First and foremost: You guys are amazing. You blew me away with your words of kindness and encouragement with my last video. Thank you!

So far, I LOVE Paris, and I just had to show you guys one of my favorite places so far: the Moroccan food stall at Marché des Enfants Rouges. I got the chicken tagine and the delightful surprise in it was the preserved lemons. They were absolutely delectable, and really made the dish an extraordinary one.

No wonder, then, that a few days later I was craving the addition of preserved lemons in my dinner that evening. Luckily, I remembered Mark Bittman's recipe for Quick "Preserved" Lemons that I'd read in the New York Times.

(I cut his recipe in half). All you need is 2 lemons, 1 Tbsp. of sugar, and 1/2 Tbsp. of salt. Chop the lemons and mix them in a bowl with the sugar and salt. Then seal in a container for at least 3 hours -- and there you have it! Your shortcut "preserved" lemon -- that aren't technically preserved -- but taste pretty darn close and work when you're in a time crunch!

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Produced, filmed, edited and hosted by Katie Quinn

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