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HELP ME PLEASE! Never had a craving like it :( Struggling not to give in
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<blockquote data-quote="AndBreathe" data-source="post: 1258402" data-attributes="member: 88961"><p>Well, my recommendation for Lemon Pepper seasoning, then not being able to find it in the supermarkets sent me on a guilt trip (Yes, I like it that much!). So I've just communed with Dr Google and there are lots of recipes to do it home made (and it'll save me bringing it back!).</p><p></p><p>This one looks good: <a href="http://wellnessmama.com/4538/lemon-pepper-recipe/" target="_blank">http://wellnessmama.com/4538/lemon-pepper-recipe/</a></p><p></p><p>Consulting again with Dr Google, I see there are lots of options for acquiring pre-dried zest, which makes it even quicker, and would likely negate the need to store "made" batches.</p><p></p><p>Enjoy! </p><p></p><p>On the strength of last night, I have taken the rind off my little pork loin joint, destined for the oven shortly, and applied a generous amount of the LP seasoning to the remaining fat. It'll be delicious, and I can make crackling tomorrow if I fancy it. I like to season my standalone crackling with salt and chilli flakes.</p><p></p><p>Who knew those little piggies could be so versatile?</p><p></p><p><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="AndBreathe, post: 1258402, member: 88961"] Well, my recommendation for Lemon Pepper seasoning, then not being able to find it in the supermarkets sent me on a guilt trip (Yes, I like it that much!). So I've just communed with Dr Google and there are lots of recipes to do it home made (and it'll save me bringing it back!). This one looks good: [URL]http://wellnessmama.com/4538/lemon-pepper-recipe/[/URL] Consulting again with Dr Google, I see there are lots of options for acquiring pre-dried zest, which makes it even quicker, and would likely negate the need to store "made" batches. Enjoy! On the strength of last night, I have taken the rind off my little pork loin joint, destined for the oven shortly, and applied a generous amount of the LP seasoning to the remaining fat. It'll be delicious, and I can make crackling tomorrow if I fancy it. I like to season my standalone crackling with salt and chilli flakes. Who knew those little piggies could be so versatile? :) [/QUOTE]
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HELP ME PLEASE! Never had a craving like it :( Struggling not to give in
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