by Laura Falin posted in Life & Home

There's something about lemons that just yells "spring" at me. In a good way.
I grew up in California, and I had no idea how I took lemons for granted until I moved away. I remember a friend from the East Coast standing in our backyard, gaping at our lemon tree and saying, "Wow. I've never seen them just grow like that before." But it still didn't sink in. We used to put wheelbarrows full of lemons on our sidewalk for passersby because we couldn't get rid of them.
And then I moved to Colorado. And while it has many wonderful qualities and I love it, it has no lemon trees. I have to pay money for lemons. My kids sit around and ask for stories about them. "Tell us about how you used to walk in your backyard and pick a lemon for your drink," they'll say. Like I'm about to start a fairytale. Sigh. So each spring, I splurge and buy lemons lemons lemons. And I put them in everything I can -- desserts. Dinners. Side dishes. Potatoes.

 
This is the perfect side dish for Easter dinners and Mother's Day brunches and any sort of spring occasion.
I'd say use fresh rosemary -- I used to grow mine in a pot, but I set it outside and forgot about it last fall and it got snowed on because this is what happens when you grow up in a place with no snow. Even ten years later, I accidentally kill my plants every fall. But you can usually get fresh herbs in the grocery store, in the refrigerated produce section. It really ...