If you read OP's question, it is about "co-relation" between diameter and weight, MAYBE JUST FOR APPROXIMATION !. What I did was just that, an approximation. FIRST we assumed a spherical tomato. In real world there are FEW tomatoes that are near perfect sphere. Just our mother planet Earth is not a pure sphere. Most tomatoes are more like ellipsoid. The SECOND assumption we made was to take the specific gravity of tomato equal to 1. But as I researched, most red ripe tomatoes IN AVEREAGE have a specific gravity of 0.95. In my prior approximation: we had : weigh in oz = 0.29 (d)(d)(d) OR w(oz) = 0.29 *(d)^3 Taking into account the ellipsoidality and the specific gravity, we can revise that estimate closer as: weigh in oz = 0.20 (d)(d)(d) OR w(oz) = 0.29 *(d)^3 That is about 30% reduction. This is the biggest diameter. Keep in mind that those who post tomato size (in diameter, circumference, weight) they give you just some rough numbers. eg, "has round red fruits 2 to 3" in diameter". But if you are dead curious you can do this at home. You need a graduated container and a scale.First measure the volume by immersing it in water. Then weigh it. And also measure the diameter with a caliper or by any other way. .

LOL, AM, awesome hotness! Diana, what about roast chicken, the Lemon "up the butt" chicken is nice. or the Rao's Lemon Chicken, great with a side or roasted potatoes (or rice). Sol's Garlic Chicken is great, too! I'd just go with what you normally eat these days and add a couple sides they might like, that you won't get tempted with! Hope your mom feels better! Lemon Chicken (Raos Famous Lemon Chicken - Pollo al Limone) 2 3-pound broiling chickens, halved (I use chicken parts - legs and thighs, but you can also use a chicken cut in eighths, I take the skin off) 1/4 cup chopped Italian Parsley Lemon Sauce: 2 cups fresh lemon juice 1 cup olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons minced garlic 1/2 teaspoon dried oregano salt and pepper to taste To attain maximum heat, preheat broiler for at least 15 minutes before using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion each chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce. Directions for Lemon Sauce Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using. Notes : You'll need at least 10 lemons to get two cups of fresh juice. Bottled juice will NOT give good results. Keeping the chicken at least 4 inches from the broiler's heat source will cut down on the smoking. MY NOTES I add some chopped shallots to the sauce. Mix it all up in a container. I take the skin off the chicken, then put the chicken pieces in a broiler pan and broil one side, then I drain the pan, turn the pieces over and broil the other side until they're really crispy about thirty minutes or so when its browned and the juices run clear. Then when the chicken is fully cooked, take the top part of the broiler pan off and drain the fat. Put the chicken in the bottom pan and pour the lemon sauce over the chicken pieces and broil it for a few more minutes. Then I pour the whole thing in a big bowl and serve the chicken and the sauce with roasted potatoes, and steamed broccoli. and you are doing so great, girl, here's a brisket that's really easy to make and if you hate pot roast it's perfect, you won't be tempted, but they might like it. It has beer in it but I bet you can sub ginger ale, she can't have wheat. BRISKET 1 4-pound beef brisket Kosher salt Pepper 2 onions, thinly sliced into half moons (I use 3 large onions) 1/2 cup ketchup 1/2 cup prepared chile sauce (Heinz Chile Sauce - I use the whole bottle) 3 tablespoons brown sugar (I use a bit more) 6 cloves garlic, minced 1 12-ounce bottle beer Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for 4 hours or more until tender. Puree half the gravy to thicken it up (Optional) and slice the meat against the grain! Tastes even better the next day. Freezes well! and the leftovers are good!

LuAnn and Lexi, you don't have to be an inexperienced college student to rack up huge debt with easily-gotten credit cards! I know people who are otherwise seemingly successful people who are paralyzed with credit card debt that they acquired while employed. I agree that they should teach consumerism in all high schools. DGS has a "Family Living" class that he has taken for the last three years. They learn to cook, sew, balance a check book, make out a budget -- that sort of thing. At home, we ridicule the commercials (it gives us something to do till our program comes back on) and we talk about how other people manage their money and some of the dumb things they do. I do think there should be more education given about how to resist sales pitches and understanding how credit works. You both have a point in the college thing. I have worked places where they would not even read the resume of someone who was not college educated. I have been on the other side of the coin where non-degreed people were welcomed because they would never expect to be paid very highly. Some of this depends on where you live and what kind of degree you have earned. And yes you do need to have a plan and know what you want to "be", but most kids fresh out of high school have no idea unless their parents pick a career for them and we all know that usually doesn't work out in the end. If you live in an area where there are lots of office buildings then you'd be safe to get a degree in Business Admin or Accounting. If you're in oil country, a degree in Geology might work. If you're near the coast, Marine Biology. If near pharmaceutical laboratories, Chemistry. And so on. It would be so much better if a kid straight out of high school could work for a couple of years and then go to college. But by that time, most of them are married and have brought children into this world. Having a family and the responsibilities that come with it makes it really hard to go to school. Not saying it can't be done, just that it's real hard on everybody. It is up to the individual whether they seek a job that takes advantage of their degree. Anyone can go to work at a fast-food place whether they have a degree or not. And there are times when you need to take whatever job you can get to put food on the table regardless of your experience and education. But a 22-year-old has forty years in which to earn income. That's a long time and surely somewhere along the road, an opportunity is going to come along that will require a degree. As for debt collectors, yes, they're a rude and hateful bunch. But there is no difference in the debt collector trying to collect on a college loan and one trying to collect on a car you couldn't afford on a non-college educated income, or a few loans you took out when you couldn't make ends meet. As for myself, one of my biggest regrets is that I didn't get a degree. For me, it would've made all the difference in the world.

* 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?????