One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon
Pickles will be ready. The first week the lemons were fermented in
salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were
toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne,
sugar and vinegar were added. Once that was all cooled I added it to
the turmeric/salt laced lemons. Put in the fridge to taunt me for
another week.
All this fermenting and pickling is teaching me patience.

After one week in salt and turmeric
https://flic.kr/p/oQnWFY

With all the spices, one week to go
https://flic.kr/p/p5QAhQ

It's really spicy and flavorful.

Here's the recipe I followed

@@@@@ Now You're Cooking! Export Format

Spicy Lemon Pickle; Nimbu Ka Achar

relishes/preserves

10 small lemons, preferably meyer
quartered, seeded, sliced; 1/4 inch thick
1/4 cup kosher salt
1 tsp. ground turmeric
1/2 cup canola oil
1/2 tsp. brown mustard seeds
1/2 tsp. cumin seeds
1/2 tsp. fenugreek seeds
12 small green thai chiles or 6 serranos; halved
8 cloves garlic, thinly sliced
1 2 inch piece ginger; peeled thinly sliced
1/2 cup white vinegar
1/2 cup sugar
1 tbsp. red chile powder or cayenne


Rub lemons with salt and turmeric in a bowl; pack into a sterilized
1-qt. glass jar.
Cover with lid; place near a window with direct, warm sunlight. Let
sit 1 week; shake jar daily to disperse brine.
After 1 week, heat oil in a 10' skillet over medium-high; cook
mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes.
Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir
in vinegar, sugar, and chile powder.
Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse
flavors.
Keeps up to 1 year.

Notes: Saveur Magazine

Yield: 4 cups


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard

On 9/7/2014 8:20 PM, koko wrote:
>
> One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon
> Pickles will be ready. The first week the lemons were fermented in
> salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were
> toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne,
> sugar and vinegar were added. Once that was all cooled I added it to
> the turmeric/salt laced lemons. Put in the fridge to taunt me for
> another week.
> All this fermenting and pickling is teaching me patience.
>
> After one week in salt and turmeric
> https://flic.kr/p/oQnWFY
>
> With all the spices, one week to go
> https://flic.kr/p/p5QAhQ
>
> It's really spicy and flavorful.
>
> Here's the recipe I followed
>
> @@@@@ Now You're Cooking! Export Format
>
> Spicy Lemon Pickle; Nimbu Ka Achar
>
> relishes/preserves
>
> 10 small lemons, preferably meyer
> quartered, seeded, sliced; 1/4 inch thick
> 1/4 cup kosher salt
> 1 tsp. ground turmeric
> 1/2 cup canola oil
> 1/2 tsp. brown mustard seeds
> 1/2 tsp. cumin seeds
> 1/2 tsp. fenugreek seeds
> 12 small green thai chiles or 6 serranos; halved
> 8 cloves garlic, thinly sliced
> 1 2 inch piece ginger; peeled thinly sliced
> 1/2 cup white vinegar
> 1/2 cup sugar
> 1 tbsp. red chile powder or cayenne
>
>
> Rub lemons with salt and turmeric in a bowl; pack into a sterilized
> 1-qt. glass jar.
> Cover with lid; place near a window with direct, warm sunlight. Let
> sit 1 week; shake jar daily to disperse brine.
> After 1 week, heat oil in a 10' skillet over medium-high; cook
> mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes.
> Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir
> in vinegar, sugar, and chile powder.
> Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse
> flavors.
> Keeps up to 1 year.
>
> Notes: Saveur Magazine
>
> Yield: 4 cups
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>
You are, the pickle Queen!

Nice.

On Sun, 07 Sep 2014 22:52:40 -0600, Mayo > wrote:

>On 9/7/2014 8:20 PM, koko wrote:
>>
>> One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon
>> Pickles will be ready. The first week the lemons were fermented in
>> salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were
>> toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne,
>> sugar and vinegar were added. Once that was all cooled I added it to
>> the turmeric/salt laced lemons. Put in the fridge to taunt me for
>> another week.
>> All this fermenting and pickling is teaching me patience.
>>
>> After one week in salt and turmeric
>> https://flic.kr/p/oQnWFY
>>
>> With all the spices, one week to go
>> https://flic.kr/p/p5QAhQ
>>
>> It's really spicy and flavorful.
>>
>> Here's the recipe I followed
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Spicy Lemon Pickle; Nimbu Ka Achar
>>
>> relishes/preserves
>>
>> 10 small lemons, preferably meyer
>> quartered, seeded, sliced; 1/4 inch thick
>> 1/4 cup kosher salt
>> 1 tsp. ground turmeric
>> 1/2 cup canola oil
>> 1/2 tsp. brown mustard seeds
>> 1/2 tsp. cumin seeds
>> 1/2 tsp. fenugreek seeds
>> 12 small green thai chiles or 6 serranos; halved
>> 8 cloves garlic, thinly sliced
>> 1 2 inch piece ginger; peeled thinly sliced
>> 1/2 cup white vinegar
>> 1/2 cup sugar
>> 1 tbsp. red chile powder or cayenne
>>
>>
>> Rub lemons with salt and turmeric in a bowl; pack into a sterilized
>> 1-qt. glass jar.
>> Cover with lid; place near a window with direct, warm sunlight. Let
>> sit 1 week; shake jar daily to disperse brine.
>> After 1 week, heat oil in a 10' skillet over medium-high; cook
>> mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes.
>> Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir
>> in vinegar, sugar, and chile powder.
>> Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse
>> flavors.
>> Keeps up to 1 year.
>>
>> Notes: Saveur Magazine
>>
>> Yield: 4 cups
>>
>>
>> ** Exported from Now You're Cooking! v5.91 **
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>>
>You are, the pickle Queen!
>
>Nice.

Thank you so much, but the "Pickle Queen" title is still held by
Edrena Jones who no longer posts here.
I do enjoy it though.

koko

--

Food is our common ground, a universal experience
James Beard

On 9/7/2014 11:20 PM, koko wrote:
> On Sun, 07 Sep 2014 22:52:40 -0600, Mayo > wrote:
>
>> On 9/7/2014 8:20 PM, koko wrote:
>>>
>>> One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon
>>> Pickles will be ready. The first week the lemons were fermented in
>>> salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were
>>> toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne,
>>> sugar and vinegar were added. Once that was all cooled I added it to
>>> the turmeric/salt laced lemons. Put in the fridge to taunt me for
>>> another week.
>>> All this fermenting and pickling is teaching me patience.
>>>
>>> After one week in salt and turmeric
>>> https://flic.kr/p/oQnWFY
>>>
>>> With all the spices, one week to go
>>> https://flic.kr/p/p5QAhQ
>>>
>>> It's really spicy and flavorful.
>>>
>>> Here's the recipe I followed
>>>
>>> @@@@@ Now You're Cooking! Export Format
>>>
>>> Spicy Lemon Pickle; Nimbu Ka Achar
>>>
>>> relishes/preserves
>>>
>>> 10 small lemons, preferably meyer
>>> quartered, seeded, sliced; 1/4 inch thick
>>> 1/4 cup kosher salt
>>> 1 tsp. ground turmeric
>>> 1/2 cup canola oil
>>> 1/2 tsp. brown mustard seeds
>>> 1/2 tsp. cumin seeds
>>> 1/2 tsp. fenugreek seeds
>>> 12 small green thai chiles or 6 serranos; halved
>>> 8 cloves garlic, thinly sliced
>>> 1 2 inch piece ginger; peeled thinly sliced
>>> 1/2 cup white vinegar
>>> 1/2 cup sugar
>>> 1 tbsp. red chile powder or cayenne
>>>
>>>
>>> Rub lemons with salt and turmeric in a bowl; pack into a sterilized
>>> 1-qt. glass jar.
>>> Cover with lid; place near a window with direct, warm sunlight. Let
>>> sit 1 week; shake jar daily to disperse brine.
>>> After 1 week, heat oil in a 10' skillet over medium-high; cook
>>> mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes.
>>> Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir
>>> in vinegar, sugar, and chile powder.
>>> Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse
>>> flavors.
>>> Keeps up to 1 year.
>>>
>>> Notes: Saveur Magazine
>>>
>>> Yield: 4 cups
>>>
>>>
>>> ** Exported from Now You're Cooking! v5.91 **
>>>
>>> koko
>>>
>>> --
>>>
>>> Food is our common ground, a universal experience
>>> James Beard
>>>
>> You are, the pickle Queen!
>>
>> Nice.
>
> Thank you so much, but the "Pickle Queen" title is still held by
> Edrena Jones who no longer posts here.
> I do enjoy it though.
>
> koko
>
> --

Ok, you can be the Pickle Maven!

On Mon, 08 Sep 2014 15:23:55 -0600, Mayo > wrote:

>On 9/7/2014 11:20 PM, koko wrote:
>> On Sun, 07 Sep 2014 22:52:40 -0600, Mayo > wrote:
>>
>>> On 9/7/2014 8:20 PM, koko wrote:
>>>>
>>>> One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon
>>>> Pickles will be ready. The first week the lemons were fermented in
>>>> salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were
>>>> toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne,
>>>> sugar and vinegar were added. Once that was all cooled I added it to
>>>> the turmeric/salt laced lemons. Put in the fridge to taunt me for
>>>> another week.
>>>> All this fermenting and pickling is teaching me patience.
>>>>
>>>> After one week in salt and turmeric
>>>> https://flic.kr/p/oQnWFY
>>>>
>>>> With all the spices, one week to go
>>>> https://flic.kr/p/p5QAhQ
>>>>
>>>> It's really spicy and flavorful.
>>>>
>>>> Here's the recipe I followed
>>>>
>>>> @@@@@ Now You're Cooking! Export Format
>>>>
>>>> Spicy Lemon Pickle; Nimbu Ka Achar
>>>>
>>>> relishes/preserves
>>>>
>>>> 10 small lemons, preferably meyer
>>>> quartered, seeded, sliced; 1/4 inch thick
>>>> 1/4 cup kosher salt
>>>> 1 tsp. ground turmeric
>>>> 1/2 cup canola oil
>>>> 1/2 tsp. brown mustard seeds
>>>> 1/2 tsp. cumin seeds
>>>> 1/2 tsp. fenugreek seeds
>>>> 12 small green thai chiles or 6 serranos; halved
>>>> 8 cloves garlic, thinly sliced
>>>> 1 2 inch piece ginger; peeled thinly sliced
>>>> 1/2 cup white vinegar
>>>> 1/2 cup sugar
>>>> 1 tbsp. red chile powder or cayenne
>>>>
>>>>
>>>> Rub lemons with salt and turmeric in a bowl; pack into a sterilized
>>>> 1-qt. glass jar.
>>>> Cover with lid; place near a window with direct, warm sunlight. Let
>>>> sit 1 week; shake jar daily to disperse brine.
>>>> After 1 week, heat oil in a 10' skillet over medium-high; cook
>>>> mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes.
>>>> Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir
>>>> in vinegar, sugar, and chile powder.
>>>> Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse
>>>> flavors.
>>>> Keeps up to 1 year.
>>>>
>>>> Notes: Saveur Magazine
>>>>
>>>> Yield: 4 cups
>>>>
>>>>
>>>> ** Exported from Now You're Cooking! v5.91 **
>>>>
>>>> koko
>>>>
>>>> --
>>>>
>>>> Food is our common ground, a universal experience
>>>> James Beard
>>>>
>>> You are, the pickle Queen!
>>>
>>> Nice.
>>
>> Thank you so much, but the "Pickle Queen" title is still held by
>> Edrena Jones who no longer posts here.
>> I do enjoy it though.
>>
>> koko
>>
>> --
>
>Ok, you can be the Pickle Maven!

LOL O.K. that'll work ;-)

koko

--

Food is our common ground, a universal experience
James Beard

On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote:

>
>One week down and another to go, then my Nimbu Ka Achar, Spicy Lemon
>Pickles will be ready. The first week the lemons were fermented in
>salt and turmeric. Yesterday fenugreek, cumin and mustard seeds were
>toasted in olive oil, then jalapeno peppers, ginger, garlic, cayenne,
>sugar and vinegar were added. Once that was all cooled I added it to
>the turmeric/salt laced lemons. Put in the fridge to taunt me for
>another week.
>All this fermenting and pickling is teaching me patience.
>
>After one week in salt and turmeric
>https://flic.kr/p/oQnWFY
>
>With all the spices, one week to go
>https://flic.kr/p/p5QAhQ
>
>It's really spicy and flavorful.
>
>Here's the recipe I followed
>
>@@@@@ Now You're Cooking! Export Format
>
>Spicy Lemon Pickle; Nimbu Ka Achar
>
>relishes/preserves
>
>10 small lemons, preferably meyer
> quartered, seeded, sliced; 1/4 inch thick
>1/4 cup kosher salt
>1 tsp. ground turmeric
>1/2 cup canola oil
>1/2 tsp. brown mustard seeds
>1/2 tsp. cumin seeds
>1/2 tsp. fenugreek seeds
>12 small green thai chiles or 6 serranos; halved
>8 cloves garlic, thinly sliced
>1 2 inch piece ginger; peeled thinly sliced
>1/2 cup white vinegar
>1/2 cup sugar
>1 tbsp. red chile powder or cayenne
>
>
>Rub lemons with salt and turmeric in a bowl; pack into a sterilized
>1-qt. glass jar.
>Cover with lid; place near a window with direct, warm sunlight. Let
>sit 1 week; shake jar daily to disperse brine.
>After 1 week, heat oil in a 10' skillet over medium-high; cook
>mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes.
>Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir
>in vinegar, sugar, and chile powder.
>Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse
>flavors.
>Keeps up to 1 year.
>
>Notes: Saveur Magazine
>
>Yield: 4 cups
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>koko

Wow, it sounds wonderful. Let us know what you think when you taste
it. Those of us with happy Meyer Lemon trees need a yummy recipe like
this.

Thanks.

aloha,
Cea

On Mon, 08 Sep 2014 12:38:15 -1000, pure kona
> wrote:

>On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote:
>
>>
snippage
>>
>>Spicy Lemon Pickle; Nimbu Ka Achar
>>
>>relishes/preserves
>>
>>10 small lemons, preferably meyer
>> quartered, seeded, sliced; 1/4 inch thick
>>1/4 cup kosher salt
>>1 tsp. ground turmeric
>>1/2 cup canola oil
>>1/2 tsp. brown mustard seeds
>>1/2 tsp. cumin seeds
>>1/2 tsp. fenugreek seeds
>>12 small green thai chiles or 6 serranos; halved
>>8 cloves garlic, thinly sliced
>>1 2 inch piece ginger; peeled thinly sliced
>>1/2 cup white vinegar
>>1/2 cup sugar
>>1 tbsp. red chile powder or cayenne
>>
>>
>>Rub lemons with salt and turmeric in a bowl; pack into a sterilized
>>1-qt. glass jar.
>>Cover with lid; place near a window with direct, warm sunlight. Let
>>sit 1 week; shake jar daily to disperse brine.
>>After 1 week, heat oil in a 10' skillet over medium-high; cook
>>mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes.
>>Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir
>>in vinegar, sugar, and chile powder.
>>Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse
>>flavors.
>>Keeps up to 1 year.
>>
>>Notes: Saveur Magazine
>>
>>Yield: 4 cups
>>
>>
>>** Exported from Now You're Cooking! v5.91 **
>>
>>koko
>
>Wow, it sounds wonderful. Let us know what you think when you taste
>it. Those of us with happy Meyer Lemon trees need a yummy recipe like
>this.
>
>Thanks.
>
>aloha,
>Cea

Better get started now Cea, it's wonderful. I've been tasting it all
along the process. I stir it everyday and can't help but lick the fork
when I'm done stirring. It's nice and spicy and oh, so flavorful. I
don't know If I can wait the whole week before I drag some out.

koko

--

Food is our common ground, a universal experience
James Beard

On Mon, 08 Sep 2014 16:51:24 -0700, koko > wrote:

>On Mon, 08 Sep 2014 12:38:15 -1000, pure kona
> wrote:
>
>>On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote:
>>
>>>
>snippage
>>>
>>>Spicy Lemon Pickle; Nimbu Ka Achar
>>>
>>>relishes/preserves
>>>
>>>10 small lemons, preferably meyer
>>> quartered, seeded, sliced; 1/4 inch thick
>>>1/4 cup kosher salt
>>>1 tsp. ground turmeric
>>>1/2 cup canola oil
>>>1/2 tsp. brown mustard seeds
>>>1/2 tsp. cumin seeds
>>>1/2 tsp. fenugreek seeds
>>>12 small green thai chiles or 6 serranos; halved
>>>8 cloves garlic, thinly sliced
>>>1 2 inch piece ginger; peeled thinly sliced
>>>1/2 cup white vinegar
>>>1/2 cup sugar
>>>1 tbsp. red chile powder or cayenne
>>>
>>>
>>>Rub lemons with salt and turmeric in a bowl; pack into a sterilized
>>>1-qt. glass jar.
>>>Cover with lid; place near a window with direct, warm sunlight. Let
>>>sit 1 week; shake jar daily to disperse brine.
>>>After 1 week, heat oil in a 10' skillet over medium-high; cook
>>>mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes.
>>>Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir
>>>in vinegar, sugar, and chile powder.
>>>Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse
>>>flavors.
>>>Keeps up to 1 year.
>>>
>>>Notes: Saveur Magazine
>>>
>>>Yield: 4 cups
>>>
>>>
>>>** Exported from Now You're Cooking! v5.91 **
>>>
>>>koko
>>
>>Wow, it sounds wonderful. Let us know what you think when you taste
>>it. Those of us with happy Meyer Lemon trees need a yummy recipe like
>>this.
>>
>>Thanks.
>>
>>aloha,
>>Cea
>
>Better get started now Cea, it's wonderful. I've been tasting it all
>along the process. I stir it everyday and can't help but lick the fork
>when I'm done stirring. It's nice and spicy and oh, so flavorful. I
>don't know If I can wait the whole week before I drag some out.
>
>koko
Well that is a terrific endorsement Koko, thank you. I'll go search
around my Kona area stores to get the ingredients and see if I can get
it done. My Meyer lemons are mostly green and growing.

Did you use mature Meyer Lemons or green ones?

TIA

aloha,
Cea

On Tue, 09 Sep 2014 13:49:49 -1000, pure kona
> wrote:

>On Mon, 08 Sep 2014 16:51:24 -0700, koko > wrote:
>
>>On Mon, 08 Sep 2014 12:38:15 -1000, pure kona
> wrote:
>>
>>>On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote:
>>>
>>>>
>>snippage
>>>>
>>>>Spicy Lemon Pickle; Nimbu Ka Achar
>>>>
>>>>relishes/preserves
>>>>
>>>>10 small lemons, preferably meyer
>>>> quartered, seeded, sliced; 1/4 inch thick
>>>>1/4 cup kosher salt
>>>>1 tsp. ground turmeric
>>>>1/2 cup canola oil
>>>>1/2 tsp. brown mustard seeds
>>>>1/2 tsp. cumin seeds
>>>>1/2 tsp. fenugreek seeds
>>>>12 small green thai chiles or 6 serranos; halved
>>>>8 cloves garlic, thinly sliced
>>>>1 2 inch piece ginger; peeled thinly sliced
>>>>1/2 cup white vinegar
>>>>1/2 cup sugar
>>>>1 tbsp. red chile powder or cayenne
>>>>
>>>>
>>>>Rub lemons with salt and turmeric in a bowl; pack into a sterilized
>>>>1-qt. glass jar.
>>>>Cover with lid; place near a window with direct, warm sunlight. Let
>>>>sit 1 week; shake jar daily to disperse brine.
>>>>After 1 week, heat oil in a 10' skillet over medium-high; cook
>>>>mustard, cumin, and fenugreek seeds until they pop, 1-2 minutes.
>>>>Add chiles, garlic, and ginger; cook until golden, 4-6 minutes. Stir
>>>>in vinegar, sugar, and chile powder.
>>>>Pour over lemons; reseal lid. Shake to combine; chill 1 week to infuse
>>>>flavors.
>>>>Keeps up to 1 year.
>>>>
>>>>Notes: Saveur Magazine
>>>>
>>>>Yield: 4 cups
>>>>
>>>>
>>>>** Exported from Now You're Cooking! v5.91 **
>>>>
>>>>koko
>>>
>>>Wow, it sounds wonderful. Let us know what you think when you taste
>>>it. Those of us with happy Meyer Lemon trees need a yummy recipe like
>>>this.
>>>
>>>Thanks.
>>>
>>>aloha,
>>>Cea
>>
>>Better get started now Cea, it's wonderful. I've been tasting it all
>>along the process. I stir it everyday and can't help but lick the fork
>>when I'm done stirring. It's nice and spicy and oh, so flavorful. I
>>don't know If I can wait the whole week before I drag some out.
>>
>>koko
>Well that is a terrific endorsement Koko, thank you. I'll go search
>around my Kona area stores to get the ingredients and see if I can get
>it done. My Meyer lemons are mostly green and growing.
>
>Did you use mature Meyer Lemons or green ones?
>
>TIA
>
>aloha,
>Cea

I used regular ripe lemons. I used the 115ct size so they are smaller
like the Meyer lemons.

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 09 Sep 2014 17:09:18 -0700, koko > wrote:

>On Tue, 09 Sep 2014 13:49:49 -1000, pure kona
> wrote:
>
>>On Mon, 08 Sep 2014 16:51:24 -0700, koko > wrote:
>>
>>>On Mon, 08 Sep 2014 12:38:15 -1000, pure kona
> wrote:
>>>
>>>>On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote:
>>>>
>>>>>
>>>snippage
snippage
>I used regular ripe lemons. I used the 115ct size so they are smaller
>like the Meyer lemons.
>
>koko
Printing out the recipe and thank you Koko!- (our Meyer lemons are
pretty big.)

Friday the "scavenger hunt" for the ingredients which sounds like fun!

aloha,
Cea

On Tue, 09 Sep 2014 18:22:21 -1000, pure kona
> wrote:

>On Tue, 09 Sep 2014 17:09:18 -0700, koko > wrote:
>
>>On Tue, 09 Sep 2014 13:49:49 -1000, pure kona
> wrote:
>>
>>>On Mon, 08 Sep 2014 16:51:24 -0700, koko > wrote:
>>>
>>>>On Mon, 08 Sep 2014 12:38:15 -1000, pure kona
> wrote:
>>>>
>>>>>On Sun, 07 Sep 2014 19:20:19 -0700, koko > wrote:
>>>>>
>>>>>>
>>>>snippage
>snippage
>>I used regular ripe lemons. I used the 115ct size so they are smaller
>>like the Meyer lemons.
>>
>>koko
>Printing out the recipe and thank you Koko!- (our Meyer lemons are
>pretty big.)
>
>Friday the "scavenger hunt" for the ingredients which sounds like fun!
>
>aloha,
>Cea

Be sure and let me know how it all goes.

koko

--

Food is our common ground, a universal experience
James Beard