Pucker up, lemon fans

Cat Campbell/For The Madera Tribune

Serve lemon chicken with, or over, a bed of cooked, white rice, and garnish with a few lemon slices.

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The other night I fixed my favorite recipe for lemon chicken. It turned out very good, but I had better think of some more good recipes that use lemons, because I have a large bag of fresh ones from a store, and another bag given to me by my youngest son, who got it from friends he had visited.

Something a bit interesting about lemons: years ago, while getting my teeth cleaned, the dental hygienist asked me, “When you were a kid, did you eat lemons?” I answered, “Yes”, but had no idea how she could tell. She said the giveaway was a ridge present in both front teeth. Well, I never knew about that until she told me, but I still think about it almost every time I use fresh lemons.

I confess that the day I made the lemon chicken, I had a few slices of lemon left over, so... yep, I ate them.