Thin slice the lemons, put in small cooking pot with some thin sliced chilis (as hot as you like 'em), chopped half-onion and a large piece of ginger. Cook for awhile (brown a few pieces), then reduce heat and add a few tablespoons of vinegar, some raisins, a teaspoon of salt, a teaspoon of mustard seeds and half a cup of brown sugar. Cook until everything is megasoft, adding tiny amounts of water to keep the mixture bubbly.
Put in a jar and use on chicken wings, pork ribs, london broil, whatever.
Lemons are also good for cleaning–add the juice to water to clean your windows (cheaper than Windex) or rub them on the inside of your white sink to remove stains.
This fantastic lentil-lemon soup calls for one lemon. You need the juice and also the zest, so you use almost the whole lemon. Just like the Native Americans did.
Try this fantastic Braised Chicken With Lemon and Honey recipe. The lemon cooks up so tender and sweet that you can eat the lemon chunks, peel and all! (Just make sure you cut them bite sized.)
Juice of one lemon
1/4 to 1/3 cup of sugar
3/4 cup of ice water, more if you like
Stir it all up until the sugar is dissolved, fill a tall glass with ice cubes, and pour the lemonade over it. Try not to drink it all in one huge gulp. (I have this problem, I’m a total lemonade-aholic.)
Wow, that’s some strong lemonade! I always felt a little decadent usind a whole lemon in a quart of lemonade; most people I know like it more diluted. But a lemon per glass! Man, do you have any teeth left at all?
