I've finally had some time to sit down and catch up...my goodness, this is so pointedly beautiful, "March is here. And with it, crocuses will be pushing out of the hoary ground, birds will be singing an hour earlier, and between the boiled lemons for now and the preserved jar for later, I’ll have both the present and the promise of what’s to come." and I adore Claudia Roden's books...will try the 'soft' lemons
Thnk you Ellen! I am SO behind on my Substack reading too—been taking a wine appreciation course and my exam was this morning. I’ve been knee deep in Burgundy, Piedmont, the difference between a Chablis and a Chenin Blanc, pretty much without tasting 😊. Now I need to see what I’ve been missing 💕
Anticipation and pleasure - i remember a character in a movie or tv show (I can’t remember which) said that anticipating a first kiss (the moment leading up to the kiss) is a more pleasurable experience than the first kiss. Interesting. I might have tried to make preserved lemons once but only have a vague recollection. As I live in France, preserved lemons are readily available so I don’t really need to but they are fabulous to have in the kitchen!
This post (and the thought of making preserved lemons) brightened my day! 😊 I love their flavor, but have never made them before, and I do think having some will make me happy. Love the boiled lemon option too. Thanks also for the recipe inspiration—so many delicious ideas!
Yes, when life throws at us Lemons, we take the time to make the best out of it. So symbolic in a time of turmoil. Thank you for the inspiration, Elizabeth!
I know! I’ve never heard of that technique and I really must try it. Plus I must use my batch for one of your delicious cocktails—i seem to recall that you have one with preserved lemons?
Oooh, thank you so much for the boiled lemons mention Elizabeth. I will be using that. I agree with you, preserved lemons are worth the wait, but it is good to have an option while you are waiting. 💛
My favourite citrus! Preserving lemons has always sounded like a great idea, but also a tad overwhelming. Thanks for demystifying this doable process and for the delicious links. We do need sunnier days ahead...
An interesting reflection today Elizabeth on things that take time for the essence to be preserved. These preserved lemons have sat in pantries as tyrannical regimes rose and fell for thousands of years. Today they represent to me the preservation of hope through dark times.
Hi Elizabeth, the mention of boiled lemons in your post reminded me of this fresh condiment/pickle my mother makes. She boils limes (preferably young, fresh ones) and after they become soft, she cuts them into quarters & seasons them with salt & red chile powder. Then tops with black mustard seeds tadka. This pickle lasts for a few days & tastes superb with rice & lentils.
I've finally had some time to sit down and catch up...my goodness, this is so pointedly beautiful, "March is here. And with it, crocuses will be pushing out of the hoary ground, birds will be singing an hour earlier, and between the boiled lemons for now and the preserved jar for later, I’ll have both the present and the promise of what’s to come." and I adore Claudia Roden's books...will try the 'soft' lemons
Thnk you Ellen! I am SO behind on my Substack reading too—been taking a wine appreciation course and my exam was this morning. I’ve been knee deep in Burgundy, Piedmont, the difference between a Chablis and a Chenin Blanc, pretty much without tasting 😊. Now I need to see what I’ve been missing 💕
Anticipation and pleasure - i remember a character in a movie or tv show (I can’t remember which) said that anticipating a first kiss (the moment leading up to the kiss) is a more pleasurable experience than the first kiss. Interesting. I might have tried to make preserved lemons once but only have a vague recollection. As I live in France, preserved lemons are readily available so I don’t really need to but they are fabulous to have in the kitchen!
In an age of instant gratification waiting for good things is not a bad idea 💕
I do like that pestle.
I should really post a photo of the butter bowl I bought at the same time. Treasured old things that make me happy.
Yes, that would be great to see. Our house is full of old stuff. It’s like a museum.
I like the sound of that! 💕
Thank you.
This post (and the thought of making preserved lemons) brightened my day! 😊 I love their flavor, but have never made them before, and I do think having some will make me happy. Love the boiled lemon option too. Thanks also for the recipe inspiration—so many delicious ideas!
They’re really lovely and so much better than store bought—a much fresher flavour. And I am excited to try the boiled version too!
Yes, when life throws at us Lemons, we take the time to make the best out of it. So symbolic in a time of turmoil. Thank you for the inspiration, Elizabeth!
Thanks Aki! I think we’re all looking for a little something to brighten our days especially now 💕
I started making preserved lemons a few years ago and now I’m never without a jar. But I am now so intrigued by the idea of boiled lemons! 🍋
I know! I’ve never heard of that technique and I really must try it. Plus I must use my batch for one of your delicious cocktails—i seem to recall that you have one with preserved lemons?
Yes! But it is a mocktail!
And I’m sure it’s delicious 😋
Oooh, thank you so much for the boiled lemons mention Elizabeth. I will be using that. I agree with you, preserved lemons are worth the wait, but it is good to have an option while you are waiting. 💛
I was so excited when I stumbled across that Guardian article! See Annada’s comment here for another very cool option using limes.
Yours is the third newsletter I’ve read today on slowing down and taking one’s time and I have to believe it’s a sign
It’s this crazy hive mind on Substack, I think!
My favourite citrus! Preserving lemons has always sounded like a great idea, but also a tad overwhelming. Thanks for demystifying this doable process and for the delicious links. We do need sunnier days ahead...
And I’m also eager to try the simpler boiled method for instant gratification 🤓
An interesting reflection today Elizabeth on things that take time for the essence to be preserved. These preserved lemons have sat in pantries as tyrannical regimes rose and fell for thousands of years. Today they represent to me the preservation of hope through dark times.
Yes, exactly! We need as many glimmers of hope as we can gather, don’t we?
Indeed
Hi Elizabeth, the mention of boiled lemons in your post reminded me of this fresh condiment/pickle my mother makes. She boils limes (preferably young, fresh ones) and after they become soft, she cuts them into quarters & seasons them with salt & red chile powder. Then tops with black mustard seeds tadka. This pickle lasts for a few days & tastes superb with rice & lentils.
Ooh—that sounds delicious Annada! Definitely something new to try.
Thank you, Elizabeth. I have tried making this condiment at home in the US but rarely do I get small limes with thin skins.