Thank you both - it was a lot of fun! I hastily got three things out into the snowbank too (winter sewing a bit late) today.

I was asked by a couple of you for the pasta recipe:

"Pates aux Citron, Jambon, et Olives Noires le Procope" from Patricia Wells' Bistro Cooking

1/4 c fresh squeezed lemon juice

1/2 c olive oil

8 slices prociutto (or other nice ham) cut in thin strips

1/2 c oil cured olives, pitted and chopped

2 tsp fresh snipped thyme (or 1tsp dried)

Grated zest of 2 lemons

coarse ground black pepper

1/2 - 1 lb (I used about 3/4) capellini or angel hair pasta

1. Lightly mix lemon juice and olive oil with a pinch of salt (and the dry thyme if you use that) in a small bowl.

2. Combine the ham, olives, fresh thyme, lemon zest, and some pepper into a large serving bowl

3. Boil pasta until just tender. Drain. Add pasta to the serving bowl. Pour on the lemon juice/olive oil dressing and toss gently to mix. Sprinkle with a bit more pepper. Serve.

It's really that easy! :)

-Marie