*MUST* get back to yoga-esque stretchies

I had another fricking MASSIVE DEATH-BY-CHARLEYHORSE EVENT last night. Holey moley.

In other news:

Made something with my preserved lemons. And it was good.

I had about 2 lbs of ground turkey (dark meat) that I'd picked up at Whole Foods, and an empty belly.

So, I browned the ground turkey with two pickled habaneros (not spicy any more, or not much), a few cloves of garlic, a massive handful of freshly-ground-via-mortar-and-pestle black pepper, what remained still good out of a bag of peas (not sugar snap peas, some other kind still in their pods) and one salted lemon, removed from jar o' salted lemons, rinsed, and chopped.

Delicious. The lemon gave this great pervasive infusion of citrus flavor to the dish. Lovely. Not overwhelming, and not salty at all.

I'll definitely add these lemons and limes to my usual off-the-cuff try-it-and-see cooking repertoire.