This kind of dessert is really my favorite.
Chili recipes are out there by the thousands… probably by the millions!
You might as well be picking a star out of the sky.
Whether or not you are a football fan… you are most likely a fan of at least one aspect of “The Big Game”….
I have to admit that sometimes I’m a bit jealous of other languages. They just sound more refined than the English language.
Or maybe more romantic.
When I first considered what food to choose for “Q”, the only thing that came to mind at first was “Quail”…. hmm….
Never in my life have I woken up and thought, “Hm, I think I’ll make quail for dinner today.”
Think about your last trip to the supermarket. Did you see quail in the butcher case? Did you even think to look? I didn’t.
That is why, Q is NOT for Quail.
Q is for QUINOA!!!
Summer is in full swing here in Phoenix. You know this when the temperature breaks 115°F… funny enough, a 101°F day is mild and yes, you can tell the difference. In the midst of these weeks of extreme heat we stay inside more often than not, meaning that I can indulge in my official state of “nesting”.
I thought it best to end on a classic… probably the first dessert most people think of when they consider lemon:
Today was a DOUBLE-post day so you can also read about these luscious Lemon Ricotta Cookies if you are in an especially LEMONY mood today.
I know I am.
Come to think about it, I think I always am in this mood.
Is that a bad thing or good thing?!
I won’t think about that today. I’ll think about that tomorrow. At Tara perhaps.
Today is actually a DOUBLE post day as I have to ‘get a move on’ to make it through Z before baby time…
I’m not sure that’s going to happen but we’ll cross that bridge when it comes I suppose.
The first thing I’m posting are these super light, decadent Lemon Ricotta Cookies w/ Lemon Glaze…
And the next recipe, you guessed it, I couldn’t make it past ‘L is for Lemon’ without including the classic “Lemon Bars”.
Well, life didn’t really give me lemons…
But I did go to make pancakes and discovered my box mix was all out except for a few sad tablespoons at the bottom of the box. (No, I am not against box mixes for making pancakes… if you have kids, you probably are not either… at least if you’re honest with yourself…)
Well, no box mix meant either no pancakes OR…
Making my own?!
Once I got the right consistency and flavor in my batter I cooked a few trial pancakes and I think I’ve found a go-to recipe for myself!
Okay, it’s confession time….
I am happy to say that I get to cook for a man who will try just about any food… almost nothing is “off the table” in terms of ingredients.
Funny enough though, this recipe for Lemon Spaghetti just happened to hit two of his very few food qualms… olive oil-based pasta sauce (he prefers red or cream sauces) AND lemon…
Yes, you heard right, LEMON! While he likes it in desserts, he doesn’t like lemon-infused savory dishes…. and YES, he does try them before giving this opinion 🙂
Now, I really LOVE lemon anything… but I don’t usually make or choose recipes with a lot of lemon because of my husband’s preference. After all, I have very few limitations in terms of what food I can make, so I figure I can acquiesce to this anti-lemon thing.
When it came to choosing “L” for A to Z it was difficult to decide whether or not I should go for the “Lemon” or do something else. I decided to see it as an opportunity to try out some lemon recipes I’ve been eyeing for a while. I thought maybe I could convince my husband that lemon was DELICIOUS, AMAZING, MOUTH-WATERING!!!!….
I did not succeed.
Nonetheless, he was a trooper and tried all the lemon recipes… both sweet and savory… even if they were not all up his alley. When I made Garlic-Lemon Chicken the lemon flavor was definitely there but not too strong so he was okay with it. In the case of Lemon Spaghetti this was not the case… it was too lemony for his taste. My girls and I, on the other hand, LOVED it!!!
And if you like lemon you’ll love it too! Not only because of its flavor but because of its simplicity.
In fact, I felt totally comfortable writing this longer-than-normal intro to the recipe because it is SO short and simple that it will hardly take up any of your time to read…
While I can’t add this recipe to my “David-approved” list, it is DEFINITELY on mine!