e. loewen

Tereza Okava wrote:i often make this with limes or with our sour orange lemons, and use them for sore throat! a half or quarter mashed and with hot water poured on top, or the "traditional" way I first heard about it, mixed with Sprite. I'm not a big soft drink person but I did have some tonic water recently and tried it with that. It also mixes well with alcohol in case you like such things. Obviously, if you like sweet drinks this one is a bit of a kick in the pants, since this is anything but!

Oh wow, I didn't even consider that. I have a total inability to gargle salt water, so this could be a lifesaver for colds and flus! I'm learning so much from this one thread haha, thank you all!

John C Daley wrote:Yes, look at any old Tudor building in England

Thank you, that does make sense and I had considered it, but never knew if problems arose because of it, but i guess it wouldn't have been used for so long if it did. I'm surprised i couldn't find much with a search, so i just wanted to check in with people who would know, just to make sure.

Thank you again! Hope you're doing well and staying healthy!

jordan barton wrote:

e. loewen wrote:I've always wanted to try fermented/preserved lemons, but never knew what I could use them for (most recipes seem to add them to meat, so I had some trouble coming up with a vegetarian/vegan use for them) but your suggestion of using them like capers is really helpful! And it looks really easy too, thank you for sharing! If I could ask, how were they served in Nepal?

We would eat them with dahl Bhat, which is a lentil dish served with rice.

The lemon would be put on the plate all on its own. it was not mixed with something as far as i remember.

I am stoke to be trying it again. i can almost taste it.


I nudge you to try it E

Oh goodness even that description has my mouth absolutely watering haha! I just may have to now!! Gotta go hunt down lemons haha

Hello!

I was wondering if lime mortar would be a safe/smart thing to use around the wooden frame of a window or door (would it create rot or moisture?)

I tried googling this question, and tried doing a specific search on here, but unless I'm doing something wrong I haven't been able to find a whole lot of resources about how lime mortar interacts with wood? I should say that I'm a Peter Ward admirer and absolutely despise concrete (lol not really, just in the realm of natural building) so I'm really only focusing on lime mortar, but I've also heard talk of something called "oakum" which might also do the job? But that seems like it might be hard to source

Thank you so much!!! And sorry if this is a ridiculous question haha, I've been researching almost exclusively cob building for so long, this new world of stone and mortar is very... tricky for me at the moment!

I've always wanted to try fermented/preserved lemons, but never knew what I could use them for (most recipes seem to add them to meat, so I had some trouble coming up with a vegetarian/vegan use for them) but your suggestion of using them like capers is really helpful! And it looks really easy too, thank you for sharing! If I could ask, how were they served in Nepal?