Every Kitchen Needs Lemons!

Meyer & Eureka Lemons 

A random thought today: I think very kitchen should always stock a couple of lemons!

Did you know, that after salt and pepper, lemon is probably the most used flavoring, in most fine restaurants.  It is the secret weapon of the culinary arts to add unparalleled freshness to many dishes.

• Use fresh squeezed lemon juice in marinades, as it dissolves connective tissues in meat.  (Don't over do it, the citric acid can make meat tough).
• Squeeze a lemon wedge over fish, as it gives it a fresh "zing." 
• A squeeze juice over greens, with a bit of olive oil, making a light and flavorful salad dressing.  
• Lemon in water freshens the flavor, and is a great additive to water, in general....especially in areas with poor tasting tap water.