A post in two parts. Part two:

I'm sorry, good readers, for keeping you in suspense for so long. Much longer, I know, than even the Moroccan Preserved Lemons kept me in suspense.

My first foray into cooking with the MPL (a riff on the chicken with green olives and preserved lemons from the Yellow Book, but with tempeh) proved less than satisfying, although I maintain that this was the fault of the tempeh and not the lemons. I think the flavors could be just right for a fall vegetable stew, squash and sweet potatoes, maybe with chickpeas or lentils. And what about a touch of capers? Unfortunately, Chef Yum Yum has been globe-trotting too much over the past few weeks to settle down with MPL for a second date, and I was beginning to feel guilty, knowing that you have all been checking daily - if not hourly, no minute-ly! - for part two. Thank you all for your loyalty, perseverance and above all hope, and I apologize for my delinquency.

And I will say this - there is perhaps nothing I've yet experience in the kitchen that is more satisfying than pulling the preserved pulp from the preserved rind. Really. Preserve your own and find out...!