rahul made some indian fish dish w/chili powder, curry powder, cumin, yogurt, etc. (leaving out the garlic) and served it over a brown rice/wild rice mix.

i made a yummy salad:
spring mix greens
toasted chopped hazelnuts
pieces of soft goat cheese rolled in herbs
small chunks of avocado

tossed in a well-mixed vinaigrette of:
juice of 1 tarocco blood orange
juice of 2 lemons
1/2 cup bariani EVOO
a spoonful of unrefined sugar
a squirt of brown spicy mustard
dried tarragon
kosher salt
pepper

i later used the rest of the vinaigrette over some rice-shaped pasta and halved grape tomatoes and toasted pine nuts and more goat cheese for another salady thing.

we drank some white wine but it wasn't very good. i really liked the chardonnay from last time. FETZER!

lemon cream pasta: saute shallots in butter, add 1 can chicken broth and simmer away till reduced, add about 3/4 pint to a pint heavy whipping cream and reduce, add a splash of marsala, painfully grate thumb knuckle while grating in lemon zest of 1 or 2 lemons. simmer. in a separate pan, boil water, add frozen peas and halved brown mushrooms, cook a minute or two, and add fresh fettucine pasta and cook 2-3 mins. season the cream sauce with nutmeg, cayenne, salt, black pepper, and then squeeze in the fresh juice of 2 lemons. toss the pasta with the sauce and generous parmesan. mmmm!

Brown rice and wild rice salad with red beans and carrots and sun-dried tomatoes, cooked in chicken broth with cumin.

Made Moroccan chicken (again) with almonds, cranberries, raisins, zucchini, carrots, potatoes, onions, garlic, ginger, lemon, tomato paste, black pitted whole olives, spinach, cinnamon, cayenne, honey, bay leaf, cumin, coriander, oregano, saffron, salt, pepper, white Fetzer chardonnay. Served with couscous. Drank a lot of white wine with it too.

Made this recipe twice, once in a pan, once in muffin cups (with liners) with 1/4 cup flour instead of 1/2 cup and it came out fine. Yum yum!

LEMON PUDDING CAKE

INGREDIENTS:
1 cup sugar

1/8 teaspoon salt

1/2 cup all-purpose flour

4 tablespoons butter, melted

1/3 cup freshly squeezed lemon juice

Grated zest of 1 lemon

3 eggs, separated

1 1/2 cups milk

INSTRUCTIONS: Preheat oven to 350 degrees. Butter a 1 1/2-quart baking dish or an 8-inch square baking pan. Get out a slightly larger pan, at least 2 inches deep, that will hold the cake pan comfortably.

Combine 3/4 cup sugar, the salt and flour in a mixing bowl; stir to blend. Add melted butter, lemon juice and zest and egg yolks; stir until thoroughly blended. Stir in milk.

Beat egg whites with remaining 1/4 cup sugar until stiff but not dry. Fold beaten egg whites into lemon mixture. Pour into prepared baking dish. Set dish in larger pan and pour in hot water to come halfway up sides of baking dish. Bake for about 45 minutes, until top is lightly browned. Serve warm or chilled.

Serves 6

PER SERVING: 295 calories, 6 g protein, 42 g carbohydrate, 12 g fat (7 g saturated), 135 mg cholesterol, 187 mg sodium, 0 fiber.