Comments on: Kabocha Beef Tagine with Chickpeas and Preserved Lemon Wed, 12 Mar 2014 12:49:29 +0000 hourly 1 By: Lourdes Thivener Sat, 11 Sep 2010 10:24:43 +0000 Hey extremely great blog!!

By: Habeas Brulee » Blog Archive » Fava Bean and Cherry Salad Mon, 28 May 2007 11:10:37 +0000 [...] and creamy, stir in some sweet cherries, which you have previously halved and pitted. Mince some preserved lemon peel and stir that in, [...]

By: Habeas Brulee » Blog Archive » Recipe Index Tue, 20 Feb 2007 14:54:57 +0000 [...] [...]

By: Danielle Sun, 03 Dec 2006 19:11:45 +0000 Yvo – Thank you so much.

Preserved lemons really are very easy to make – I actually plan to put up another batch today, now that Meyer lemons have reappeared at the co-op.

Learning our limits is the hardest part, I think, at least for me.

Julie – Thank you. Let me know how it goes when you try it. (Incidentally, have you been to la Maison du Couscous? Fabulous Moroccan restaurant down in Bay Ridge.)

By: Julie Sun, 03 Dec 2006 13:46:18 +0000 That’s gorgeous, Danielle. Everything you said in this post resonated strongly for me. I’m going to try this one soon — tonight it’s going to be a lamb and vegetable tagine for us, however.

By: Yvo Wed, 29 Nov 2006 20:44:12 +0000 What a great post. I have to say, I came to your page as usual and the picture up top stopped me. You’ve outdone yourself (or of the pictures I’ve seen) because I literally had to close my favorites box on the left hoping to get a clearer view and just stared. So many textures, colors- I love it.

Preserved lemons… I’d read somewhere they were fantastically easy and wonderful to use/eat/cook with. I’ll need to hunt out some glass jars… and then figure out how to fit them in my tiny fridge. Lovely dish, though.

As for finding time… I don’t know, honestly. Sleep less? I took on a project this month that required me sleeping far, far less than I was used to, and though I neared the breaking point a few days ago, I finished the project last night and the sense of accomplishment… overwhelmed. In the end, it’s all about priorities and learning our limits, I suppose. Cooking, however, is something I feel is my time alone (since bf doesn’t cook and many times isn’t home when I begin cooking, or stays in the living room while I do)… it relaxes me and is almost meditative for me.

By: Danielle Wed, 29 Nov 2006 19:23:54 +0000 Tanna – You’re right, of course, but it was years before I could really believe how important my time is.

Debi – Ack, I forgot to add the step about pre-cooking the chickpeas if you are using dried ones! Edited the post to add that in. My apologies. I don’t think you can peel uncooked chickpeas.

I look forward to seeing what you do with the preserved lemons; I’m sure you’ll come up with some new and interesting use for them!

I believe that we are always pretty much doing what we want to be doing, rather than what we say we would like to be doing.

I’ve made that argument before, but I’m no longer entirely convinced by it. Desire to do X is only one factor in our decisions – there is also desire not to do Y, or fear of Z, or feeling trapped, or whatnot.

By: Debi Wed, 29 Nov 2006 18:52:19 +0000 What a lovely post–both the food and the content. I’m going to go start preserving some lemons as soon as I can.

I didn’t know you could peel the chickpeas before you cooked them. That’s really good to know.

I believe that we are always pretty much doing what we want to be doing, rather than what we say we would like to be doing. That doesn’t mean we’re necessarily happy about it–it just reflects the choices we’ve made. That you and Dave have chosen to make time together a priority shows how important it is to you both, and it is reflected in pretty much every post you write.

By: Tanna Wed, 29 Nov 2006 16:29:36 +0000 Wow! The only way to make it work is just what you’re doing. Time is really the most valuable thing in our lives and it behoves us to spend it wisely.
As always this is beautiful food. I do have a wonderful jar of preserved lemons in my fridge made before we went to Paris (now months ago)! When I get back from Philly next week, they must start making it onto my table.