OK, so I tried the preserved lemon thing. meh.... Used 'em in a
couple tagines and am not impressed. Whatever Maroud Lahlou sees in
them to cause such expansive exhortations on their behalf, I'm happy
for him. I don't get it. Keep in mind I LOVE lemons. I use the zest
in a lotta foods. Love lemon chicken and lemon meringue pie,
lemonade. Heck, I even put a lemon slice in my ice water. Not cuz
it's trendy, but cuz it tastes good. But preserved lemons? I can
take 'em or leave 'em.

So let's talk about lemoncello. Now there's a serious lemon
concoction. Seems I have a lotta lemons around, these days, typically
buying a half dozen every trip to the market. So, anyone got a good
recipe for lemoncello. I've yet to go down that road, though I have
drank some excellent lemoncello made by some Portuguese friends. I
wanna make me somma that!

nb

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