Originally Posted by gsteinb

Thanks. Anyway you could pass on a notarized approval in case the cooking police show up?

Originally Posted by gsteinb

bump




For a while now I've been adding fresh lemon juice, or sometimes zest. I like to serve it with chorizo and pasta, but I also used it as an accompaniment for some kangaroo loin I grilled last weekend. It doesn't take me quite 45 minutes to make. More like 5. Unless, of course, I'm mowing down the whole garden. I typically do at the end of the growing season, and then I freeze about 30 containers worth. I am pretty cutting edge <pun> though and recently (1999) bought this thing called a food processor (available at Caldors).