The larger holes/damage in the small leaf you're holding look like mechanical injury - what would be akin to a bruise to a human. The spots on the underside of the leaf are oedema. I've written about that & I'll leave something about it at the end of my post. Usually the driving cause behind its occurrence is over-watering, but there are several cultural contributes that can also cause or exacerbate the malady. Using a "tell" to tell you when it's time to water will help you determine what moisture conditions are deeper in the pot. I'll also leave something about that, below. If you have interest, there are some other things that can help alleviate the impact of excess water, which causes a dearth of air in the soil, which causes limited root function and poor root health. Just ask if you have interest. FWIW, I'd guess that over-watering is directly or indirectly responsible for the overwhelming % of requests for help on all fora with strong connections to container growing. Oedema Oedema is a physiological disorder that can affect all plants. It occurs when the plant takes up more water than it can rid itself of via the process of transpiration. The word itself means 'swelling', which is usually the first symptom, and comes in the form of pale blisters or water-filled bumps on foliage. Under a variety of circumstances/cultural conditions, a plant's internal water pressure (turgidity) can become so high that some leaf cells rupture and leak their contents into inter-cellular spaces in leaf tissue, creating wet or weepy areas. Symptoms vary by plant, but as the malady progresses, areas of the leaf turn yellow, brown, brown with reddish overtones or even black, with older damage appearing as corky/ scaly/ ridged patches, or wart/gall-like bumpy growth. Symptoms are seen more frequently in plants that are fleshy, are usually more pronounced on the underside of leaves, and older/lower leaves are more likely to be affected than younger/upper leaves. Oedema is most common in houseplants during the winter/early spring months, is driven primarily by excessive water retention in the soil, and can be intensified via several additional cultural influences. Cool temperatures, high humidity levels, low light conditions, or partial defoliation can individually or collectively act to intensify the problem, as can anything else that slows transpiration. Nutritional deficiencies of Ca and Mg are also known contributors to the malady. Some things that can help you prevent oedema: * Increase light levels and temperature * Monitor water needs carefully – avoid over-watering. I'd heartily recommend a soil with drainage so sharp (fast) that when you to water to beyond the saturation point you needn't worry about prolonged periods of soil saturation wrecking root health/function. Your soil choice should be a key that unlocks the solutions to many potential problems. * Avoid misting or getting water on foliage. It slows transpiration and increases turgidity. * Water as soon as you get up in the AM. When stomata close in preparation for the dark cycle, turgidity builds. If you water early in the day, it gives the plant an opportunity to remove (for its own needs) some of the excess water in the soil. * Put a fan in the room or otherwise increase air flow/circulation. Avoid over-crowding your plants. Using a 'tell' Over-watering saps vitality and is one of the most common plant assassins, so learning to avoid it is worth the small effort. Plants make and store their own energy source – photosynthate - (sugar/glucose). Functioning roots need energy to drive their metabolic processes, and in order to get it, they use oxygen to burn (oxidize) their food. From this, we can see that terrestrial plants need air (oxygen) in the soil to drive root function. Many off-the-shelf soils hold too much water and not enough air to support good root health, which is a prerequisite to a healthy plant. Watering in small sips leads to a build-up of dissolved solids (salts) in the soil, which limits a plant's ability to absorb water – so watering in sips simply moves us to the other horn of a dilemma. It creates another problem that requires resolution. Better, would be to simply adopt a soil that drains well enough to allow watering to beyond the saturation point, so we're flushing the soil of accumulating dissolved solids whenever we water; this, w/o the plant being forced to pay a tax in the form of reduced vitality, due to prolong periods of soil saturation. Sometimes, though, that's not a course we can immediately steer, which makes controlling how often we water a very important factor. In many cases, we can judge whether or not a planting needs watering by hefting the pot. This is especially true if the pot is made from light material, like plastic, but doesn't work (as) well when the pot is made from heavier material, like clay, or when the size/weight of the pot precludes grabbing it with one hand to judge its weight and gauge the need for water. Fingers stuck an inch or two into the soil work ok for shallow pots, but not for deep pots. Deep pots might have 3 or more inches of soil that feels totally dry, while the lower several inches of the soil is 100% saturated. Obviously, the lack of oxygen in the root zone situation can wreak havoc with root health and cause the loss of a very notable measure of your plant's potential. Inexpensive watering meters don't even measure moisture levels, they measure electrical conductivity. Clean the tip and insert it into a cup of distilled water and witness the fact it reads 'DRY'. One of the most reliable methods of checking a planting's need for water is using a 'tell'. You can use a bamboo skewer in a pinch, but a wooden dowel rod of about 5/16” (75-85mm) would work better. They usually come 48” (120cm) long and can usually be cut in half and serve as a pair. Sharpen all 4 ends in a pencil sharpener and slightly blunt the tip so it's about the diameter of the head on a straight pin. Push the wooden tell deep into the soil. Don't worry, it won't harm the root system. If the plant is quite root-bound, you might need to try several places until you find one where you can push it all the way to the pot's bottom. Leave it a few seconds, then withdraw it and inspect the tip for moisture. For most plantings, withhold water until the tell comes out dry or nearly so. If you see signs of wilting, adjust the interval between waterings so drought stress isn't a recurring issue. Al

Hi Turk, Although there is always an acidic taste with lactic acid fermenting the original flavor of the vegetable always comes through. I've grown several paprika types from Spain and have started a very highly recommended hybrid (Paprika Supreme) this year, but have not fermented any yet. I chose nylon tule for my weight bags because I believe it to be stable and food safe. And that is also the reason I chose the glass beads. A much more convenient solution to weighting would be a plastic bag with water and some air in it. More and more I find myself not using any weight whatsoever because the starters I use are so active. If your liquid kefir drink hasn't been pasteurized or treated with preservatives it should make an excellent starter. I would put a few ounces into a jar, add some whole milk and wait 3 or 4 days and see how it ferments. You should get a nice sweet, acidic smelling result. The grains (curd) will be very small for some weeks, but will gradually grow in size. They do not need to be large for the mixture to work as a starter. Both the curds and the more liquid whey work well as starters. I always use a mixture of both. For my sourdough starters I use 2 parts pure water to 1 part flour. There are some excellent sourdough threads on this forum. If you do decide to try fermenting, please let us know your results. Regards, jt

I tried the chalk line a while back--the ants apparently hadn't been told it was a 'do not cross' sign. Alcohol is the best way I've found to clean windows. Putting sugar in corn while cooking will add a little sweetness, but it makes the corn tougher. I just buy supersweet corn at the farm stands--it doesn't need sugar. for cleaning vases with narrow necks, I break up a denture cleaning tablet or 2, drop in and add warm (not hot) water. Interestingly, when I took a pate de verre class (molding glass pieces from frit), the instructor--who was a nationally known glass artist also used the denture cleaner method for cleaning the plaster bits of the molds off the molded pieces. Elmer's glue also works for splinters. Spread it on over the area, let dry and peel off the glue--the spinter usually comes with it. Murphy's oil soap also works well on crayon marks if they're on something like wood. Baking soda is my #1 go-to cleaner in the house. It takes those brown specks off frying pans and ranges, removes KoolAid and Grape juice stains from formica, safely scours surfaces that can't tolerate real cleanser or steel wool pads, it disinfects, deoderizes, is cheap, readily available... I buy it in 5 pound bags, and keep a decorative jar of it on my kitchen sink, since I use it pretty much every day.

* Posted by mamalou (My Page) on Sun, Mar 22, 09 at 19:16 I made Ann T's Lemon Tart with Walnut Crust today and it was wonderful. My husband ate two pieces and he is not a sweet lover. Will be making this again and again!! Thanks for the recipe Ann, and thanks to sheshebop for posting it. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Mon, Mar 23, 09 at 20:48 I've been a little out of sorts as I just lost a friend, way too young, completely sudden and unexpected. Somewhere along the line I fell under the impression that I missed the lemon cookalong, which I've been really looking forward to. So today I made lemon stuff, only to find now that I'm actually five days early, not two days late. Oh well. Here's what I made: Fettucini with Lemon and Cream - Cook's Illustrated's variation on their Alfredo, basically just adding some lemon juice and zest to the mix. It was wonderful; it's been quite some time since I made homemade pasta and I forgot how easy and worth it it is. I also topped it with grilled chicken and shrimp for good measure. The lemon squares that Canarybird posted. As promised these were very sweet and heavy - and delicious. I did make what I think was a critical mistake though; my only 9x9 was a pyrex dish, so the crust never really cooked right and was soggy and dripping with butter even after 30 minutes in the oven. So once cooled, I cut the squares and let them soak into some paper towels, and those of course stuck. So overall a less than perfect presentation, but we enjoyed them no less. Thanks Sharon! Time permitting I'll gladly try a new menu on Saturday. Until then, I figure it'll be a few days before I dare to jump on the scale, or open up the "March Weight Loss Support" thread for that matter. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Tue, Mar 24, 09 at 7:55 Food I am so sorry for your loss and especially so in that it was so unexpected. It's never easy but the shock just adds to the grief. Your pasta sounds wonderful! I think I'm having the Gina's pasta Saturday, maybe I'll add some cream. Great idea. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Mar 24, 09 at 10:29 I made lemon bars for my group....tried one....really good....tried another....still good o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by teresa_nc7 (My Page) on Tue, Mar 24, 09 at 12:22 This weekend I made hummus with the juice of one whole big lemon! It is delicious! I have frozen two small containers to see how I like it after freezing. Lordy, I could eat the whole recipe! Teresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 9:36 Here's a Lemon Risotto recipe I've made before and really enjoyed. I'm thinking of making it for this cook-off, but so many of everyone else's recipes look so good, too. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop. Lemon Risotto 6 cups vegetable stock 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, minced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 teaspoon grated zest and 2 tablespoons juice from 1 large lemon 6 large fresh sage leaves, minced 2 tablespoons minced fresh parsley leaves 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table salt and freshly ground black pepper 2 tablespoons heavy cream (optional) 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and sauté over medium heat until translucent, about 5 minutes. Using a wooden spoon, stir in the rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes. 3. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring. After about 15 minutes, stir in the lemon zest and sage. 4. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 10 minutes more. (Add hot water if you run out of stock.) Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1 to 2 minutes more. 5. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/4 cup cheese. Add salt and pepper to taste. Stir in the heavy cream, if using. Divide the risotto among individual soup bowls. Serve immediately with more grated cheese passed separately at the table. I'm looking forward to this cook-off. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Mar 25, 09 at 12:18 foodonastump, I'm sorry to hear about your friend. As for lemon, I'm thinking lemonade and limoncello. Just for Sherry, of course. LOL Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 25, 09 at 19:55 Oh, Foodonastump, I was totally remiss in not acknowledging your loss. I'm so sorry that happened. It's so hard. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Thu, Mar 26, 09 at 8:43 Foodonastump, I'm sorry to hear of the loss of your friend. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Mar 26, 09 at 9:19 Foodonastump, it's so hard to lose a friend, my condolences. I'm pumped for this lemon thing! I had to go to Traverse City yesterday, so I hit the Meijer's store. Love that store (regional chain). I bought Meyer Lemons!!! Not sure what I'll make with them, any suggestions? This cookalong virtual dinner will be hard for me, I need to make something that I can freeze because Kim is out of town until Monday. Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Thu, Mar 26, 09 at 20:30 Foodonastump, I'm sorry about your loss. Here's a recipe I posted last spring. If you want a dead easy lemon recipe, this is it. Delicias de Limón La Venta -- Lemon Yogurt Pudding June 1987 Gourmet Whisk together a cup of yogurt, half a cup (I recommend using less, because I found it a bit too tart) of lemon juice, half a cup of sweetened condensed milk,and two teaspoons of grated lemon rind, and chill for four hours or overnight. Divide into six serving bowls, garnish with thin slices of lemon, sugar wafer cookies, and cinnamon. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Thu, Mar 26, 09 at 20:42 Thanks a lot for the thoughts, I really appreciate them. But really all I was trying to convey was my blunder with the dates. So, back to lemons! I'm trying to hold on tight to a free Saturday night, but it's getting tougher with each passing day. Something tells me I'll be "clipping" off this thread a bunch! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, Mar 27, 09 at 7:22 I think I'm going to make a very Canary Island dish although I understand it's also made in South America....called Leche Asada, or Roasted Milk, which is, in fact a milk and egg pudding with added sugar, grated lemon and cinnamon. And I'll probably be making it tomorrow (Saturday) or Sunday so I can come back here when I have more time and type out the translation to English. It's dead easy to make but I'd like to try it and see how it tastes. It's also served here with a swirl of the dark honey from the island of La Palma, which I'm going to buy today. (image from web) Till later, SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by magic_az (My Page) on Fri, Mar 27, 09 at 23:24 I am mostly just a lurker here but I have a great cocktail recipe if anyone is so inclined. Lemon Drop Cocktail 1 part Citrus Vodka 1 part sweet and sour 1 part fresh squeezed lemon juice sugar to taste Serve over ice with a lemon wheel. You can also rim the glass in lemon and sugar if you like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 0:05 Foodonastump, adding my condolences to you and yours. I've had a weather delay but will be cooking tomorrow...think I'll start with breakfast and take it from there. Oh man, those lemon drops are killer in more ways than one!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by malna (My Page) on Sun, Mar 29, 09 at 7:05 Here's what DH whipped up last night. Planked salmon with lemon-dill mayonnaise, steamed broccoli and spinach salad with lemon vinaigrette dressing. Dessert was mini-cheesecakes with raspberry-lemon topping (from a jar). And he even made the plank :-) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Mar 29, 09 at 13:32 I had company from out of town that requested teriyaki salmon so I made Lpinkmountain's lemon scented olive oil muffins for breakfast. Yum! Photobucket o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Sun, Mar 29, 09 at 13:54 I made the Algerian Chicken posted by Lars. I roasted it in the oven, though. Very good! I have been meaning to try that for a long time. Thanks to the Cookalong I finally did. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Mar 29, 09 at 14:21 Well my lemon dish wasn't all that I'd hope it would be. LECHE ASADA or Roasted Milk, a Canary Island recipe, tasted more like sweetened scrambled egg to me, although my DH thought it was quite alright. I would suggest it as an ideal dish for someone who has teeth or stomach problems and needs a bland, soft, custardy egg dish. It won't be making it to my try-again list! Here it is though: LECHE ASADA - Milk and egg pudding Ingredients 1/2 liter milk (1/2 quart approx) 4 eggs 3 TBS sugar salt 1/2 teasp lemon zest - grated rind of 1 medium lemon 1 teasp cinnamon 1. Preheat oven to 350F 2. Beat eggs, add milk, lemon rind, cinnamon, sugar and salt. 3. Pour mixture into buttered 9 inch square casserole dish and cook about 30 - 40 minutes or until centre is done when pierced with knife. 4. Let cool a little and cut into portions, topped with cream, honey or fruit slices. Translated from : Traditional Recipes of Gran Canaria SharonCb o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Mar 29, 09 at 16:06 I made Gina's Lemon Shrimp Scampi with fresh homemade ( by Clive!) pasta. It was wonderful. Made it along with a Caesar sald and Gilroy garlic bread...you would have thought it was the garlic virtual dinner ! LOL I'm at the coittage without the stuff I need to download pics but will do that Tuesday. Such a great dish , thanks again Gina! PS: I swear I have made this dish more than Gina has !!!! PPS: Leona you are getting on my nerves....... o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 29, 09 at 19:32 I started with a late breakfast With Sue's Lemon-Ricotta Hot Cakes. Added some bacon, cantalope, and a pot of coffee. YUM! Image Hosting by I planned on making Gina's shrimp recipe thinking I had shrimp in the freezer...nope...no shrimp to be found darn it. I do have Oly's lemon pound cake in the over now and it smells wonderful. I'll share a pic later tonight or tomorrow. Good looking and sounding food so far. Congrats to himself for making the pasta Sharon. Nancy, sorry you were home alone this weekend. Looking forward the next cookalong!! David o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Sun, Mar 29, 09 at 20:02 Ooh, the Chicago contingent had a wonderful Lemon Challenge. Since my bettery was dead on my camera, I did not take any pix, so I will let someone else post about it. Sherry o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Mar 29, 09 at 22:53 We made the Lemon Picatta recipe from Sherry and the Lemon Risotto from Sally, both were very good, first time cooking Risotto. Couldn't find Chicken Cutlets at the store we shopped today so simply used chicken breasts and cooked longer. Enjoyed the strong lemon/garlic/caper flavors on the chicken...DH said its a keeper! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Mar 29, 09 at 22:58 Oh yeah, I got that covered! Peppi made some really good chicken with lemon, I think she said it was greek.... Photobucket Sherry made a wonderful cake. The cake was from Joy of Cooking, the filling was a combination of two lemon curd recipes, a raspberry filling from another recipe and a frosting with lemon and mascarpone cheese. Oh my, it was good. So good we had some for breakfast on Sunday, after having it for dinner the night before! Photobucket Photobucket Photobucket What? Me? I participated. I brought the Limoncello, LOL. Hey, it was important! Photobucket Annie o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Mar 29, 09 at 23:51 I was thrilled tonight that my son and his girlfriend joined us for dinner, especially since my daughter is here for the week visiting us from Portland. I made the Lemon Risotto, plus I picked some beets and the greens from my garden and made a roasted beet and carrot salad to top the cooked greens. I was planning on making a beet salad and the beet greens, but there weren't enough beets for 5 people, so I added the carrots and just topped the greens with the salad. I also broiled some tofu I marinated in some lemon zest, lemon juice, olive oil, soy sauce and some herbs. My daughter and I made a couple of loaves of ciabatta to go with the meal, plus we made some World Peace Cookies for desert. We all had a great time. Early on, I took some pictures of my freshly gathered beets, but my battery went dead. So, I put it in the charger, planning on having the camera ready for supper when the Risotto and everything was ready and dinner was served and I could take some pictures. Well, the best laid plans....... we were half way through dinner when I remembered about taking pictures. Sorry guys, I'm just not good at the picture thing. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 8:49 Seems my post from yesterday was deleted. Anyway, I just didn't get motivated to cook this weekend. I certainly intended to but I was home alone and got into another project. I'll be back to share what I do with my Meyer lemons....that are sitting on the counter. Great theme, David. It was nice to have something that inspired both cooking and baking. I just drew the name for the next Cookalong. Ruthanna...are you up to the challenge? :) I'll check back here to see what Ruthanna picks (will keep an eye on my email too). Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 9:36 Wiz why don't you make some of that myer lemon vanilla bean marmelade. I made it two years ago--very yum. In fact I didn't make any marmelade this year because I still have so much left over from last year to use up. I don't have my recipe handy but you could probably find it by doing a search of the Harvest Forum. I am soooooooo slow in the kitchen. I am one cookalong behind. This weekend I made carrot and red lentil soup from the last ingredient! It was good. I've also been using Thai Curry paste made from cilantro and lemon juice and other stuff in my stir frys this week. The recipe comes from Moosewood Restaurant Lowfat Favorites. Very yummy if you like cilantro. Sherry that cake is the bomb!! Wow. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Mar 30, 09 at 10:40 I didn't really cook either. My lemon use was on Weds night when I whipped up a quick chicken piccata after work that I served with a salad, roasted zucchini and brussels sprouts. Friday night I sauteed some mushroom(?) asagio sausage with some white wine and lemon juice. Enuf said. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 12:35 Hope Ruthanna sees this! Ruthanna....next Cookalong ingredient is your pick! Nancy o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 12:39 theresafic, a chicken cutlet is just a chicken breast that you have pounded until it is quite thin. But yours looks wonderful anyway. Great picture. Did you like the lemon risotto? I have never made it before but it sounds like something I would like. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Mon, Mar 30, 09 at 13:48 Sherry, I know, but my husband who is doing the cookalong with me, didn't want to pound it out. He felt you needed a special tool and he thought the recipes were too complicated already.... I am bringing him along slowly.. At least he is participating and he is the one who takes the pictures. The lemon risotto was really good, not that hard to make and it was really lemony. I liked the fact it was not too fattening. I didn't use any butter, just oil, and just the amount of cheese specified without extra for the table. I will make it again. Theresa o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, Mar 30, 09 at 15:20 Oooo, I feel like the Iron Chef whipping the cover off the challenges's secret ingredient. The ingredient I've selected another one that can be used in either sweet or savory dishes - Dried Fruits. That includes dried apricots, raisins, dried cranberries and cherries, dried plums (formerly known as prunes), dried apples or figs and any other varieties of dried fruit. o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Mon, Mar 30, 09 at 16:56 I LOVE that idea ruthanna. I always have dried fruits and would love to get some more recipes besides the prune and apricot stuffed pork roast that I frequently do. Yummy! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 30, 09 at 17:15 Too bad the Chicago trip crew didn't bring back some of those dried persimmons! :) o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 19:59 Continue to post anything else here that applies to the Lemon Cookalong. I just want to thank everyone for another great Coolalong! Nancy Here is a link that might be useful: Cookalong #6 --DRIED FRUITS o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by claire_de_luna (My Page) on Tue, Mar 31, 09 at 13:19 I'm too late for the cookalong, but I recently made these to take with us on a road trip and wanted to post my favorite Lemon cookie recipe with the rest of yours. Lemon Lover's Cookie is made entirely in the food processor, so it's super easy. I first made these in August 2004, to try out my new convection oven, and they were an instant hit, light and delicate. Keeping an extra cookie roll in the fridge or freezer is nice to have on hand. I recently visited some friends in New Mexico and took them a bag, along with a few for ourselves. They cookies keep beautifully, and still tasted fresh after 10 days on the road. I like a lot of lemon flavor, so I punch it up by adding the zest of two lemons, which I didn't include in the recipe. Lemon Lovers Cookies A delicate cookie, from The Lemon Lovers Cookbook. Plan ahead, as you have to leave the dough in the refrigerator for several hours before baking. 1 large lemon, zest of 1 cup granulated sugar 1 cup butter, chilled and cut into pieces (2 sticks) 2 1/3 cups cake flour, sifted 1/2 teaspoon baking soda 1/4 teaspoon salt Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar. Add the butter. Process until fluffy. Scrape down the bowl. Add the flour, baking soda and salt. Process briefly until mixed. Form dough into two 1-1/2-inch-round logs and wrap each in wax paper. Refrigerate until firm. Preheat the oven to 350 degrees. Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges. Do not overbake! o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Mar 31, 09 at 19:32 I love lemon cookies. I'll have to add those to my list to try. Just a little addendum on the lemon risotto - the recipe I use calls for butter, and optional cream, although I don't use the cream. It also allows for additional parm at the table if you choose to. The way Theresa made it sounds intriguing, since she cut out the butter. I like the idea of making it a little bit healthier and it still tasting good. Sally o RE: Cookalong #5 --LEMON-- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:49 I don't see 1, 2 or 4?????