{"id":384922,"date":"2010-03-03T11:35:48","date_gmt":"2010-03-03T16:35:48","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/good-questions\/what-can-i-do-with-my-naked-lemons-good-questions-110288"},"modified":"2010-03-03T11:35:48","modified_gmt":"2010-03-03T16:35:48","slug":"what-can-i-do-with-my-naked-lemons-good-questions","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/384922","title":{"rendered":"What Can I Do With My Naked Lemons? Good Questions"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/good-questions\/what-can-i-do-with-my-naked-lemons-good-questions-110288\"><img loading=\"lazy\" decoding=\"async\" alt=\"2010_03_03-Lemons.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2010_03_03-Lemons.jpg\" width=\"166\" height=\"250\" class=\"mt-image-left\" \/><\/a><big><b>Q:<\/b><\/big> Longing for spring, I decided to make a classic Italian Limoncello. I got the recipe from Francis Mayes&#8217; book <em>In Tuscany<\/em>. The recipe calls for the peels of 8 lemons. So now I have a pile of naked lemons, and I&#8217;m looking for something to do with them. <\/p>\n<p>I already have a small jar of lemon juice from a few lemons last week, and I&#8217;m looking for something more original. I&#8217;m also trying to avoid carb centered things right now &#8211; I&#8217;ve &#8220;gone Primal&#8221; and only partake of sugary or carby things on occasion. <\/p>\n<p>Do you and your readers have any good recipes?<\/p>\n<p>Sent by <b>Susan<\/b><\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/good-questions\/what-can-i-do-with-my-naked-lemons-good-questions-110288\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/V3aO8MJYPMkN8ghgG_rJrOf36-4\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/V3aO8MJYPMkN8ghgG_rJrOf36-4\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/V3aO8MJYPMkN8ghgG_rJrOf36-4\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/V3aO8MJYPMkN8ghgG_rJrOf36-4\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/aWj60wGFZy8\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Q: Longing for spring, I decided to make a classic Italian Limoncello. I got the recipe from Francis Mayes&#8217; book In Tuscany. The recipe calls for the peels of 8 lemons. So now I have a pile of naked lemons, and I&#8217;m looking for something to do with them. I already have a small jar [&hellip;]<\/p>\n","protected":false},"author":99,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-384922","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/384922","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/99"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=384922"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/384922\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=384922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=384922"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=384922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}