Using preserved lemons

A bit of a hitch in the cooking plans this week. I got really sick so only liquids for a few days. So a hold on the whiskey crab bisque, which is finally cooking today and smells incredible. It has corn and coconut milk in it, a wonderful combination. Recipe comes from cooking class so I can't really republish here, but suffice to say it has bacon, crab stock, coconut milk, onions, garlic, corn (and I added corn cobs to the broth, too), whiskey (I'm using Maker's Mark), and of course crab meat. Since it is a bisque, it's smooth before you add the crab meat. I think Dave is going to love it even if I might not be able to eat any until tomorrow. Anyway, I made preserved lemons a couple of months ago. I love them just plain, I was kind of raised on salty/sour stuff so I like that (so did my mom, when she tasted them at Thanksgiving she just swooned). But traditional recipes only use the peel. And I hate to have waste. With this liquid diet thing, I've discovered two ways to use the salty juice: - in chicken broth. Just a teaspoon or two in a 14 oz can of low-salt broth really perks up the flavor. Add some rice and cook for a while and you have a nice gruel for the bed-ridden! - in low-sodium vegetable juice (V-8). That was icky to me until I put in a fair amount of the lemon juice. Makes me think that when I get to really "drink" again I will have to try this stuff in a bloody mary!