Here is last night’s dinner — an adaptation of the easiest recipe imaginable penned by friend Erika of In Erika’s Kitchen. Her Meyer Lemon Spaghetti with Goat Cheese spoke to me. And I hadn’t planned on photographing the meal; I was just interested in eating it. But Larry said, “no, shoot it.” Wayadaminnit, that’s strange… he usually isn’t so insistent about the pre-dinner photography session. Turns out, UCLA baseball was tied in the 9th inning, and although a die-hard Trojan, for some reason, he cared. And I did not. Camera time.
The reason MY post has no recipe is because ERIKA’S is possibly more to your liking. I cook with whole wheat pasta. “Health” thing. But whole wheat is a sauce sponge, whereas traditional semolina allows sauce to cling, delivering more of these grownup flavors to taste buds: lemon, goat cheese, parmesan, cracked pepper!
On top of that, unless a friend gives me lemons from their Meyer tree (if Erika was walking distance, I’d be in heaven), my cooking uses regular ones from our tree.
Don’t feel sorry for our meal, however. When we sat down to eat (having paused the baseball game), I really wanted several portions, proving that whole wheat and a regular lemon worked for me. Either way, this is a lovely meatless meal, easy as can be. For the recipe, here is Erika’s Meyer Lemon Spaghetti with Goat Cheese.