Preserved and Pickled
Originally uploaded by flaurella
Not taking any chances on the Oasis of the Seas.
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About Me
- Flaurella
- Even though I have been duly appointed the Sovereign of North Florida, Master Defender of the Martini, Loyal Protector of Italian Men, World's Most Beloved Glammie and the Matron Saint of Porch Oranges, I'd rather just sit around smooching babies, drinking adult beverages and eating bon-bons.
Summer Swelter
2 comments:
It must have been serendipity, my finding that Christmas ornament. Have to say, you look very pretty framed by the lifesaver.
Linda Gail
Preserved lemon or lemon pickle is a condiment that is common in Indian Cuisine, North African cuisine, and especially Moroccan cuisine.[1] It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.[1] The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.
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