I’m whipping up some posts, my dears, I promise. Things have been busy. In the meantime, I’ll leave you with linkage to a New York Times article on dried limes, which we discussed here in some detail in the Lemon Saffron Chicken recipe.
Click here for the New York Times article on dried lemons (limes?)
Dried lemons is what we called them when I was growing up. To me, they weren’t exotic. They were every day. Just goes to show you how relative things can be when cooking (and in life).
The article is a fun, informative read. Enjoy, and I’ll see you back here soon!