Hi Carol,

 >  CS> Looks good except for the lemon zest.  There was a time where every
 >  CS> recipe tried to use it.  I burned out on it.  I have 1 small jar with
 >  CS> lemon pepper salt.  Haven't used it since Japan,,,,

 > I have some (commercial) lemon pepper, no salt in my spice cabinet.
 > About the only thing it gets used for is egg salad. (G) That might be
 > once a month or so. I've also got (in the freezer) some orange peel that
 > I grated. It's usually part of my home made Mexican seasoning, a throw
 > together of several herbs and spices, never twice the same.

 CS> I became quite the spice hound but not much of any type of lemon in
 CS> the lot and no orange or lime either.  More middle eastern and Asian
 CS> things.  A blend from Singapore with 13 spices, few of them common to
 CS> USA/European seasonings.

I've got quite the international collection of spices, mostly American
bought but used in international cooking. Off the top of my head, I can
think that I've got Germany, Italy, Mexico and China represented, plus
probably a few more countries. And yes, I do cook internationally; altho
most everything I picked up in the USA, it reflects various parts of the
world. Far cry from when I grew up when my mom's main seasonings were
salt and pepper. (G)

 CS> Don's had to reduce hot spices.  It's just a normal aging thing but
 he CS> still likes lots of flavor so we go savory.

Understandable; I've dropped my appreciation of heat/spicy several
notches since we left the southwest. Probably was a medium plus on the
heat scale then, now probably a medium minus. I still like some heat but
more and more I want the flavors to stand out in something, not the
heat.

BTW, our fig tree is about done putting out for the year. There are a
few left, just enough to pick and enjoy a fresh fig every few days.
We've enough put up that we'll be enjoying them thru out the winter.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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