A huge bowl of Meyer Lemons sits on the counter. A reader writes in for with a cookie question. A friend shares her pasta recipe. Another year comes to a close.
Maybe it's the scent of the Meyer lemons, maybe it's the recipes I've pored over looking for the one a reader sought. Maybe it's my birthday. But, this bowl of lemons has me a little verklempt.
I think of people past and and gone from my life one way or another:
Genia's Lemon Cake
- 6 eggs, separated
- 2C sifted flour
- 2 C sugar
- Juice and zest of one lemon
- Beat egg whites till stiff.
- Add 1 C sugar.
- Beat yolks w/rind, add sugar, lemon juice.
- When light and creamy, fold into egg whites.
- Add flour, folding in slowly.
- Pour into greased tube pan.
- Bake 35-40 minutes at 350 degrees.
This recipe was given to me by Yissakar Schwarz, Genia's son. He was also the farmer in this story, To Be of Use.
And I think about new friends like my girl at Haphazard Gourmet. She shared her recipe for this wonderful lemony pasta. Purloined Pasta, perhaps?
Thanks to everyone: my in-laws for the wonderful lemons, Eddie for the recipe and to Caleb for savoring life with me, the bitter and the sweet, one bite at a time.