SC - Anzac Biscuits/Day?

[CorwynWdwd@aol.com]

I got the following from another food list. It isn't especially period but 
seems like a really good idea.  I will have to try it soon. (for those of us 
who can;'t eat olives)  What do y'all think?
Phillipa Seton
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by the way, i discovered a few years ago that teeny tiny bits of fresh
lemon--diced up verrry fine, peel and all--has an effect very similar to
olives when scattered over a pizza or in a pasta containing tomatoes:
they add a top note of flavor that quickens everything else, but w/out
the briney sharpness of olives.  keep the pieces tiny, though, and use
them sparingly; you just want brightness, not an overpowering lemony
flavor.  i add them along w/ everything else before baking (i think the
baking mellows them and keeps them from being too "pointy"), but you
could add them afterwards as a garnish.

while i'm on the subject, i might as well mention gremolata:  mince one
garlic clove and a handful of parsley together very fine and fluff
together with the grated zest of a lemon (i sometimes use small bits of
whole lemon--a quarter to a half, depending on size--instead of zest and
just pulse everything in the food processor a few times).  this is
wonderful as a garnish for pizza, a plate of sliced tomatoes, grilled
marinated eggplant, peppers, onions, portobello mushrooms, tofu, etc.,
or tossed together as a salad with white button mushrooms sliced
paperthin and salt and pepper (let it sit for a half hour or so in the
fridge to marry the flavors and allow the mushrooms to give up a bit of
their juice).  also try gremolata in potato salad or sprinkled over
roasted baby red bliss potatoes.