A huge bowl of Meyer Lemons sits on the counter. A reader writes in for with a cookie question. A friend shares her pasta recipe. Another year comes to a close.

Maybe it's the scent of the Meyer lemons, maybe it's the recipes I've pored over looking for the one a reader sought. Maybe it's my birthday. But, this bowl of lemons has me a little verklempt.

I think of people past and and gone from my life one way or another:

Genia's Lemon Cake

• 6 eggs, separated
• 2C sifted flour
• 2 C sugar
• Juice and zest of one lemon
• Beat egg whites till stiff.
• Add 1 C sugar.

1. Beat yolks w/rind, add sugar, lemon juice.
2. When light and creamy, fold into egg whites. 
3. Add flour, folding in slowly.
4. Pour into greased tube pan.
5. Bake 35-40 minutes at 350 degrees. 

This recipe was given to me by Yissakar Schwarz, Genia's son. He was also the farmer in this story, To Be of Use.

And I think about new friends like my girl at Haphazard Gourmet. She shared her recipe for this wonderful lemony pasta. Purloined Pasta, perhaps? 

Thanks to everyone: my in-laws for the wonderful lemons, Eddie for the recipe and to Caleb for savoring life with me, the bitter and the sweet, one bite at a time.

• And thanks (again) to Matt of MattBites for his lovely Winter Citrus post (with recipes to make you drool...!)
• Don't forget about this marvelous Meyer Lemon Olive Oil from Pasolivo.

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