My husband has been at home more than normal these past few weeks while we look at new opportunities and try to define the next chapter of our lives. He’s been an angel doing the cleaning, washing, vacuuming and shopping – just trying to think of a way to get him to do the inside of the oven, lol!
Last week I had a couple of lemons on the shopping list. We tend to use heaps in summer but not so many in the cooler months, but I had to laugh when he came home with an entire bag full so I’ve been in my element finding ways to use them. I know I can freeze them, or even squeeze them and freeze the juice, but they’re always the best when freshly squeezed into or over something.
Some of the best meals are created when you open the fridge to check out the contents and say: Right, what combinations will work well together tonight. And of course, Mr Google has endless ideas too. A friend had given me a bag stuffed with grapefruit so I was in my element. This combination of gently sauteed garlic, citrus zest, cream, citrus juice, fresh herbs and parmesan cheese is refreshingly light and makes a delicious lunch or light evening meal. It’s ready before the pasta has even finished cooking. Who doesn’t get excited about a meal that’s on the table in 15 minutes?
I’ve made it twice now, once using only lemons, and the second time with a combination of oranges and grape fruit. If using only lemons then go sparingly on the juice as the tartness can spoil the meal for younger ones who haven’t developed their lemon-loving taste buds yet. But I could have licked the bowl with big slurpy licks when I made the grapefruit/orange one. A delicate refreshing flavour. And during our rainy Spring months, any meal that is light and bright and reminds me of the warmer longer days of Summer is a good thing…a very good thing.