and it was all yellow

 Today finds me slightly obsessed with lemons. Starting the day with a slice in hot water just wasn't enough and I've been piling it into green tea too. After a brief detour into the thick darkness of espresso, I got back on track with a lunch saturated with lemony flavours. The cupboard being a bit threadbare I ended up stirring two large fists of parsley into a bowl of bulghur wheat, gave it a good soak with lemon juice and a dash of olive oil and topped the lot with a scattering of home-salted almonds. Delicious. I may have made noises of joy while I ate; I certainly ate much faster than I'm sure is considered proper.

Now I'm trying to fight back an urge to whip up one of Rachel's heavenly almond and lemon cakes. I simply don't trust myself today not to eat the lot the moment it cools enough to handle. It does get more stickily delicious if you do as she suggests and leave it for a couple of days. But if you were to have a little slice or two before then (just to check it's ok - ahem) it's still bliss. If you haven't yet tried her recipe, I would urge you to. Preferably on a day when your body isn't seeking to maximise its levels of vitamin C. And so to supper - linguine with a little oil, basil, pecorino...and lemon.