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A couple of good lemon recipes and lemons.Zucchini Cake with Crunchy Lemon Glaze
With eggs, almonds, cream and lemons, this frittata-cum-tart is a knee-weakening swirl of flavors.Cake, Tart, Frittata: Call It the New Baking
I haven’t tried to make preserved lemons yet, but I’m dying to. This recipe is part of my plans for spring break.Capturing Morocco in Its Sunny Pickle
And, remember, we must not live on sweet things alone.Lemon Risotto from Epicurious.com
About Danielle Venton
Aside from being useless behind a microscope, I'm in science writing for the variety. Like many a writer before me, I love language, learning, and talking about science. I love new experiences that deepen my understanding of the world and its people. Science writing gives both author and reader access to every field touched upon by research—which is to say, every field there is.
I've worked in science communication from many places: the redwoods of Northern California, the ponds of Cape Cod's National Seashore, and the caverns of the Large Hadron Collider, the largest particle accelerator, at CERN in Geneva. Every new place, every new project, teaches me something and broadens my perspective. The world will always have something new to teach us, and science writing allows me to remain its student.
This just in! Lemons taste like protons:
http://io9.com/#!5753217/what-does-a-proton-taste-like
Lovely post! I can’t wait to try the lemon-zucchini bread recipe… protons are delicious!
I want to know what you think of this! :-)
I made the lemon risotto this weekend – thanks for the recipe! We have very productive lemon trees so I’m always looking for good ways to use them.
Hi Erika,
I’m so happy to hear it! Now if only I had a pudding tree in my front yard . . .
-D
It’s impraietve that more people make this exact point.