Monday, March 28, 2016
After taking the Moroccan Cooking class at the Baltimore Chef Shop, Aaron and I decided to make our own preserved lemons, which were a key ingredient in some of the dishes we made. The Chef Shop has a great step by step guide here, but here are a few a few pics we took while making our own. We used Meyer Lemons, which are said to be sweeter, I’ll report back in 6 weeks as to the success of this endeavor.
