I had a bowl of Meyer lemons, an extra pastry shell from another recipe, and a few minutes cook. I should also mention that the pile of baking cookbooks in my kitchen is growing, and I've been having fun with Tartine, the cookbook by Elisabeth M. Prueitt and Chad Robertson, titled after their amazing bakery in San Francisco. I'll add details about how I made this soon!
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1 comment:
Meyers Lemons. mmmmmmmmm :-)
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