The orange tree in the backyard is behaving itself, mercifully. I can pick oranges when I want to, and the rest will wait politely on the tree... for a little while longer.
Now I'm turning my attention to the dinky little Meyer lemon tree. I think it grew exactly a dozen lemons this year, and we've only used a couple so far.
It occurred to me to re-create a winter version of a pasta dish I had last summer. With Cranky's help, we went a little bit overboard, but hey, walnuts are good for you!
The summer version was spaghetti zinged with lemon juice and zest, plus olive oil, chile peppers and arugula stirred through the strands. It was good, but it wasn't hot enough. More peppers next time.
The winter version is spaghetti zinged with lemon juice and zest, plus olive oil, chile peppers and cooked winter greens stirred through the strands. And walnuts. It was good, but it wasn't hot enough! I'm doing something wrong, but at least I'm consistent.
Or maybe I'm scared of my chiles.
UPDATE: I forgot to include garlic as an ingredient, sheesh. Obviously there's grated cheese; I just didn't mention it. And last summer's version also had a bit of anchovy (I used paste) in it; we skipped it this time. The source of this great recipe is Susan at Food Blogga (and she kindly credits Jamie Oliver as her inspiration).