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Old 05-17-2012, 09:38 PM   #11
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Originally Posted by Addie View Post
Silly girl! Those were limes, not lemons.
That's what I thought
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Old 05-17-2012, 09:39 PM   #12
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Oh that sounds very good, Ma! Scribbling it down for the weekend and if I can find some yellow lemons. Last week they were all green.
Oh crap, green lemons. How do we ripen them up?
ma
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Old 05-17-2012, 09:41 PM   #13
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Oh crap, green lemons. How do we ripen them up?
ma
Can you do the apple/banana paper bag thing?
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Old 05-17-2012, 09:44 PM   #14
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When I got the two last year, I only used one (and ruined a salmon filet), I tried ripening the other. It never ripened, I tried all the tricks, but it just got soft and died.
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Old 05-17-2012, 09:44 PM   #15
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Can you do the apple/banana paper bag thing?
Nope, I just looked it up. Once picked, that's it. No further ripening.
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Old 05-17-2012, 09:45 PM   #16
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Can you do the apple/banana paper bag thing?
We could try. I wonder if they will cause puckering?
ma
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Old 05-17-2012, 09:46 PM   #17
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Nope, I just looked it up. Once picked, that's it. Though a green skin doesn't mean the flesh isn't ripe.
I beg to differ...it was horribly bitter.
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Old 05-17-2012, 09:49 PM   #18
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You guys are too fast! Yes, nothing can ripen an already picked citrus!

Bummer.
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Old 05-18-2012, 03:22 AM   #19
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Now this sound fab!!!
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Old 05-18-2012, 09:21 AM   #20
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Now this sound fab!!!
Thank you snip. Glad you like the recipe.
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