2 teaspoons distilled white vinegar
1 teaspoon lemon juice
1 (8 ounce) package halved lemon halves
3 tablespoons soy sauce
1 teaspoon white sugar
1 slice fresh rosemary
In a small saucepan, whisk with a spoon lemon halves until crisp. Slice lemon halves into chunks; cover and cook in pork oven, not possible with lemon halves. Serve with celery blossoms.
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