Chocolate-It's What's for Dinner

2 lone lemons I've patiently been waiting for the lemons on my lemon tree. We've had the "tree" for about 4 years. Every year I get real excited because it gets tons of flowers and then gets tons of little baby lemons. Then they all fall off one by one and we end up with 2 lemons. They usually are ripe anywhere between November or December. I always try to make something special with them since they are such a scarce commodity. Something where lemons are center stage. They have a very thin skin and are very lemony. Look how thin the skin is So this year it was a classic dish - Spaghetti al Limone. I came upon this via Smitten Kitchen who came upon it via American's Test Kitchen. Spaghetti al Limone 1lb spaghetti, linguine,  angel hair pasta 1/4 c olive oil 1/4 c heavy cream 3 lemons or about 1/3-1/2 c lemon juice zest from 3 lemons 1/2 c grated Parmesan cheese 1/2 cup fresh parsley Fresh basil (optional) salt/pepper Boil pasta in salted...

I was looking for a quick cook pasta recipe and came across this one in The Silver Spoon. It's one of those recipes that you basically always have the ingredients on hand. I always hate when a recipe calls for some weirdo amount of pasta like this one - 12oz. What's up with that? What am I doing with the other 6 oz? I always make the full pound of pasta.  Otherwise you would end up with a hodgepodge of pasta sitting around. Doesn't make sense. But I digress... Spaghetti with Tuna (Adapted from The Silver Spoon ) 3 T olive oil 2 garlic cloves, minced 1 can tuna, packed in oil, drained and flaked* 3 T tomato paste** 4T water 1lb spaghetti salt/pepper Fresh Parsley chopped Heat the oil in a skillet and cook the garlic. Do not let the garlic brown. Add the tuna and mix well.  Stir the water into the tomato paste (you may need to add a little more water - you want a loose pudding-like consistency). Cook over low heat for 15 minutes.  Meanwhile cook spaghetti in ...