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Sunday, May 26, 2013


It's been a bit busy lately, knitting proposals being pulled together, 
teaching here and there, and soon here, too.

And eating.  

I made preserved lemons last month, which were ready to try today.  

A quick saute' of new onion, one of the CSA greens; which was likely a spinach variety, pistachio & leftover rice with a garnish of chopped up preserved lemon.  

I also tasted my pickled onions from a few days ago.  Very delicious.  

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