Citrus facts

Have you ever noticed how, in some cuisines (Italian, Greek, Moroccan), the citrus fruit used to flavor the food is generally lemons, while in others (Thai, Mexican, Vietnamese), it's limes?

Have you ever wondered why?

(If you haven't, don't tell me. Let me cling to my illusions that I'm not the only person who thinks about these things.)

Well, I found out why recently. It's because lemons traditionally grow best in Mediterranean and subtropical climates, while limes can flourish in hotter, tropical areas.

Of course, I can't now remember where I read this, so I haven't been able to verify it (other than on Wikipedia, which doesn't really count), but it makes sense to me and I'm sticking with it.

This nugget of useless food information presented to liven up your Monday by Roving Lemon's Big Adventure.

Lemon Mustard Chicken

This is my standby chicken recipe. People who like simple chicken dishes like it, people who like saucy chicken dishes like it, and people who like zingy chicken dishes like it. Even picky four-year-olds like it.

4 boneless skinless breasts

1 T butter
4 heaping T Dijon mustard
6 T lemon juice

1 t dried tarragon

Preheat oven to 350F/180C. Place chicken in a baking dish, and season lightly with salt and pepper. In a small pan, over low heat, combine all ingredients except chicken and stir until a smooth sauce forms. Pour over chicken breasts, turning each piece to make sure it has sauce on both sides. Bake, covered, for 30-40 minutes (you get more sauce that way).

Serves 4-6, depending on how much meat you like to eat. Good with rice and some sauteed greens you can pour the sauce over. You can thicken the sauce at the end with cornstarch, but I like it as is.

Based on a recipe from the Eaters' Choice Cookbook.