Hi Carol,

Looks good except for the lemon zest. There was a time where every recipe tried to use it. I burned out on it. I have 1 small jar with lemon pepper salt. Haven't used it since Japan,,,,

I have some (commercial) lemon pepper, no salt in my spice cabinet.
About the only thing it gets used for is egg salad. (G) That might be
once a month or so. I've also got (in the freezer) some orange peel that
I grated. It's usually part of my home made Mexican seasoning, a throw together of several herbs and spices, never twice the same.

I became quite the spice hound but not much of any type of lemon in
the lot and no orange or lime either. More middle eastern and Asian things. A blend from Singapore with 13 spices, few of them common to USA/European seasonings.

I've got quite the international collection of spices, mostly American
bought but used in international cooking. Off the top of my head, I can
think that I've got Germany, Italy, Mexico and China represented, plus
probably a few more countries. And yes, I do cook internationally; altho
most everything I picked up in the USA, it reflects various parts of the
world. Far cry from when I grew up when my mom's main seasonings were
salt and pepper. (G)

Don's had to reduce hot spices. It's just a normal aging thing but

he CS> still likes lots of flavor so we go savory.

Understandable; I've dropped my appreciation of heat/spicy several
notches since we left the southwest. Probably was a medium plus on the
heat scale then, now probably a medium minus. I still like some heat but
more and more I want the flavors to stand out in something, not the
heat.

BTW, our fig tree is about done putting out for the year. There are a
few left, just enough to pick and enjoy a fresh fig every few days.
We've enough put up that we'll be enjoying them thru out the winter.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)