DO NOT, I repeat, DO NOT make these if you have a paper cut. Anyhow, I am trying to preserve more with the world being a dumpster fire and all, and I'm very excited to use these, despite the pain they inflicted to my paper cuts.
Omg, you guys just saved my life. Well, not quite that dramatic but the couple who hosted Thanksgiving sent everyone home with chic little net bags full of lemons from their tree and since I am single and cook for myself, I was like WTF do I do with all these? My friends are all limiting sweets or some shit, and lemon curd isn't super vegan, so this is the perfect craft project at the perfect time.
Ok, I hate to be that person (do I though?), but I checked the recipe since I’m starting a new batch, and it says to leave the lemons in the pantry for 2 weeks. But I will try it for one week this time. In case you’re able to update that recipe or Substack, thought I’d let you know. Thanks for walking me through it and holding my citrusy hands.
Yep, managed to screw this up. After two weeks, took out some lemon, sliced it up real little (would we call this diced?), put it into a cruciferous ?? stir fry … and ruined the stir fry with SUPER BITTER LEMON RIND bits (would we call this diced?). What the hell did I do wrong?? Is it because I used Díamond Crystal kosher salt (thanks for pressuring me NYT cooking into buying a bucket of stripper name salt)?? I added more salt and am waiting to see what happens. Can’t be worse.
I have a jar of lemons all salty and happy in the jar, now have a quart of limes going and, um, they’re looking a bit funky. Are limes supposed to look cloudy/brownish or will we be going to the ER in January!?
DO NOT, I repeat, DO NOT make these if you have a paper cut. Anyhow, I am trying to preserve more with the world being a dumpster fire and all, and I'm very excited to use these, despite the pain they inflicted to my paper cuts.
Omg, you guys just saved my life. Well, not quite that dramatic but the couple who hosted Thanksgiving sent everyone home with chic little net bags full of lemons from their tree and since I am single and cook for myself, I was like WTF do I do with all these? My friends are all limiting sweets or some shit, and lemon curd isn't super vegan, so this is the perfect craft project at the perfect time.
Ok, I hate to be that person (do I though?), but I checked the recipe since I’m starting a new batch, and it says to leave the lemons in the pantry for 2 weeks. But I will try it for one week this time. In case you’re able to update that recipe or Substack, thought I’d let you know. Thanks for walking me through it and holding my citrusy hands.
Yep, managed to screw this up. After two weeks, took out some lemon, sliced it up real little (would we call this diced?), put it into a cruciferous ?? stir fry … and ruined the stir fry with SUPER BITTER LEMON RIND bits (would we call this diced?). What the hell did I do wrong?? Is it because I used Díamond Crystal kosher salt (thanks for pressuring me NYT cooking into buying a bucket of stripper name salt)?? I added more salt and am waiting to see what happens. Can’t be worse.
I'm eager to use these but I don't know how. Will there be ideas coming our way?
Running a little behind but I got my lemons in today! They’ll be happy new year lemons!
I have a jar of lemons all salty and happy in the jar, now have a quart of limes going and, um, they’re looking a bit funky. Are limes supposed to look cloudy/brownish or will we be going to the ER in January!?