1711 Lovely Lemon Lollipops

Saucy Scale: 10

A British family moved to town when I was in gradeschool.  Their son was in my class.  His name was Clive Pearse (or was it Pierce?).  I remember when we were learning our letters & the sounds of each letter, they assigned him the letter "L".  His little speech started with…Lovely Lemon Lollipops… and his accent made me swoon even at that tender age.  It must’ve left an impression to stay with me all these years!

I love all citrus, but I truly love lemons.

This afternoon I am making a birthday cake for my father-in-law.  My husband requested one of my favorite cakes.  (Hmmm…does my FIL actually like this cake or was my hubby wanting some cake?)  Now that the cake is in the oven, I had some time to wax nostalgic about lemons.   

This is a really easy cake recipe.  It’s super tasty, too.  (In fact, it is the only reason I actually own a bundt pan.)  I got it years ago from the fine folks at Everyday Food magazine.  Here’s a link to Blueberry-Lemon Bundt Cake.  (Don’t say I never gave you nuthin’.)

This Sunday is our Annual Church Picnic.  I was asked to bring a side dish.  So, I’ll be bringing a variation of a dish my mommy used to make for us.  I’m making some minor changes, but this is her original version:

Lemon-Parsley Fettuccine

• 8 oz. fettuccini
• 3 T. olive oil
• 1 minced garlic clove
• 1 T. fresh lemon juice
• 1/2 t. grated lemon zest
• 1/4 t. black pepper
• 3 T. chopped parsely
• salt to season

Cook the pasta in boiling salted water until al dente.  Drain the pasta, but reserve 2 T of the pasta water.

In a small saucepan, heat olive oil.  Add garlic & cook over med-low heat for 1 minute.  Stir in lemon juice, lemon zest, pepper, & the reserved water from cooking the pasta.

Toss the sauce with the pasta.  Add parsley & season with salt.  Toss again.

Here’s my variation for making this into a cold pasta salad: use a different pasta such as shells or bowties to "hold the sauce" better.  Add chopped celery & defrosted peas.

My mother would serve this as a main dish & she would add a 6 oz can of drained tuna.  Which was never as gross as it sounds.  I bet it would be yummy with either grilled salmon or grilled chicken, though.

I have a fabulous recipe for a chicken marinade that calls for buttermilk, dill, and lemon…yum!

Time to check the cake, I’m thinking it is probably ready.

Happy Fourth of July!

5 Things That Make Me Happy (until my battery dies and I can’t save this entry):

1. Even though Gus and I have been at war for the last hour, he can make me smile like *that*
2. Roadtrip to Iowa to visit the in-laws (& survey the flood damage)
3. Emptying out our closets looking for stuff to help out the fine folks of flood damaged Iowa
4. The coolest fireworks display…e.v.e.r!  You’d think you were in a big city & not a farm town in the middle of Iowa
5. Another lovely blueberry lemon cake