As a result of making the limoncello, I had a hell of a lot of leftover peeled lemons, even after using a good chunk to make myself some lemon curd. I’ve done enough Middle Eastern cooking that I’d seen preserved lemons pop up as an ingredient in dishes, but either didn’t have any on me, or the cheapest I would’ve been able to find them would’ve been close to $10 on the internet. As it turns out, making your own is ridiculously easy, so I decided to use my leftover meyer lemons accordingly.  As far as I can tell, the lack of peels shouldn’t cause any issues, and in fact may have assisted in being able to fit more lemons in my jar. 

The recipe comes from the Ottolenghi and Tamini cookbook Jerusalem, a cookbook I don’t use nearly often enough. As the lemons sit for the first phase of this, they will naturally settle, and can be pushed down a bit to allow you to fit in more lemons (see the difference between pics 2 and 3). I started out with about seven lemons, and ended up with ten in there, plus an extra half lemon.  This is gonna sit in my cupboard for a while to settle now, but when the time comes to use these in a recipe, it’s gonna be glorious.

Preserved Lemons
Makes however many lemons you can fit in whatever sized jar you have


  • Meyer lemons (mine were peeled as a result of making the limoncello, with or without peel shouldn’t make a difference)
  • 1 T sea salt per lemon
  • 2 sprigs fresh rosemary
  • red pepper flakes to taste
  • olive oil

Take your lemons, and cut a cross in them, leaving about ¾ths of an inch from the base. Fill the cross with 1 T sea salt, so that the lemon looks like the first picture above. Put into your jar, and repeat with however many lemons you choose to preserve. Seal your jar, and place in a cool dark place for a week. Check on it occasionally, and as the lemons settle, add more lemons if you feel like it. 

After a week, open your jar, and press down on your lemons to release whatever juices haven’t already been released. If necessary, top off with additional fresh squeezed lemon juice to cover the lemons. (This was not necessary for me.)  Put in two sprigs of fresh rosemary, and however much red pepper flakes you feel comfortable with, and top with a thin layer of olive oil. Then, reseal, flip the jar upside down and right side up a bit to help the flakes settle throughout the jar, and put back into your cool dark place for another three to four weeks. The longer you let the jar sit, the more the flavors will infuse.

And then, use the hell out of them in your cooking!


I am making this for a gathering tonight, so I thought I’d take photos and share the recipe here.  This is straight out of my own spellbook.

Wings N’ Things’ Rosemary Peace Chips

These are flaky, unleavened, vegan chips infused with intent and made from a few simple ingredients almost everyone has at home.  They take about 30 minutes to make, bake, and flake.

Good for:

Stress Relief
Peace/ peaceful interactions
Gentle cleansing of tension/negative energies in yourself or others


  • 1 + ¾ cups all-purpose flour
  • 1 tbsp rosemary
  • ¾ tsp fine salt
  • ½ cup water
  • 1/3 cup olive oil, + more for anointing
  • (Optional) Flaky Sea Salt
  • Parchment paper or aluminum foil


You will infuse this recipe with your intent at each step, while you are grinding the rosemary, stirring, kneading, and rolling out the dough, while anointing the bread, and while scattering herbs/salt.

Say, think, or chant the following to the rosemary, the oil, and the dough as you work:

Rosemary: “Banish our stress, replace it with peace.”

If you decide to use sea salt in your recipe, while you sprinkle it over the bread, say/think:

Sea Salt: “Expel our negative energy, replace it with positive energy.”


  1. Preheat your oven to 450° F, and place a heavy baking sheet inside to warm up with the oven.
  2. (Optional) Grind your rosemary into fine pieces with a mortar and pestle (I do this to add an extra layer of focused intent, and because my household doesn’t like the woody texture of whole rosemary).  
  3. Stir flour, rosemary, and salt together in a bowl with a wooden spoon
  4. Make a well in the mixture and gradually stir in water and oil
  5. Take the dough and knead gently 4 or 5 times
  6. Divide the dough into balls just slightly larger than golf balls
  7. Roll your first ball onto a sheet of parchment paper or foil, as flat as you can.
  8. Using your fingertips (or a brush), anoint it with olive oil.  Scatter a few rosemary leaves onto it and press them into the dough.  If you are using sea salt, scatter a few small flakes across the dough.
  9. Bake 5 to 7 minutes, depending on how crunchy you want the chips to be.
  10. Repeat the process with each ball of dough.  Make sure you anoint with oil just before placing in the oven to bake (I usually bake two at a time).
  11. Break into pieces and serve with olive oil for dipping (or basalmic vinegar/olive oil, or whatever else you desire).

Store in an airtight container at room temperature.

But, anyways, I guess even though my week was hectic, I got back in touch with a friend & things have been going so smoothly! But then again, its because we’re both Tauruses & like super alike. 😳 It was nice because we caught up on so much stuff on Thursday, that we didn’t even realize how late it got & we were in Central. So y'know, it was dark as shit! But anyways, my friend is like super engaged, which wouldn’t surprise me, because we Tauruses happen to always listen. & well, today, he was eager to listen to my favorite indie & psychedelic rock bands & also asked about my favorite movies & shows, so he can listen & see all of them! Like how cute is that?? Finding someone that is just like you & is willing to watch your favorite movies & listen to your kind of music?? Doesn’t happen often! Oh & we have similar favorite foods as well?? Its weird how alike we are. Its like dating myself a little bit. Haha.


Though I’d always heard of Mother Bears in Bloomington, my visit there last month was my first.  As it’s located an hour and a half away, I only visit Bloomington two or three times a year and pizza isn’t my typical destination dinning choice.  Still, the place has been a landmark since the early 70′s, (the best decade) and I was delighted with my experience which included.

The 9th Circle

“While not totally apt, the image of the deepest pit and most fiery heat Hades has to offer is the essence of this pizza. Rafano sauce, Jalapeño, green, Roasted Red, and Banana peppers sprinkled with dried Zapatan red pepper flakes makes a “damned” good pizza.” 

The interior is a warren of small rooms, nooks, and cozy crannies, and much of the wood work is covered with creative scrawls from its patrons, mostly college kids, over the years; reading them was highly entertaining. 

Notice the “Random Fact” board on the counter behind the bar and the “4th in the Nation” ribbon on their sign out front.  Clearly, I recommend Mother Bears as a fun and delicious place for pizza but not so much as a place of higher learning.

my mother just graciously reminded my of how I "quit everything"

and she’s honestly right. i make commitments and then i flake out.
track, fccla, finding a job, graduating early, and now a student organization with the police department.
now i’m just having a fucking panic attack because if i can’t even keep with these simple things, how the hell am i supposed to handle college, or keeping a job, or having a healthy relationship?
goodbye what little self confidence i was finally starting to have.