New Members
Group Management
Sponsored links
Cooking
Welcome to the Eons cooking page, the place to go when you want to spice it up!
Whether you have a sophisticated palate or you just simply love to eat, the Eons cooking page is for you. Come share recipes, cooking techniques, menu ideas…or just come to dish about your favorite dish.
Latest group announcement
Welcome & Bon Appetite
Welcome to all who pass through these doors. We are a diversified group who enjoy the culinary delights that play on the palette like the colors of the rainbow.
In other words: WE LIKE GOOD FOOD.
Stay awhile, grab a spoon and stir the pot. Sample the fixins and share some of your own. Most of all have fun....vinny
COOKING GROUP RECIPE INDEX LIBRARY:
view link
3 days ago
Recent Messages
We're Having A Picnic
With the Memorial Day weekend coming up and the success of our VDP (virtual dinner party). What can be better than a VBP (virtual backyard picnic)). If you like the idea let us know and we'll set it up. You are all invited. As you can see I'm getting ready. BYOB
Mothers Day
I would like to ask our members a question. What was your most memorable Mothers Day, and why? It doesn't have to include food. Or what would be your perfect Mothers Day, and why?
Making your own fresh spice blends
Here is a great article by Lynne Rossetto Kasper of Public Radios Splendid Table...on making your own spice blends...from garam masala to four chilie bbq rub.
Note: I have cross pollinated this article on Squeaking byRetirement and with Cooking for one or two groups...natural homes for this article:
From the article: The best perk you get from doing your own spice blends is flavor -- nothing in a jar is going to surpass freshly ground spices (which means a coffee grinder is needed).
view link
Recipes: view link
steve
(Eating rice cakes is like chewing on a foam coffee cup, only less filling.)
Note: I have cross pollinated this article on Squeaking byRetirement and with Cooking for one or two groups...natural homes for this article:
From the article: The best perk you get from doing your own spice blends is flavor -- nothing in a jar is going to surpass freshly ground spices (which means a coffee grinder is needed).
view link
Recipes: view link
steve
(Eating rice cakes is like chewing on a foam coffee cup, only less filling.)
Lemons - Part 2
Lemons for Your Health
I hope I have convinced you that in this day and age, if you do nothing else, you should invest in your health by purchasing only organic lemons. That is, unless you are lucky enough to have your own lemon tree growing in your yard. Now, on to the health benefits of lemon juice, rind and pulp.
That bright, little lemon is known to help our body defend itself against a multitude of diseases. Known to help protect us against mouth, skin, lung, breast, stomach and colon cancer, that, in itself would be enough. But it also aids us in fighting off colds, flu, coughs, osteoarthritis, rheumatoid arthritis, asthma, constipation, fevers, and scurvy. It helps cleanse the colon, pancreas and liver. It strengthens the blood vessels, helping with high blood pressure, palpitations, and reducing the incidence of stroke. Would that be enough for the mighty lemon? No. It is also an antiseptic, and has been shown that when extract of lemon (available through health food stores) is vaporized, it can neutralize the bacteria causing meningitis, typhoid, pneumonia, and staph. And it also improves mood.
Lemons contain chemicals that allow the body to absorb calcium, and they contain potassium. So they help build bones and teeth, strengthen the blood vessels, and nourish the brain and nerve cells. It should be noted that lemons should not be eaten straight, as they do dissolve the enamel on your teeth, and so should always be diluted in liquid.
The properties in lemon are obtained and absorbed by the body in various ways. Some of their properties are best delivered when they are dissolved in cold water, some in hot water, some in oil, and best of all, protected by being surrounded in sugar crystals! Yippee, dessert! So, my friends, on to some recipes for your health.
Drink this every morning, when you first get up, and at least 30 minutes before eating breakfast.
8 oz. purified water (available at any grocery store)
2 Tbsp. fresh squeezed lemon juice
Will this cause more stomach acid? No. During digestion, lemons have an alkaline effect on the body, thereby reducing stomach acidity.
How about a healthy salad dressing?
Whisk together:
2 parts olive oil/1 part fresh squeezed lemon juice
Grated zest of lemon
Salt, pepper to taste
1/2tsp. sugar, or more, to taste (or honey)
Or how about lemonade, the way Europeans make it? Using the whole lemon! A University of Arizona study found that the rinds of lemons and limes have phytochemicals (specifically d-limonene) that may reduce the risk of skin cancer. How perfect a drink is lemonade, served when the summer sun can do its worst? The article recommended drinking lemonade made with the entire fruit, peel and pith included.
So here is recipe that may suit the American taste buds.
Healthy Lemonade
6 cups purified water, divided
Zest of one lemon
1 cup sugar
2 cups fresh lemon juice (about 8-10 lemons) reserving 2 half shells containing pith and rind
Lemon slices, optional as garnish
In food processor, chop shell of one lemon. In saucepan, bring two cups water, ground up pulp and rind and sugar to a boil. Reduce heat and simmer five minutes, stirring often. Remove from heat and let cool. Strain into pitcher. Add four cups water, zest of one lemon and lemon juice. Stir to combine. Chill for at least two hours. Pour into ice filled glasses and garnish with lemon slice, if desired.
How perfect for our Virtual Backyard Bash! A toast to your continued good health! (((clink)))
Stay tuned for part 3 my friends.
I hope I have convinced you that in this day and age, if you do nothing else, you should invest in your health by purchasing only organic lemons. That is, unless you are lucky enough to have your own lemon tree growing in your yard. Now, on to the health benefits of lemon juice, rind and pulp.
That bright, little lemon is known to help our body defend itself against a multitude of diseases. Known to help protect us against mouth, skin, lung, breast, stomach and colon cancer, that, in itself would be enough. But it also aids us in fighting off colds, flu, coughs, osteoarthritis, rheumatoid arthritis, asthma, constipation, fevers, and scurvy. It helps cleanse the colon, pancreas and liver. It strengthens the blood vessels, helping with high blood pressure, palpitations, and reducing the incidence of stroke. Would that be enough for the mighty lemon? No. It is also an antiseptic, and has been shown that when extract of lemon (available through health food stores) is vaporized, it can neutralize the bacteria causing meningitis, typhoid, pneumonia, and staph. And it also improves mood.
Lemons contain chemicals that allow the body to absorb calcium, and they contain potassium. So they help build bones and teeth, strengthen the blood vessels, and nourish the brain and nerve cells. It should be noted that lemons should not be eaten straight, as they do dissolve the enamel on your teeth, and so should always be diluted in liquid.
The properties in lemon are obtained and absorbed by the body in various ways. Some of their properties are best delivered when they are dissolved in cold water, some in hot water, some in oil, and best of all, protected by being surrounded in sugar crystals! Yippee, dessert! So, my friends, on to some recipes for your health.
Drink this every morning, when you first get up, and at least 30 minutes before eating breakfast.
8 oz. purified water (available at any grocery store)
2 Tbsp. fresh squeezed lemon juice
Will this cause more stomach acid? No. During digestion, lemons have an alkaline effect on the body, thereby reducing stomach acidity.
How about a healthy salad dressing?
Whisk together:
2 parts olive oil/1 part fresh squeezed lemon juice
Grated zest of lemon
Salt, pepper to taste
1/2tsp. sugar, or more, to taste (or honey)
Or how about lemonade, the way Europeans make it? Using the whole lemon! A University of Arizona study found that the rinds of lemons and limes have phytochemicals (specifically d-limonene) that may reduce the risk of skin cancer. How perfect a drink is lemonade, served when the summer sun can do its worst? The article recommended drinking lemonade made with the entire fruit, peel and pith included.
So here is recipe that may suit the American taste buds.
Healthy Lemonade
6 cups purified water, divided
Zest of one lemon
1 cup sugar
2 cups fresh lemon juice (about 8-10 lemons) reserving 2 half shells containing pith and rind
Lemon slices, optional as garnish
In food processor, chop shell of one lemon. In saucepan, bring two cups water, ground up pulp and rind and sugar to a boil. Reduce heat and simmer five minutes, stirring often. Remove from heat and let cool. Strain into pitcher. Add four cups water, zest of one lemon and lemon juice. Stir to combine. Chill for at least two hours. Pour into ice filled glasses and garnish with lemon slice, if desired.
How perfect for our Virtual Backyard Bash! A toast to your continued good health! (((clink)))
Stay tuned for part 3 my friends.
Cat's Meow
This recipe is in honor of acatslady. But anyone can try it!
You have to like chocolate, and caramel. And you have to like a sweet cordial, after dinner, as, or with, dessert.
Cat's Meow
In a shaker, place crushed ice.
Add 1oz. each:
Vermeer chocolate liquor
Baileys Irish Creme liquor
Kahlua liquor
Vanilla Rum (your favorite brand)
Shake vigorously and strain into chilled cordial glasses. Or shot glasses.
Sip slowly and savor! It's very rich. You can also just mix the liquors together, without ice, and add to your coffee, top with whipped cream, and enjoy.
You have to like chocolate, and caramel. And you have to like a sweet cordial, after dinner, as, or with, dessert.
Cat's Meow
In a shaker, place crushed ice.
Add 1oz. each:
Vermeer chocolate liquor
Baileys Irish Creme liquor
Kahlua liquor
Vanilla Rum (your favorite brand)
Shake vigorously and strain into chilled cordial glasses. Or shot glasses.
Sip slowly and savor! It's very rich. You can also just mix the liquors together, without ice, and add to your coffee, top with whipped cream, and enjoy.
How Many Types Of Lemons
0280 Villafranca lemon 539292 Fawcett’s #128, Florida collection 1914
0390 Villafranca lemon 600625 Grove in Glendora CA 1914
0400 Florida rough lemon (ops) 76 539268 Fawcett’s #175. Seed rec’d from A. Melson, Florida 1914
0565 Genoa lemon (Eureka type) 539313 J.W. Mills, Pomona CA 1914
0569 Millsweet lemon 539281 J.W. Mills, Pomona CA buds from tree 1195 1914
0599 Eureka variegated lemon 539325 Chase lemon grove, Corona CA 1914
0710 Chinese lemon 539211 Riverside Station grounds (see notes below) 1909
1222 Mazoe lemon (ops) 539257 A.C. Turner, Salisbury, Rhodesia 1919
2317 Limon Real 539193 Philippine Islands (via CPB) 1930
2322 India- lemon 539204 CPB 1930
2323 India lemon 539287 CPB 1930
2325 South African rough lemon 539258 South Africa?
2367 Variegated Pink Fleshed Eureka lemon 486 539315 Home garden, D.W. Field, Burbank CA 1931
2429 Amber lemon (Eureka type) 539316 Detweiler grove, Alta Loma CA 1932
2477 Khobs-el-arsa 539288 M.H. Brayard, Marrakech, Morocco 1933
2489 Rhobs-el-arsa (ops) 539289 Rabat, Morocco 1935
2544 Indian rough lemon (ops) 539290 Simla Hills, India (via CPB & Florida) 1932
2557 Gomiri rough lemon (ops) 77 103496 India (via PI, USDA) 1933
2695 Faris sweet lemon 539444 Beverly Hills CA 1938
2703 Cascade Eureka lemon 539317 Cascade Ranch 8-16-1 1939
2881 Bergamot 420 539179 UCLA 1951
2899 Italian pink fleshed lemon 133875 Fd 21, R-47, CRC, Riverside
3001 Seedless Lisbon 492 133731 Lasscock’s Nursery, South Australia
3005 Frost nucellar Eureka lemon 21 539318 2nd budded generation from sdlg of o.l. Rubidoux No. RT 765 3007 Allen Variegated Eureka (Sloop) 539319 Sloop, Oceanside 1953
3009 Messina lemon 539293 Mr. Kipp, Upland CA 1953
3010 Kaweah #1 Lisbon lemon (1-1-1) 539326 Kaweah Lemon Co., Lemon Cove CA 1953
3013 Lupe Lisbon lemon (ops). 347 539327 Claremont CA 1953
3043 Corona (Foothill) old budline Eureka lemon 539320 Foothill Ranch, Corona CA. R-25, T-1, Hill St. 1954
3045 Kulu lemon seedling (Gombru) 539294 J.F.L. Childs, USDA Station, Orlando FL 1954
3050 Volckamer lemon (ops) 407 539335 Acireale, Sicily 1955
3060 Citrus jambhiri (ops) 539259 Dept. of Agric., Lyallpur, Punjab, India 1954
3063 Jullundri Khatti (ops) 539260 Dept. of Agric., Lyallpur, Punjab, India 1954
3093 Sweet lemon (ops) 539278 H.S. Gentry, Shiroz, Iran 1955
3154 Citrus species (ops) (Lemon- Morocco) 230834 Vientiane (Laos) Indo China through Rabat, Morocco 1956
3155 Citrus species (ops) (lemon type) 230832 Vientiane (Laos) Indo China through Rabat, Morocco 1956
3159 Lunario lemon (ops) 218009 Frank Russo, Acireale, Sicily Italy 1956
3162 Iran lemon 539295 Joe Furr, USDCS, Indio CA 1957
3173 Citrus assamensis (lemon ´ citron?) 235991 Mr. Mawsing Rharasti, Shilbong, Assam 1956
3176 Frost nucellar Lisbon lemon 280 539328 Seedling clone from Rubidoux Tract old-line Lisbon 1917
3185 Stow red rough lemon 539261 Stow Ranch, Goleta, CA 1959
3193 Paak ling mung lemon (ops) 93379 Seeds from fruit grown at plant introd. GH, Riverside 1958
3194 Kusner lemon 119828 UCLA Variety block, originally from Russia 1960
3199 Soh long lemon (ops) 254729 Fruit Exp. Sta., Shillong, India 1959
3200 Limoui sangui (ops) 539214 H. Chapot, Rabat, Morocco 1959
3261 Soh synteng lemon (ops) 254730 Govt. Fruit Exp. Sta., Shillong, India 1959
3265 Bitrouni lemon (ops) 539297 H. Chapot, Rabat, Morocco 1959
3300 Wild lemon (ops) 241118 Drs. Grassl & Warner, Kusawun, near Wewak, N. Guinea 1957
3385 Florida rough lemon “A” (ops) 539262 Harry Ford, Cit. Exp. Station, Lake Alfred FL 1963
3386 Estes rough lemon (ops) (Florida ro. lem. “B”) 539263 Harry Ford, Cit. Exp. Station, Lake Alfred FL 1961
3387 Arancino (Coccuzzaro) lemon (ops) 539298 Acireale, Sicily, Italy (via L.J. Klotz, CRC) 1962
3388 Femminello Ovale lemon (ops) 539299 Acireale, Sicily, Italy (via L.J. Klotz, UCR) 1962
3389 Femminello Sfusato lemon (ops) (elongate) 539300 Acireale, Sicily, Italy (via L.J. Klotz, UCR) 1962
3390 Lo Porto lemon (ops) 539301 Acireale, Sicily, Italy (via L.J. Klotz, UCR) 1962
3392 Monachello lemon (ops) 539302 Acireale, Sicily, Italy (via L.J. Klotz, CRC) 1962
3396 Milam lemon (ops) (Clone X- rough lemon type) 539264 Harry Ford, Lake Alfred FL 1959
3491 Primofiore lemon (ops) 539303 Joe Furr, USDCS, Indio CA B1-5-1-3 1965
3492 Iraq lemon (ops) (Sweet) 539314 Bagdad, Iraq, via Beltsville as cuttings. 1963
3496 Allen-Newman #4 op Eureka seedling
And we have the original lemon-lemoncello
0390 Villafranca lemon 600625 Grove in Glendora CA 1914
0400 Florida rough lemon (ops) 76 539268 Fawcett’s #175. Seed rec’d from A. Melson, Florida 1914
0565 Genoa lemon (Eureka type) 539313 J.W. Mills, Pomona CA 1914
0569 Millsweet lemon 539281 J.W. Mills, Pomona CA buds from tree 1195 1914
0599 Eureka variegated lemon 539325 Chase lemon grove, Corona CA 1914
0710 Chinese lemon 539211 Riverside Station grounds (see notes below) 1909
1222 Mazoe lemon (ops) 539257 A.C. Turner, Salisbury, Rhodesia 1919
2317 Limon Real 539193 Philippine Islands (via CPB) 1930
2322 India- lemon 539204 CPB 1930
2323 India lemon 539287 CPB 1930
2325 South African rough lemon 539258 South Africa?
2367 Variegated Pink Fleshed Eureka lemon 486 539315 Home garden, D.W. Field, Burbank CA 1931
2429 Amber lemon (Eureka type) 539316 Detweiler grove, Alta Loma CA 1932
2477 Khobs-el-arsa 539288 M.H. Brayard, Marrakech, Morocco 1933
2489 Rhobs-el-arsa (ops) 539289 Rabat, Morocco 1935
2544 Indian rough lemon (ops) 539290 Simla Hills, India (via CPB & Florida) 1932
2557 Gomiri rough lemon (ops) 77 103496 India (via PI, USDA) 1933
2695 Faris sweet lemon 539444 Beverly Hills CA 1938
2703 Cascade Eureka lemon 539317 Cascade Ranch 8-16-1 1939
2881 Bergamot 420 539179 UCLA 1951
2899 Italian pink fleshed lemon 133875 Fd 21, R-47, CRC, Riverside
3001 Seedless Lisbon 492 133731 Lasscock’s Nursery, South Australia
3005 Frost nucellar Eureka lemon 21 539318 2nd budded generation from sdlg of o.l. Rubidoux No. RT 765 3007 Allen Variegated Eureka (Sloop) 539319 Sloop, Oceanside 1953
3009 Messina lemon 539293 Mr. Kipp, Upland CA 1953
3010 Kaweah #1 Lisbon lemon (1-1-1) 539326 Kaweah Lemon Co., Lemon Cove CA 1953
3013 Lupe Lisbon lemon (ops). 347 539327 Claremont CA 1953
3043 Corona (Foothill) old budline Eureka lemon 539320 Foothill Ranch, Corona CA. R-25, T-1, Hill St. 1954
3045 Kulu lemon seedling (Gombru) 539294 J.F.L. Childs, USDA Station, Orlando FL 1954
3050 Volckamer lemon (ops) 407 539335 Acireale, Sicily 1955
3060 Citrus jambhiri (ops) 539259 Dept. of Agric., Lyallpur, Punjab, India 1954
3063 Jullundri Khatti (ops) 539260 Dept. of Agric., Lyallpur, Punjab, India 1954
3093 Sweet lemon (ops) 539278 H.S. Gentry, Shiroz, Iran 1955
3154 Citrus species (ops) (Lemon- Morocco) 230834 Vientiane (Laos) Indo China through Rabat, Morocco 1956
3155 Citrus species (ops) (lemon type) 230832 Vientiane (Laos) Indo China through Rabat, Morocco 1956
3159 Lunario lemon (ops) 218009 Frank Russo, Acireale, Sicily Italy 1956
3162 Iran lemon 539295 Joe Furr, USDCS, Indio CA 1957
3173 Citrus assamensis (lemon ´ citron?) 235991 Mr. Mawsing Rharasti, Shilbong, Assam 1956
3176 Frost nucellar Lisbon lemon 280 539328 Seedling clone from Rubidoux Tract old-line Lisbon 1917
3185 Stow red rough lemon 539261 Stow Ranch, Goleta, CA 1959
3193 Paak ling mung lemon (ops) 93379 Seeds from fruit grown at plant introd. GH, Riverside 1958
3194 Kusner lemon 119828 UCLA Variety block, originally from Russia 1960
3199 Soh long lemon (ops) 254729 Fruit Exp. Sta., Shillong, India 1959
3200 Limoui sangui (ops) 539214 H. Chapot, Rabat, Morocco 1959
3261 Soh synteng lemon (ops) 254730 Govt. Fruit Exp. Sta., Shillong, India 1959
3265 Bitrouni lemon (ops) 539297 H. Chapot, Rabat, Morocco 1959
3300 Wild lemon (ops) 241118 Drs. Grassl & Warner, Kusawun, near Wewak, N. Guinea 1957
3385 Florida rough lemon “A” (ops) 539262 Harry Ford, Cit. Exp. Station, Lake Alfred FL 1963
3386 Estes rough lemon (ops) (Florida ro. lem. “B”) 539263 Harry Ford, Cit. Exp. Station, Lake Alfred FL 1961
3387 Arancino (Coccuzzaro) lemon (ops) 539298 Acireale, Sicily, Italy (via L.J. Klotz, CRC) 1962
3388 Femminello Ovale lemon (ops) 539299 Acireale, Sicily, Italy (via L.J. Klotz, UCR) 1962
3389 Femminello Sfusato lemon (ops) (elongate) 539300 Acireale, Sicily, Italy (via L.J. Klotz, UCR) 1962
3390 Lo Porto lemon (ops) 539301 Acireale, Sicily, Italy (via L.J. Klotz, UCR) 1962
3392 Monachello lemon (ops) 539302 Acireale, Sicily, Italy (via L.J. Klotz, CRC) 1962
3396 Milam lemon (ops) (Clone X- rough lemon type) 539264 Harry Ford, Lake Alfred FL 1959
3491 Primofiore lemon (ops) 539303 Joe Furr, USDCS, Indio CA B1-5-1-3 1965
3492 Iraq lemon (ops) (Sweet) 539314 Bagdad, Iraq, via Beltsville as cuttings. 1963
3496 Allen-Newman #4 op Eureka seedling
And we have the original lemon-lemoncello
Lemons - Part 1
Lemons
I went in search of information on the Italian Corpaci lemon, since I recently planted two of these semi-dwarf trees. While I was at it, I thought the members here on Cooking might enjoy a tutorial of sorts. So, I decided (if it’s okay with Vinny) to put this together in segments. Hopefully, there will be one a day. Like vitamins! Teehee
Lemons – Part 1
Lemons, like other vitamin-C rich fruits, were highly prized by the miners and developers during the California Gold Rush in the mid-19th century, since they were used to protect against the development of scurvy. They were in such demand that people were willing to pay up to $1 per lemon, a price that would still be considered costly today, and was extremely expensive back in 1849. The major producers of lemons today are the United States, Italy, Spain, Greece, Israel and Turkey.
Lemons and Limes and Wax Coatings
Conventionally grown lemons and limes may be waxed to protect them from bruising during shipping. Plant, insect, animal or petroleum-based waxes may be used. Carnauba palm is the most common plant-source wax. Other compounds, such as ethyl alcohol or ethanol, are added to the waxes for consistency, milk casein (a protein linked to milk allergy) for "film formers" and soaps for flowing agents. Since you may not be able to determine the source of these waxes, this is good reason to choose organically grown lemons and limes. Organically grown lemons will not contain pesticides, nor be irradiated. Something to consider when you are using the rind.
Choosing Lemons
A thick skinned lemon will not be as heavy as a thin skinned lemon and will not have the desired sweetness or mineral content.
The method I use to ensure the purchase of sweet lemons is to look at the stem end of the lemon. There are two ends on the lemon. One end has a point where the blossom started to grow; the other end has a stem or a dimple where the stem used to be located. On the stem end of a highly mineralized, sweet lemon, you will see little lines radiating out of the stem like sunbeams. These little lines can look like a star shaped structure and is called a calyx. The calyx may have three, four, five or more points to the star. The greater the number of points on the calyx, the higher the mineral content of the lemon.
Now, go and get yourself some really good, hopefully organic or home grown lemons, and tomorrow I will post a recipe for using them.
Stay tuned for Part Two!!!
I went in search of information on the Italian Corpaci lemon, since I recently planted two of these semi-dwarf trees. While I was at it, I thought the members here on Cooking might enjoy a tutorial of sorts. So, I decided (if it’s okay with Vinny) to put this together in segments. Hopefully, there will be one a day. Like vitamins! Teehee
Lemons – Part 1
Lemons, like other vitamin-C rich fruits, were highly prized by the miners and developers during the California Gold Rush in the mid-19th century, since they were used to protect against the development of scurvy. They were in such demand that people were willing to pay up to $1 per lemon, a price that would still be considered costly today, and was extremely expensive back in 1849. The major producers of lemons today are the United States, Italy, Spain, Greece, Israel and Turkey.
Lemons and Limes and Wax Coatings
Conventionally grown lemons and limes may be waxed to protect them from bruising during shipping. Plant, insect, animal or petroleum-based waxes may be used. Carnauba palm is the most common plant-source wax. Other compounds, such as ethyl alcohol or ethanol, are added to the waxes for consistency, milk casein (a protein linked to milk allergy) for "film formers" and soaps for flowing agents. Since you may not be able to determine the source of these waxes, this is good reason to choose organically grown lemons and limes. Organically grown lemons will not contain pesticides, nor be irradiated. Something to consider when you are using the rind.
Choosing Lemons
A thick skinned lemon will not be as heavy as a thin skinned lemon and will not have the desired sweetness or mineral content.
The method I use to ensure the purchase of sweet lemons is to look at the stem end of the lemon. There are two ends on the lemon. One end has a point where the blossom started to grow; the other end has a stem or a dimple where the stem used to be located. On the stem end of a highly mineralized, sweet lemon, you will see little lines radiating out of the stem like sunbeams. These little lines can look like a star shaped structure and is called a calyx. The calyx may have three, four, five or more points to the star. The greater the number of points on the calyx, the higher the mineral content of the lemon.
Now, go and get yourself some really good, hopefully organic or home grown lemons, and tomorrow I will post a recipe for using them.
Stay tuned for Part Two!!!
Welcome
Welcome to our group Shimmers! Hope you like food. We have lots of recipes, and files that you can peruse, so you haven't missed anything. And we have dinner parties too. Check out what we did for Cinco de Mayo. Hope you enjoy!
Who deserves your appreciation?
Just wanted to stop by with a smile. Have a great weekend -- I'm off to Minnesota to see my mom this weekend.
Wanted to ask, have you nominated someone for Member Appreciation swag? We choose 10 members each week to receive what we call swag—goodies with an Eons logo. You never know what they'll get—maybe an Eons hat, mug, shirt, mousepad...who knows? Here's how to nominate someone:
Send an email to eonslovesyou@eons.com and tell us who you want to nominate. I'll email to ask them for the address where they want the swag sent. We will only use the addresses for the purpose of sending out the swag, not for any other reason, promise.
So, who deserves some swag today? Let us show you some love!!
Boom boom boom ~suzy
Photos
-
Manteca
6 days ago
-
Panko Shrimp...
9 days ago
-
Swiss Family...
12 days ago
-
Cheese Omelet
12 days ago
-
Spaghetti Pie
16 days ago
-
Sausage & Pe...
16 days ago
Join this group to add a photo
(requires you to log in or sign up.)