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You can serve it with nothing more than salt and pepper and maybe a lemon wedge.
The science is still out (and many nutritionists state that juicing isn't much better than eating a bunch of vegetables and the process removes much of the fiber, rendering the juice less biologically useful) but I personally find that after a big glass of kale, cucumber, and maybe a lemon or apple, I'm less hungry and less inclined to sit at my desk idly snacking on Bugles.
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In a warm bowl stir or whisk the yolks till viscous, and slowly add excellent, not too fruity olive oil as you stir – maybe a little lemon juice, and a pinch of salt.
I like a squeeze of lemon juice for a little brightness, and maybe a slice of lemon or orange to dress it up.
I find that freezing often mutes the flavors, so you might have to add salt and maybe a squeeze of lemon to perk it up.
As with anything you cook, do one final flavor check to dial it in: Taste, and a touch more salt, a grind of pepper, maybe a squeeze of lemon juice or more butter (always the right answer).
And that a delicately flavored Ligurian or Luccan olive oil is a more sophisticated choice than butter: olive oil, cooked cannellini beans, salt and pepper, topped with caviar and maybe a touch of lemon.
This spring I'm going to do them grilled with tomato-avocado salsa and a cilantro-lime vinaigrette, or maybe a melon salsa with a lemon vinaigrette".
With thyme, diced tomato and maybe a few drops of lemon juice, it would have made a great bed/sauce for the fish we didn't have.
For dessert, fresh fruit and a lemon bar or maybe a brownie.
That is easier said than done in a place where even residents of modest means have long viewed a patch of yard and sky, a lemon tree and maybe even a swimming pool as all but a birthright, and the fight over Newhall Ranch is proof positive of how hard it will be to change the paradigm.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com