Bad blogger! Well, not really.

I’ve been off on book tour, so I’ve neglected the blog, but I find this space so comforting that I need to be back, daily!  I’ve also had the great pleasure of meeting so many wonderful new clients that I am breathless with anticipation of all the gorgeous parties we’re going to create together!

So, it’s Thirsty Thursday, right?  That and I’ve started to do a little Polyvore love for you brides, fashionistas and even men!   Now, I am currently drinking a Green Superfood Spirulina juice that I made in my new crazy, fabulous Breville juicer, but that is clearly not a #ThirstyThursday kind of post.   Let’s quaff, shall we?  As always, the farmers’ market and my local Whole Foods (not to mention a trip to sunny Los Angeles and a friends’ lemon trees) inspire me and I’ve noticed that lemons are really looking good.   To wit: The (Meyer or not) Lemon Margarita – L.A. Style.

(Meyer) Lemon Margarita Recipe

1 1/2 oz. fresh (Meyer) Lemon Juice – you probably need 4 lemons.  Roll them on the counter first to release the juices!
1 1/2 oz. of the best silver tequila money can buy – you want smooth!
1 oz. Triple Sec 

sea salt for rimming glass – optional

1. Rub the rim of a margarita glass or double rock glass (my preference) with a lemon slice.  Swirl the rim through a small pile of sea salt (I use Baleine brand) to salt the rim.

2. Put the fresh lemon juice, tequila, and triple sec in a cocktail shaker, add ice and shake for 15 seconds.

3. Put some very fresh, square ice cubes in your glass.  Strain the cocktail into the glass and enjoy.

Y’all; it’ll be Cinco de Mayo before you know it!  Cheers!

Light Sunday Supper!

It’s still hot in the Northeast, the South – many places and I have a quick go-to recipe to hang onto those summer flavors.  I call it Liz’s Lemon Spaghettini (not to be confused with “Liz Lemon” Spaghettini – although I’m sure the “30 Rock” goddess could make it.  Just reach into the pantry and 12 minutes later, voila!  I use spaghettini, the thinner spaghetti, but use whatever you can.  Serves 4.  Or, 8 as a side dish!

Liz’s Lemon Spaghettini (adapted from a recipe by Giada deLaurentiis)

1 package dried spaghettini (I use Barilla)

1/4 cup good olive oil

2 large fresh lemons

1/2 cup freshly grated Pecorino Romano cheese – I use a microplane grater

1 large clove garlic, finely minced

Sea salt and cracked black pepper to taste

handful of flat-leaf Italian parsley, for garnish

Boil a large pot of salted water and cook the spaghettini according to package directions.  In the meantime, mix in a medium bowl the juice of the 2 lemons, the cheese, the olive oil and the garlic.

Drain the pasta, reserving one ladle of the starchy pasta water.  Put the pasta back in the pot and add the lemon mixture and the reserved water.  Using tongs, serve in pasta bowls and season with salt and pepper to taste.  Garnish with a little extra grated cheese and chopped parsley.  *if you dare, add a pinch or two red pepper flakes for extra heat.

I like to serve some simple grilled or roasted asparagus as a side dish.  You can also try some broccoli rabe.  YUM!