Moroccan Preserved Lemons

It's been pretty nice outside for the last couple of days- pleasant, warm weather. Can't complain.
I'm sitting on my bed and my window is open. The birds are chirping noisily.
There's also another sound: there's a woman across the street and she's playing with her dog. She's being really loud. Ok...now she is sprawled out on top of her car, smoking a cigarette. I've never seen her before. The guy the owns the house seems to have a lot of love interests.
There's always trouble brewing over there.
We live in a small town, in a nice neighborhood, but lately there have been cops visiting that house. There hasn't been this much excitement in the 'hood since a woman was injured by a truck that ran over her.
I don't know what's going on. The other day, the guy was digging a big hole. Really deep. Shall we say 6 feet? I've watched enough Soprano's episodes to have an idea what he was doing.
Just kidding. He was probably just planting some flowers.



I miss the days of neighborhood picnics, parades and gatherings. I don't know any of these people anymore.


I bought more meyer lemons a few weeks ago. I felt the need to buy them, even though I had no idea what I'd use them for. I've always wanted to make Moroccan preserved lemons, so that's what I settled on.
I found 101 cookbooks to have a helpful guide, as well as David Lebovitz's blog. Just today, I spotted an article in Cooking Light on how to make preserved lemons.
This is my first time in making preserved lemons, so I'm not an expert on the subject, but I can tell you what I did-

Preserved Lemons (Recipe by Me)

*Start out with quite a few lemons. Let's say 8. First, wash your lemons well. Cut the bumpy tips off.
*Then cut a few slits into each lemon, lengthwise, but don't cut all the way through. Stuff a bunch of kosher or sea salt into each slit. Don't use table salt.
Don't be afraid of the salt. Layer the lemons in a jar with a lid, sprinkling salt over each layer.
*This is optional, but you can add different spices and flavors to your lemons. I added a cinnamon stick, a few sprigs of dried rosemary, peppercorns, and 2 dried chilies.
*Press the lemons down, using some sort of tool, so that they release a lot of juice. Add more lemon juice so the lemons will be completely submerged. Then you just let them sit for 3 weeks, giving them a few gentle shakes every couple of days. You can store them in the refrigerator, or at room temperature. When they're ready (they'll be soft), rinse the lemons well, scrape out the pulp, and then cut the peel into strips or pieces. Keep the leftovers in the refrigerator.

I think I'm going to roast a chicken. Doesn't Moroccan roasted chicken sound good? According to some people, Moroccan is the new black.
Mine have been preservin' away for 2 weeks now. One more week to go! I'll let you know how they turn out.