Gal Called J.J. wrote:
> One time on Usenet, Karen AKA Kajikit > said:
>
[snip]
>> What else are they good for? [snip]

> Add some olive oil, decent balsamic vinegar, and spices to lime
> juice and you've got a nice steak marinade...

Or, olive oil, lime juice, oregano, garlic, s&p = nice for roast
chicken.

Not to mention limeade, gimlets, vodka/gin & tonics, margaritas.

Fresh green beans, boiled, buttered, seasoned, then squeeze a few drops
of lime juice on them on the way to the table. Same with steamed
broccoli.

Essential for guacamole, and great for other avocado uses. E.g., a
piece of lettuce, sliced grapefruit sections interleaved with avocado
slices, lime juice on the avocado or in the vinagrette for both. Or,
cut the avocado in half, remove pit, sprinkle salt on, squeeze lime
juice on, eat.

Adds pizazz to fresh salsa. Also to sauteed mushrooms.

Cook slivered almonds in butter in a small frying pan for a couple of
minutes. Push to side, cook calamari steaks, lightly floured and
seasoned. When cooked on both sides, plate, mound almonds on top,
squeeze lime juice over all.

We like having fresh limes so much we planted a second tree -- a
Mexican lime (same as key lime) to go with the Behrs (Bearss?) lime, so
that harvesting seasons overlap.

-aem