pickles and poems

There are at least three recipes for salt-preserved lemons in my house. A week or so ago, I finally got around to two of them. One was a spicy Israeli riff that won't be ready until June; the other a simple Greek version with a fridge life of two months.

I fished two pieces of lemon out of the Greek jar yesterday. Mmmm.

Last summer, I went to a dinner where the appetizers included pickles from Pickle Me This, a new Nashville business. That business is moving to Brooklyn in May. Brooklyn is in for a treat.

Yesterday, Alimentum published a set of poems about great restaurants. The set includes my pieces about Sweet 16th (the icon on the DW version of this post is of their crackacino cupcake) and Novecento. Bon appetit!

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