Get Stuffed

I've got this recipe (with black dry lemons) from Sashac where one of the ingredients is fresh fenugreek.
My supermarket hasn't got it and the local ethnic (Chinese-Thai) shops either.
I'm sure I can make the dish without fenugreek, but I thought I ask here first, if it can be replaced by another herb/spice that's easier to come by.

The bandrakids are going to make Moroccan preserved lemons to give as gifts this year

question: should the skin be roughed up first or pickled au naturel? Also, if you go for a rough treatment, should you soak them first? I've heard both methods from Moroccans/Israeli Moroccans. Also herbs, is a bay leaf enough?

We're moving in six weeks. Of course we have lots to do before then. In the meantime, though, we have lots and lots of food in the house that I don't want to take with us.

So we're trying to eat up all the food in the house. Some things will be easy to use, like pasta, chicken broth, etc. Other items -- well it will be interesting to see what I come up with when all I have left is beef broth, ancho chilies, and coconut milk.

Also, I have a 50 serano chili peppers. What can I do with them…

In my most recent venture into WT, I came across an OP which asked 'x or y?', although sometimes just 'x?'. About 10 questions were asked.

I was astonished to see that the OPer received about 30 replies to an OP headed 'Pointless Poll'.

For instance: respondents were seriously stating that they put their socks on their feet before putting their shoes on - or putting a sock, then shoe, then sock, then shoe on.

My GS offering:

Carrot or cucumber?

Do you like peeling potatoes?

Red or green…

Hey everyone.

A few years back, I lived in Mexico City for a few months. When I took a road trip with a friend outside the city, we stopped at a restaurant near/outside the city limits (towards the top of the mountains around Mexico City, if I remember correctly) where my friend ordered a pork dish that he said this restaurant was famous for. I was unfortunately having some altitude sickness so I was barely hungry.

I did try a bite of his pork though and it was amazing. It was salty and just…

Cornwall or Devon, who has the best?

Aruba is almost desert like I didn't expect much of anything could grow there. Then again it is so close to south America some fruits will be transplanted. This is the smaller version of its larger sibling found in south America. A colleague gave them to me. They are not ripe yet. I'll wrap in a blanket for a few days.

I'm not sure it is necessary but the deed is done: we on GS now have our very own mod.

Whilst some may think it intrusive, I don't. The mods on LP have always had a light touch. Gawd knows the name of our (new?) GS mod; I don't. Hopefully, it's Soufflé Touchée (as in light touch).

Obviously, the mods will continue to exercise restraint. But I think LP is going too far in appointing a mod for every branch.

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I am having some difficulty typing this ... cos I grated my knucle AGAIN ... while using my large microplane...

its scar upon scar ...blood upon gore ...

what kitchen gadget has a vendetta against you???????

Anyone remember when Grecian tried to get up a group read in GS? I've been thinking about that as I immerse myself in my latest library find Blood, Bones, and Butter

My library has a deal called "Lucky Day." Each branch has a few copies of bestsellers that can't be reserved. They are put on a special Lucky Day shelf and are checked out like any other book; they just can't be renewed. If it is your lucky day, you just might find the hottest new selection, instead of being #87 on the wait list.