Preserved lemons

I’ve just made a batch of my preserved lemons, so I thought I’d show you how I do it.

I’m a bit obsessed with the flavor. I love to use them in salad dressings, in a cucumber yogurt sauce, with pork or chicken.

My method is simple - cut off the ends and quarter the lemons, and layer them in a jar with kosher salt. I use about a tablespoon of salt per lemon.

Squish the lemons down to get the juices going, put on a tight lid, and then agitate or rotate the jar regularly for several days until the salt is all dissolved.

My kids call it my snow globe.

If your lemons aren’t super juicy then you might need to juice a few extra to add more juice to the jar, you want to end up with liquid pretty much covering all the lemons.

Sometimes I open it up after a day or two and squish the lemons down once they’ve gotten a bit soft, and add more lemons if there is room. Sometimes people add a bit of boiling water to top it off to make sure all the lemons are submerged.

And then that’s it.

Leave them alone for a few weeks, roll the jar around once a week or so.

And then dice them up in any dish that needs a savory kick. They keep for a long time and just get better.

Some recipes tell you to remove and discard the pulp and just use the skin, but I actually love the flavor of the pulp too so I usually add that in as well.

Enjoy!

~ Lisa

Scrambled Egg Hack

One of my favorite quick and easy hacks for making amazing scrambled eggs every time: mayonnaise.

I said what I said. Add mayo. You know what mayo is made of right? It’s eggs and oil, with some seasoning, mixed into a creamy emulsion. So adding that to eggs makes them extra creamy and adds seasoning and flavor.

I usually do at least 6 - 12 eggs at a time because I’m always cooking for a crowd so I add a couple tablespoons of mayo. Experiment for yourself and decided how much you like.

Meal Planning in a Bullet Journal

I’m all about full month meal planning, I think it helps save a lot of money and avoid getting in a rut. Sometimes my meal planning is fancy, and sometimes it’s quick and dirty, like this. In my bullet journal I have just pasted a blank month calendar template. I’ve written before about how I try to meal plan with a general “theme” for each day of the week. It helps me focus and figure out ideas. So as you can see in the picture, I write the theme above the day column for the month.

I typically only plan out the main dish for the meal. The sides tend to sort themselves out. I always try to make sure we have a vegetable, so if there isn’t a vegetable component of the main dish then I will usually either just add a salad or some roasted veggies.