When I think about baking for Easter, I keep coming back to lemon flavored something. Lemon cakes, lemon quick breads, lemon bundts... I'm not sure why it is, but I associate lemon flavored treats with spring. This year, I'm making lemon white chocolate blondies.
Saturday, April 5, 2014
We're actually getting some winter rains here in California, so I've switched our dinners back from salads to soups. When it's raining, soup is my preferred dinner. This Italian pasta e fagioli (fah-zhool) is a creamy blended version of the more traditional chunky vegetarian soup.