« Wildlife Preserves: Spiced Pear with Balsamic and Pepper | Main | Penultimate Farmbox 2005: Fall Supper Salad »

November 12, 2005



This sounds good and something we could make quite easily here Lindy ( all ingredients available).Thanks for the recipe. By the way my own oven is an old one, of indeterminate temperature, and I go by guessmatic most of the time.Makes for a few surprises.


Thanks again for the tip about this article--I'm trying the lemoncello soon, as I have even MORE lemons from my sister's tree. Your tart looks like a good idea, too, and I certainly have plenty to cook with. My preserved ones are almost ready, too!


You're both very welcome. I think I am going to make the lemoncello, too.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)

My Photo
Blog powered by Typepad

January 2011

Sun Mon Tue Wed Thu Fri Sat
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31          


contact me at: lindystoast at gmail dot com

Check it Out Here