My latest Taste column for The Seattle Times Pacific Northwest magazine was published on Sunday, and since then it’s garnered some interesting commentary in the blogosphere thanks to a Facebook tag. Here’s the link to the article, and here are some of the comments with additional serving suggestions:

Nathalie Dupree: I pick my own Meyer lemons every December. I do roast chicken, lemon curd, lemon soufflé pudding, and everything else I can think of. Then I freeze them flat on a tray and move to a plastic bag and use them all year round. (Even I can’t use 30 Meyer lemons.) I do not give them away willingly.

Paula Lambert: I LOVE Meyers lemons! They make everything better!!

Linda Sendowski: Use the lemon zest in everything you bake or even in salad dressing, on grilled meat or chicken. Meyer lemons brighten apple anything or is also great in sweet-and-sour dishes like stuffed cabbage.