The shortcake squares that I previously posted the recipe for could not be any nicer.

I was amazed at how quickly they went together (I timed myself and with the baby hanging on me to “help”)-about four minutes and how quickly they were eaten.

I even took a photo but the baby played with my phone this mornikng while I was getting ready for work and it is now somewhere under our bed.

Our next bookclub book is supposed to be quite sad (“Sarah’s Key”) so I might actually need to make these a few more times to keep my spirits up.

Tonight we’re having bright, happy flavours of Lemon and Basil Pasta. I’ve taken this recipe from Oprah Winfrey’s cookbook. Lynn was sweet enough to get it for me for my birthday. My window basil plant has grown large enough to yield me the necessary amount of fresh herb.

4 Servings Size

black pepper
1 lb spaghetti
1 lemon, juice and zest of
1 tablespoon extra virgin olive oil
4 -5 garlic cloves, finely chopped
1/2 cup dry white wine
1 cup fresh basil, about 20 leaves, shredded

1 Place a large pot of water on the stove to boil , for cooking the pasta. Add salt once water is boiling, then the pasta, and cook according to package directions. Note: you will need to use a ladleful (probably 1/4 to 1/2 cup) of the starchy pasta water to make the sauce, so gather that 1/4 to 1/2 cup before draining the water.
2 While pasta cooks, zest the lemon. Heat the oil in a deep skillet over medium-low heat. Add lemon zest and garlic to oil. Sweat the garlic for two minutes, then add wine.
3 Reduce the wine for 30 seconds, then add the reserved ladle of pasta water and the juice of the lemon. Reduce 30 more seconds. Turn the heat off.
4 Drain pasta and then transfer it to the skillet with the garlic-lemon-wine sauce. Add in the basil; toss pasta for a minute