tag:blogger.com,1999:blog-1092996889617309259.post1153942058659464064..comments2022-05-03T01:29:22.790+10:00Comments on Nothing But An Apron: When life hands you lemons...Elizabethhttp://www.blogger.com/profile/02103775124361012064noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1092996889617309259.post-54256246272512029582010-03-18T03:29:32.510+10:002010-03-18T03:29:32.510+10:00I made salad dressing for brunch this morning with...I made salad dressing for brunch this morning with some of mine. About a tablespoon and a half of olive oil (I didn't measure, sorry), a big spoonful of the salty lemon juice from these preserves, a little rice vinegar and Dijon mustard to round it out, whisked together with a fork. Drizzled it over baby spinach with dried cherries and chopped hazelnuts to go alongside a slice of veggie frittata.<br /><br />Really, a bit of salty fermented lemon juice makes anything sing!Kimberlyhttps://www.blogger.com/profile/16409938861228257317noreply@blogger.comtag:blogger.com,1999:blog-1092996889617309259.post-78744581286109293422010-03-17T07:28:20.890+10:002010-03-17T07:28:20.890+10:00OH! I made preserved limes ages back and had NO i...OH! I made preserved limes ages back and had NO idea what to do with them. THANKS!Elizabethhttps://www.blogger.com/profile/02103775124361012064noreply@blogger.com