Good things come to those who wait. Patiently. How was your weekend my foodie friends? Mine consisted of just enough Venti soy extra hot chai lattes, maple-almond buttered bagels, red papaya bowls, cranberry sauce making and fuyu persimmon buying. I made a huge shopping trip to Trader Joe's to buy just enough fuyu persimmons to make the cashier look at me funny. I bought twelve. They were only $2.99 for 4. That's quite the deal in my neck of the woods. I know I will eat every last one of them too. I also experimented with something I've been meaning to try for a while now. Lemon Confit. Though I will have to wait two weeks to taste my experiment. I'm excited because it was easy and somewhat relaxing to make. Check out my lemon confit story and recipe...
What is Lemon Confit? From Epicurious.com: "Confit is the French word confire meaning to preserve, and from the Latin word conficere meaning “to do” or to “prepare”. It is known to be one of the oldest ways to preserve food. There are two known confits; one is of meat the other is of fruit."
First Taste: Lemon Confit. The first time....
- Source : http://kblog.lunchboxbunch.com
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