, thank you. I'll go search around my Kona area stores to get the ingredients and see if I can get it done. My Meyer lemons are mostly green and growing. Did you use mature Meyer Lemons or green ones? TIA aloha, Cea |
REC: Spicy Lemon Pickle; Nimbu Ka Achar
On Tue, 09 Sep 2014 13:49:49 -1000, pure kona
> wrote: >On Mon, 08 Sep 2014 16:51:24 -0700, koko > wrote: > >>On Mon, 08 Sep 2014 12:38:15 -1000, pure kona > wrote: >> >>>On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote: >>> >>>> >>snippage >>>> >>>>Spicy Lemon Pickle; Nimbu Ka Achar >>>> >>>>relishes/preserves >>>> >>>>10 small lemons, preferably meyer >>>> quartered, seeded, sliced; 1/4 inch thick >>>>1/4 cup kosher salt >>>>1 tsp. ground turmeric >>>>1/2 cup canola oil >>>>1/2 tsp. brown mustard seeds >>>>1/2 tsp. cumin seeds >>>>1/2 tsp. fenugreek seeds >>>>12 small green thai chiles or 6 serranos; halved >>>>8 cloves garlic, thinly sliced >>>>1 2 inch piece ginger; peeled thinly sliced >>>>1/2 cup white vinegar >>>>1/2 cup sugar >>>>1 tbsp. red chile powder or cayenne >>>> >>>> >>>>Rub lemons with salt and turmeric in a bowl; pack into a sterilized >>>>1-qt. glass jar. >>>>Cover with lid; place near a window with direct, warm sunlight. Let >>>>sit 1 week; shake jar daily to disperse brine. >>>>After 1 week, heat oil in a 10' skillet over medium-high; cook >>>>mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes. >>>>Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir >>>>in vinegar, sugar, and chile powder. >>>>Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse >>>>flavors. >>>>Keeps up to 1 year. >>>> >>>>Notes: Saveur Magazine >>>> >>>>Yield: 4 cups >>>> >>>> >>>>** Exported from Now You're Cooking! v5.91 ** >>>> >>>>koko >>> >>>Wow, it sounds wonderful. Let us know what you think when you taste >>>it. Those of us with happy Meyer Lemon trees need a yummy recipe like >>>this. >>> >>>Thanks. >>> >>>aloha, >>>Cea >> >>Better get started now Cea, it's wonderful. I've been tasting it all >>along the process. I stir it everyday and can't help but lick the fork >>when I'm done stirring. It's nice and spicy and oh, so flavorful. I >>don't know If I can wait the whole week before I drag some out. >> >>koko >Well that is a terrific endorsement Koko, thank you. I'll go search >around my Kona area stores to get the ingredients and see if I can get >it done. My Meyer lemons are mostly green and growing. > >Did you use mature Meyer Lemons or green ones? > >TIA > >aloha, >Cea I used regular ripe lemons. I used the 115ct size so they are smaller like the Meyer lemons. koko -- Food is our common ground, a universal experience James Beard |
REC: Spicy Lemon Pickle; Nimbu Ka Achar
On Tue, 09 Sep 2014 17:09:18 -0700, koko > wrote:
>On Tue, 09 Sep 2014 13:49:49 -1000, pure kona > wrote: > >>On Mon, 08 Sep 2014 16:51:24 -0700, koko > wrote: >> >>>On Mon, 08 Sep 2014 12:38:15 -1000, pure kona > wrote: >>> >>>>On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote: >>>> >>>>> >>>snippage snippage >I used regular ripe lemons. I used the 115ct size so they are smaller >like the Meyer lemons. > >koko Printing out the recipe and thank you Koko!- (our Meyer lemons are pretty big.) Friday the "scavenger hunt" for the ingredients which sounds like fun! aloha, Cea |
REC: Spicy Lemon Pickle; Nimbu Ka Achar
On Tue, 09 Sep 2014 18:22:21 -1000, pure kona
> wrote: >On Tue, 09 Sep 2014 17:09:18 -0700, koko > wrote: > >>On Tue, 09 Sep 2014 13:49:49 -1000, pure kona > wrote: >> >>>On Mon, 08 Sep 2014 16:51:24 -0700, koko > wrote: >>> >>>>On Mon, 08 Sep 2014 12:38:15 -1000, pure kona > wrote: >>>> >>>>>On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote: >>>>> >>>>>> >>>>snippage >snippage >>I used regular ripe lemons. I used the 115ct size so they are smaller >>like the Meyer lemons. >> >>koko >Printing out the recipe and thank you Koko!- (our Meyer lemons are >pretty big.) > >Friday the "scavenger hunt" for the ingredients which sounds like fun! > >aloha, >Cea Be sure and let me know how it all goes. koko -- Food is our common ground, a universal experience James Beard |
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