It’s a bit of a sad day today for me. My close friend is leaving the country and this is likely the last time I will see him for quite a while. For going on almost two years, we have talked nearly every day. I wonder what will happen to our friendship when he is half a world away. It can be difficult to preserve a friendship through the ravages of time and circumstance. Honestly, I don’t know how we will do.
Change, chemical or otherwise, is a part of life. We have a romance with all fresh young relationships, but if we thought of them more like food, we might put more value on those we already have. Some of the best eats in life are aged – wine, cheese, salami, just to name a few. Sometime as things become more worn, more acidic, more moldy or more fermented, they also become richer, tastier and more complex. Think of the first time you had a real, aged cheese. Not grocery store stuff, but something made by hand, with effort and affection.
Although it takes work, there are times where we need to preserve the good things in us and between us and accept the things that seem bad. They may add just the right flavor to our world.
Preserved Lemons – from NPR
4 tablespoons sea salt
Juice of 4 additional lemons, or more to taste
Wash and scrub the lemons. The classic Moroccan way is to cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end, and to stuff each with a tablespoon of salt and squeeze it closed. Put them in a sterilized preserving jar, pressing them down so that they are squashed together, and close the jar.
Leave for 3 to 4 days, by which time the lemons will have disgorged some of their juices and the skins will have softened a little. Open the jar and press the lemons down as much as you can, then add fresh lemon juice to cover them entirely.
Close the jar and leave in a cool place for at least a month. The longer they are left, the better the flavor. (If a piece of lemon is not covered, it develops a white mold that is harmless and just needs to be washed off.)
Before using, scoop out and discard the pulp, and rinse the lemon peel under the tap to get rid of the salt.