I make a great dish that i call Greek chicken... it has wonderful
sunny fresh flavors of tomatoes, olives, lemon all stewed together.
mmmm love it.

I love those flavor combinations.. and i also have some olive oil and
balsamic vinegar my sister recently brought back from a trip to
Greece. What are your favorite greek or mediterranean dishes? Any
tried and true recipes?

On Feb 23, 9:44*pm, tintalle > wrote:
> I make a great dish that i call Greek chicken... it has wonderful
> sunny fresh flavors of tomatoes, olives, lemon all stewed together.
> mmmm love it.
>
> I love those flavor combinations.. and i also have some olive oil and
> balsamic vinegar my sister recently brought back from a trip to
> Greece. *What are your favorite greek or mediterranean dishes? *Any
> tried and true recipes?

Greek Layered Salad

tomatoes thinly sliced
unpeeled cucumber thinly sliced
sweet onion thinly sliced in rings
green bell pepper thinly sliced in rings
red or yellow bell pepper thinly sliced in rings
raw unpeeled zuchinni thinly sliced (opt)
kalamata olives pitted & sliced
fresh basil (cut chiffonade)
red wine vinegar
evoo
salt & pepper (and a breath of sugar if you like)
crumbled feta cheese (opt)

Make layers of everything in a clear glass bowl: a single layer of
tomatoes, a single layer of cucumbers, single layer of peppers/onions/
zuchinni etc. Drizzle with a little evoo and vinegar; sprinkle with a
little salt, pepper, basil and feta.

Repeat layers of veggies and seasonings until you run out of veggies
or the bowl is full - whichever comes first. Cover with plastic wrap
and refrigerate at least one hour (but not more than two or three).
If you want garlic in there, smash a clove and drop it into the evoo
or vinegar. Let it sit while you slice all those damned vegetables!
Serve with big spoon - slotted if you wish.

Lynn in Fargo
I could live on this and have been known to drink the liquid that's
left in the bowl after the salad is gone.

I could eat Mediterranean food constantly and not
grow weary of it.

Very easy: cous-cous with preserved lemon, and any other
ingredients (spring onions, leeks, tofu, garbanzo beans,
carrots...). And a dollop of harissa on top. The preserved
lemon is important.

Also: a chopped salad dressed in yogurt and olive oil.

This is in addition to all the usual suspects (babaganoush,
falafel, lamb kebobs, foul, etc.)

Steve

tintalle wrote:
> I make a great dish that i call Greek chicken... it has wonderful
> sunny fresh flavors of tomatoes, olives, lemon all stewed together.
> mmmm love it.
>
> I love those flavor combinations.. and i also have some olive oil and
> balsamic vinegar my sister recently brought back from a trip to
> Greece. What are your favorite greek or mediterranean dishes? Any
> tried and true recipes?

Kate Connally posted this recipe for me a number of years ago.
It's a dish I had at a place in Chicago. They called it Greek
Homestyle Chicken. It's delicious. Been too long since I've made it.

nancy

GREEK HOMESTYLE CHICKEN


4 pieces of boneless, skinless chicken breast
juice of 2 lemons
4-5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2-1 cup of water
1 head of garlic, cloves peeled but whole
oregano, salt, and pepper to taste


Place chicken in a shallow baking tray. Arrange potatoes around
chicken pieces. Scatter whole peeled cloves of garlic around
chicken and potatoes. Mix together lemon juice and olive oil,
and pour evenly over chicken and potatoes. Add water until
potatoes are just about covered. Add salt and pepper to taste.
Cover chicken and potatoes with generous amounts of oregano.
Bake at 350F, until tops of chicken are reddish brown. Turn
chicken, stir potatoes, and sprinkle on more oregano. If potatoes
aren't at least half-covered with liquid, add water. Return to oven
for about 15-20 minutes. Chicken is done when both sides a lightly
browned and potatoes are soft when touched with a fork. Serve with
a crusty bread, or with pita bread.


Note: I just cut large russet potatoes into eighths and leave the
skin on. Makes this are really fast meal to prepare.

All Good Thanks I had better
get a return recipe organised (after I try it of course)
Bit head shy after the condensed milk Mayo

Nancy Young wrote:
> tintalle wrote:
>> I make a great dish that i call Greek chicken... it has wonderful
>> sunny fresh flavors of tomatoes, olives, lemon all stewed together.
>> mmmm love it.
>>
>> I love those flavor combinations.. and i also have some olive oil and
>> balsamic vinegar my sister recently brought back from a trip to
>> Greece. What are your favorite greek or mediterranean dishes? Any
>> tried and true recipes?
>
> Kate Connally posted this recipe for me a number of years ago.
> It's a dish I had at a place in Chicago. They called it Greek
> Homestyle Chicken. It's delicious. Been too long since I've made it.
>
> nancy
> GREEK HOMESTYLE CHICKEN
>
> 4 pieces of boneless, skinless chicken breast juice of 2 lemons 4-5
> potatoes, peeled and sliced french-fry style 1/2 cup olive oil 1/2-1 cup
> of water 1 head of garlic, cloves peeled but whole oregano, salt, and
> pepper to taste
>
> Place chicken in a shallow baking tray. Arrange potatoes around chicken
> pieces. Scatter whole peeled cloves of garlic around chicken and
> potatoes. Mix together lemon juice and olive oil, and pour evenly over
> chicken and potatoes. Add water until potatoes are just about covered.
> Add salt and pepper to taste. Cover chicken and potatoes with generous
> amounts of oregano. Bake at 350F, until tops of chicken are reddish
> brown. Turn chicken, stir potatoes, and sprinkle on more oregano. If
> potatoes aren't at least half-covered with liquid, add water. Return to
> oven for about 15-20 minutes. Chicken is done when both sides a lightly
> browned and potatoes are soft when touched with a fork. Serve with a
> crusty bread, or with pita bread.
>
> Note: I just cut large russet potatoes into eighths and leave the skin
> on. Makes this are really fast meal to prepare.
>
>

Christine Dabney wrote:
> On Tue, 24 Feb 2009 00:32:31 -0500, "Nancy Young"
> > wrote:

>> Kate Connally posted this recipe for me a number of years ago.
>> It's a dish I had at a place in Chicago. They called it Greek
>> Homestyle Chicken. It's delicious. Been too long since I've made
>> it.

>> GREEK HOMESTYLE CHICKEN
>
> Oh, that looks so very good!! I might have to make that this week...
> I am trying to use up stuff in my pantry and freezer and not shop this
> week..and this looks perfect.

The flavors are so bright and savory. I do love this dish.
If you make it, I'd like to hear how it comes out.

nancy

On Tue, 24 Feb 2009 05:01:52 +0000 (UTC),
(Steve Pope) wrote:

>Very easy: cous-cous with preserved lemon, and any other
>ingredients (spring onions, leeks, tofu, garbanzo beans,
>carrots...). And a dollop of harissa on top. The preserved
>lemon is important.

I *need* to try preserving lemons... and I need some easy recipes to
use them in. Cous-cous is easy enough. I have no idea what harissa
is.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 24 Feb 2009 00:32:31 -0500, "Nancy Young"
> wrote:

>tintalle wrote:
>> I make a great dish that i call Greek chicken... it has wonderful
>> sunny fresh flavors of tomatoes, olives, lemon all stewed together.
>> mmmm love it.
>>
>> I love those flavor combinations.. and i also have some olive oil and
>> balsamic vinegar my sister recently brought back from a trip to
>> Greece. What are your favorite greek or mediterranean dishes? Any
>> tried and true recipes?
>
>Kate Connally posted this recipe for me a number of years ago.
>It's a dish I had at a place in Chicago. They called it Greek
>Homestyle Chicken. It's delicious. Been too long since I've made it.
>
>nancy

Dang. It's 6:45 AM and you got me planning dinner. So I took the
chicken out of the freezer. But I'm going to add a quartered onion
and a handful of olives. I also have some feta that I need to use.
Should work out fine. Thanks for the morning inspiration.

Lou

Lou Decruss wrote:
> On Tue, 24 Feb 2009 00:32:31 -0500, "Nancy Young"
> > wrote:

>> Kate Connally posted this recipe for me a number of years ago.
>> It's a dish I had at a place in Chicago. They called it Greek
>> Homestyle Chicken. It's delicious. Been too long since I've made
>> it.

> Dang. It's 6:45 AM and you got me planning dinner. So I took the
> chicken out of the freezer. But I'm going to add a quartered onion
> and a handful of olives. I also have some feta that I need to use.
> Should work out fine. Thanks for the morning inspiration.

You're welcome! This pub in your town is where I had this.
Exchequers (sp). I like your additions, that'll be tasty.

nancy

tintalle wrote:
> I make a great dish that i call Greek chicken... it has wonderful
> sunny fresh flavors of tomatoes, olives, lemon all stewed together.
> mmmm love it.
>
> I love those flavor combinations.. and i also have some olive oil and
> balsamic vinegar my sister recently brought back from a trip to
> Greece. What are your favorite greek or mediterranean dishes? Any
> tried and true recipes?

I love Greek food and many of my summer meals involve meats marinated in
olive oil and lemon juice with garlic and oregano.

One of my favourite Greek desserts is Galaktaborita <sp?> a thick, sweet
custard baked in phyllo and drizzled with syrup.

sf wrote:
> On Tue, 24 Feb 2009 05:01:52 +0000 (UTC),
> (Steve Pope) wrote:
>
>> Very easy: cous-cous with preserved lemon, and any other
>> ingredients (spring onions, leeks, tofu, garbanzo beans,
>> carrots...). And a dollop of harissa on top. The preserved
>> lemon is important.
>
> I *need* to try preserving lemons... and I need some easy recipes to
> use them in. Cous-cous is easy enough. I have no idea what harissa
> is.
>
>

Preserving lemons is very easy. I cut the lemon from top to bottom as if
I were going to quarter it but I leave the end intact. Put some kosher
salt in the bottom of a quart jar and in between the opening of the
lemon and stuff them into a small jar. Sprinkle more salt inbetween the
lemons. Then, add enough bottled lemon juice to cover them. Lemons are
not cheap on the east coast. The bottled stuff works fine for this and
it makes the whole process WAY easier.

Let them sit in the fridge for a couple weeks. Some people add spices
like cinnamon and cloves, but I don't - because that is not what my SIL
does. ;-)

They last forever. The liquid gets kinda cloudy and stringy, but it's
ok. The lemons will be fine.
Google a recipe for Moroccan chicken with preserved lemons and olives
and you will have something good to use them in.

Harissa is a chili paste type product that Moroccans and Tunisians and
probably others use as a condiment - especially with couscous.

-Tracy

Dave Smith wrote:

> I love Greek food and many of my summer meals involve meats marinated
> in olive oil and lemon juice with garlic and oregano.

I never actually thought of it as Greek, but that's how I like
chicken drumsticks on the grill. One of my favorites.

Not really surprising as garlic and lemon is one of my
favorite flavor combinations, or separately, on earth.

nancy

On Tue, 24 Feb 2009 09:26:14 -0500, Tracy > wrote:

>Preserving lemons is very easy. I cut the lemon from top to bottom as if
>I were going to quarter it but I leave the end intact. Put some kosher
>salt in the bottom of a quart jar and in between the opening of the
>lemon and stuff them into a small jar. Sprinkle more salt inbetween the
>lemons. Then, add enough bottled lemon juice to cover them. Lemons are
>not cheap on the east coast. The bottled stuff works fine for this and
>it makes the whole process WAY easier.
>
>Let them sit in the fridge for a couple weeks. Some people add spices
>like cinnamon and cloves, but I don't - because that is not what my SIL
>does. ;-)
>
>They last forever. The liquid gets kinda cloudy and stringy, but it's
>ok. The lemons will be fine.
>Google a recipe for Moroccan chicken with preserved lemons and olives
>and you will have something good to use them in.
>
>Harissa is a chili paste type product that Moroccans and Tunisians and
>probably others use as a condiment - especially with couscous.

thanks for the information, Tracy!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf > wrote:

>On Tue, 24 Feb 2009 05:01:52 +0000 (UTC),

>>Very easy: cous-cous with preserved lemon, and any other
>>ingredients (spring onions, leeks, tofu, garbanzo beans,
>>carrots...). And a dollop of harissa on top. The preserved
>>lemon is important.

>I *need* to try preserving lemons...

It's pretty easy. All you need is lemons, salt, and a jar.
My sweetie makes these from Paula Wolfert's recipe:

http://www.epicurious.com/recipes/fo...d-Lemons-15336

Using Meyer lemons of course.

> Cous-cous is easy enough. I have no idea what harissa is.

It's a pepper paste. Look for rose harissa. It has rose petals
in it. It's some of the best stuff imaginable.

Steve

On Feb 24, 6:29*am, "Nancy Young" > wrote:
> Dave Smith wrote:
> > I love Greek food and many of my summer meals involve meats marinated
> > in olive oil and lemon juice with garlic and oregano.
>
> I never actually thought of it as Greek, but that's how I like
> chicken drumsticks on the grill. *One of my favorites.
> ....

I think you just picked our dinner for tonight since it's in the high
60s today and dry. If I go to the store now--I think I'll use thighs
instead of drumsticks, or leg quarters depending on price--there'll be
enough time for them to marinate a few hours. Either roasted potato
wedges (more olive oil, s&p, thyme or rosemary) or a pilaf-style rice
and whatever fresh vegetable looks good today. -aem

Steve Pope > wrote:

>It's pretty easy. All you need is lemons, salt, and a jar.
>My sweetie makes these from Paula Wolfert's recipe:
>
>http://www.epicurious.com/recipes/fo...d-Lemons-15336

Looking at this recipe, it uses olive oil, which we don't
include. I think otherwise we use the proportions in
this recipe.

(It's amazing how many preserved lemon recipes fail to
include the proportions, making them impossible to follow.)

Steve

Steve Pope wrote:
> Steve Pope > wrote:
>
>> It's pretty easy. All you need is lemons, salt, and a jar.
>> My sweetie makes these from Paula Wolfert's recipe:
>>
>> http://www.epicurious.com/recipes/fo...d-Lemons-15336
>
> Looking at this recipe, it uses olive oil, which we don't
> include. I think otherwise we use the proportions in
> this recipe.
>
> (It's amazing how many preserved lemon recipes fail to
> include the proportions, making them impossible to follow.)
>
> Steve


I don't include olive oil either. I think you are just supposed to top
it off but I don't bother.

I think there are quite a few recipes in "Couscous and Other Good
Things" fail to include proportions. Especially the sweets.

-Tracy

wrote:
> On Feb 24, 6:29 am, "Nancy Young" > wrote:
>> Dave Smith wrote:
>>> I love Greek food and many of my summer meals involve meats
>>> marinated in olive oil and lemon juice with garlic and oregano.
>>
>> I never actually thought of it as Greek, but that's how I like
>> chicken drumsticks on the grill. One of my favorites.
>> ....
>
> I think you just picked our dinner for tonight since it's in the high
> 60s today and dry. If I go to the store now--I think I'll use thighs
> instead of drumsticks, or leg quarters depending on price--there'll be
> enough time for them to marinate a few hours. Either roasted potato
> wedges (more olive oil, s&p, thyme or rosemary) or a pilaf-style rice
> and whatever fresh vegetable looks good today. -aem

I'm declaring today National Greek Chicken Day, I'm having
the greek homestyle chicken with potato wedges. Smells
great in here already.

nancy

On Tue, 24 Feb 2009 08:01:25 -0500, "Nancy Young"
> wrote:

>Lou Decruss wrote:
>> On Tue, 24 Feb 2009 00:32:31 -0500, "Nancy Young"
>> > wrote:
>
>>> Kate Connally posted this recipe for me a number of years ago.
>>> It's a dish I had at a place in Chicago. They called it Greek
>>> Homestyle Chicken. It's delicious. Been too long since I've made
>>> it.
>
>> Dang. It's 6:45 AM and you got me planning dinner. So I took the
>> chicken out of the freezer. But I'm going to add a quartered onion
>> and a handful of olives. I also have some feta that I need to use.
>> Should work out fine. Thanks for the morning inspiration.
>
>You're welcome! This pub in your town is where I had this.
>Exchequers (sp).

Never been there but with 6,500 restaurants I guess I can't hit them
all.

>I like your additions, that'll be tasty.

I took a left hand turn and have the chicken marinating in a Lebanese
spice rub I had but never used. It's from Baladna Spices. It should
be interesting. I'm sure about adding the cheese. We'll see how it
smells and looks before I add it.

Lou

On Tue, 24 Feb 2009 19:02:17 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>On Tue, 24 Feb 2009 05:01:52 +0000 (UTC),
>
>>>Very easy: cous-cous with preserved lemon, and any other
>>>ingredients (spring onions, leeks, tofu, garbanzo beans,
>>>carrots...). And a dollop of harissa on top. The preserved
>>>lemon is important.
>
>>I *need* to try preserving lemons...
>
>It's pretty easy. All you need is lemons, salt, and a jar.
>My sweetie makes these from Paula Wolfert's recipe:
>
>http://www.epicurious.com/recipes/fo...d-Lemons-15336

Thanks!

I have a question about the juice required for the lemons.... why not
just juice the lemons you're using and use that? Isn't what you're
really using in the end the rind of the lemons? Also, do you save the
leftover salty lemon juice for making the next batch of preserved
lemons?
>
>Using Meyer lemons of course.

Is there any other kind? LOL

>
>> Cous-cous is easy enough. I have no idea what harissa is.
>
>It's a pepper paste. Look for rose harissa. It has rose petals
>in it. It's some of the best stuff imaginable.
>
Ah, thanks... sounds delicious! I bet rose harissa would be good on
flat bread too. I love rose petal jam.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 24 Feb 2009 20:07:24 +0000 (UTC),
(Steve Pope) wrote:

>Steve Pope > wrote:
>
>>It's pretty easy. All you need is lemons, salt, and a jar.
>>My sweetie makes these from Paula Wolfert's recipe:
>>
>>http://www.epicurious.com/recipes/fo...d-Lemons-15336
>
>Looking at this recipe, it uses olive oil, which we don't
>include.

Thanks for pointing that out. To me, it looks like olive oil is used
like paraffin - to seal the jar.

>I think otherwise we use the proportions in
>this recipe.
>
>(It's amazing how many preserved lemon recipes fail to
>include the proportions, making them impossible to follow.)
>
I get it.... lemons come in different sizes (if you've ever had a
lemon tree, you understand). I think the best way is to describe what
it should look like with a recipe like preserved lemon.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 24 Feb 2009 15:20:04 -0500, Tracy > wrote:

>I think there are quite a few recipes in "Couscous and Other Good
>Things" fail to include proportions. Especially the sweets.


To most of us, that's and E-OOOW!... but in fact, if you are familiar
with the dish and know how you like it... well, you've read here that
a recipe is only a guide. Unfortunately, they assume you already know
the amounts you like or dislike - not a good thing for the novice
cook.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 24 Feb 2009 15:21:18 -0600, Lou Decruss
> wrote:

>Have you ever had
>kefalograviera? It's very salty and even though I'm not a fan of salt
>i love it. Just a leetle bit though!

I've never seen that one... had to look it up. Sounds like I'd like
it better than feta!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 24 Feb 2009 17:43:45 -0600, Lou Decruss
> wrote:

>I took a left hand turn and have the chicken marinating in a Lebanese
>spice rub I had but never used.

Lebanese? Kewl! Let us know how it turned out.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 24 Feb 2009 09:29:37 -0500, "Nancy Young"
> wrote:

>Dave Smith wrote:
>
>> I love Greek food and many of my summer meals involve meats marinated
>> in olive oil and lemon juice with garlic and oregano.
>
>I never actually thought of it as Greek, but that's how I like
>chicken drumsticks on the grill. One of my favorites.
>
>Not really surprising as garlic and lemon is one of my
>favorite flavor combinations, or separately, on earth.
>
Chicken is a spice and herb whore to me - but I've never swooned over
lemon, garlic and oregano... never even really considered it as an
option. Now, thyme - that's an option! It needs garlic and can live
without lemon. The combo I really like (love) is garlic, lemon and
fresh rosemary - which I absolutely require with lamb. Love it, love
it, love it!

I need to give lemon, garlic and oregano (fresh or dried?) a try. I
think I'll like it too.





--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Tue, 24 Feb 2009 19:02:17 +0000 (UTC),
> (Steve Pope) wrote:
>
>> sf > wrote:
>>
>>> On Tue, 24 Feb 2009 05:01:52 +0000 (UTC),
>>>> Very easy: cous-cous with preserved lemon, and any other
>>>> ingredients (spring onions, leeks, tofu, garbanzo beans,
>>>> carrots...). And a dollop of harissa on top. The preserved
>>>> lemon is important.
>>> I *need* to try preserving lemons...
>> It's pretty easy. All you need is lemons, salt, and a jar.
>> My sweetie makes these from Paula Wolfert's recipe:
>>
>> http://www.epicurious.com/recipes/fo...d-Lemons-15336
>
> Thanks!
>
> I have a question about the juice required for the lemons.... why not
> just juice the lemons you're using and use that? Isn't what you're
> really using in the end the rind of the lemons? Also, do you save the
> leftover salty lemon juice for making the next batch of preserved
> lemons?

You don't squeeze the lemons that you are preserving you just cut them
and stuff them with salt. You need additional lemons to squeeze for
juice to fill the jar up,which is why I used bottled. The cheapest I
find lemons is three for one dollar but most of the time they are 75
cents each. Meyer lemons are very seasonal. Those are usually sold by
the pound if you can find them.

I have reused the brine. But it gets kind of icky so I would only reuse
once then start over again. As a matter of fact, I had just one lemon
left my current jar when I found Meyers at the local produce market so I
just cut, salted and threw them in. I put the "done" lemon on top so I
could reach it easily.

-Tracy

On Wed, 25 Feb 2009 09:45:06 -0500, Tracy > wrote:

>I have reused the brine. But it gets kind of icky so I would only reuse
>once then start over again.

Once again, Thanks!

>As a matter of fact, I had just one lemon
>left my current jar when I found Meyers at the local produce market so I
>just cut, salted and threw them in. I put the "done" lemon on top so I
>could reach it easily.

so, it is done... just not repeatedly. thanks





--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf > wrote:

>On Wed, 25 Feb 2009 09:45:06 -0500, Tracy > wrote:

>>I have reused the brine. But it gets kind of icky so I would only reuse
>>once then start over again.

>Once again, Thanks!

>>As a matter of fact, I had just one lemon
>>left my current jar when I found Meyers at the local produce market so I
>>just cut, salted and threw them in. I put the "done" lemon on top so I
>>could reach it easily.

>so, it is done... just not repeatedly. thanks

As another datapoint, we've never re-used the brine, but our
starting position is having more Meyer lemons than we could
possibly use up (not our trees, but those of two neighbors).
So we use Meyer lemon juice rather than bottled juice.

Steve

Steve Pope wrote:
> sf > wrote:
>
>> On Wed, 25 Feb 2009 09:45:06 -0500, Tracy > wrote:
>
>>> I have reused the brine. But it gets kind of icky so I would only reuse
>>> once then start over again.
>
>> Once again, Thanks!
>
>>> As a matter of fact, I had just one lemon
>>> left my current jar when I found Meyers at the local produce market so I
>>> just cut, salted and threw them in. I put the "done" lemon on top so I
>>> could reach it easily.
>
>> so, it is done... just not repeatedly. thanks
>
> As another datapoint, we've never re-used the brine, but our
> starting position is having more Meyer lemons than we could
> possibly use up (not our trees, but those of two neighbors).
> So we use Meyer lemon juice rather than bottled juice.
>
> Steve

If I only had a lemon tree in my backyard.....I would totally use fresh
lemons. But, alas, I don't so I don't mind using the bottled stuff for
this.

-Tracy

On Wed, 25 Feb 2009 16:27:22 +0000 (UTC),
(Steve Pope) wrote:

>As another datapoint, we've never re-used the brine, but our
>starting position is having more Meyer lemons than we could
>possibly use up (not our trees, but those of two neighbors).
>So we use Meyer lemon juice rather than bottled juice.

OH, lucky you!!! My Meyer lemon tree hasn't exactly died, but it
hasn't flourished either and I haven't gotten a single lemon off it
yet.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf > wrote:

>On Wed, 25 Feb 2009 16:27:22 +0000 (UTC),

>>As another datapoint, we've never re-used the brine, but our
>>starting position is having more Meyer lemons than we could
>>possibly use up (not our trees, but those of two neighbors).
>>So we use Meyer lemon juice rather than bottled juice.

>OH, lucky you!!! My Meyer lemon tree hasn't exactly died, but it
>hasn't flourished either and I haven't gotten a single lemon off it
>yet.

My own, personal potted Meyer lemon tree yielded one (1) lemon
last year, and 6 this year, one of which is already ripe.

I am still dependent upon my neighbors' trees. :-) But I am
pleased with my tree's progress, especially considering the low
amount of sunlight at my site.

Steve