How to Make Preserved Lemons

Many Moroccan and Middle Eastern recipes utilize preserved lemons. Preserved lemons are essentially pickled in salt and their own acidic juices. This is simple and like so many things, waiting is the hardest part, as it takes at least 3-4 weeks until they are ready to use. Inspired by NPRs Kitchen Window and the lovely […]

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Stability at all times : life’s funny connections of car and hen

To all those chicken loving and/or Mercedes Benz owners out there…. This linked shared by a friend couldn’t have come at a better time. A good laugh and a good piece of life wisdom, deep thoughts. May we all have stability at all times. Some of my girls…. Now that is some magical body control. […]

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Madame Wong’s Steamed Pear Dessert

Many of you have heard my rant before about Asian desserts and also know that I love old school cookbooks and recipes. Madame Wong’s Long-Life Chinese Cookbook (1977) is a more recent edition to my cookshelf and happens to have one of the shortest dessert chapters ever. Featured alongside recipes for Almond Delight (extract flavored […]

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Preserving Perfect Pear Recipes

I have been blessed with a reliable and prolific Asian pear tree in my back yard (unlike my zucchini plants). This was another bumper crop weighing in around 30 pounds, not counting the “downer fruit” that I gave to the chickens. As such, I have a two goto recipes to put away these delicious pears […]

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