Lemon-Ricotta Cookies

Before we jump right into talking about these fabulous cookies, can we all take a moment to admire my gorgeous china? I know the focus is supposed to be on the food here, but I am seriously in love with my china and these are the first food photos I've taken with it! In case you're wondering, my pattern is by Noritake and it's called Platinum Wave. I just love the silver swirls... it's a classic pattern that is feminine without being overly girly, and the delicate porcelain was so perfect for these lemon tea cookies that I couldn't resist photographing on it!

I think every girl deserves to have a beautiful set of china, and to drink tea and eat delicate, scrumptious cookies off of that beautiful china. I mean, what happens if the Queen stops by in the middle of the afternoon wanting tea? Certainly, you wouldn't dream of serving her with your silly old everyday cups and plates. And you wouldn't serve her any old cookies either! But don't worry, I've totally got you covered... if the Queen ever made a random stop by my house, these are definitely the cookies I'd want to have on hand.

Something as light and aromatic as tea demands a cookie equally as delicate, and these totally fit the bill. These cookies are light and fluffy, almost more like a muffin top than a cookie, and are perfect for dipping. They're also wonderfully sweet, with a bright lemony flavor that hints of spring. These little guys are perfect for that afternoon pick-me-up, when you need a little caffeine and sugar to get you through.

So if you ever needed an excuse to have a teaparty, here you go! Invite your girlfriends over, break out your pretty china, and pretend you're 4 years old again (and if you feel like dressing up in your mom's old gawdy clothes, I won't judge). And if the Queen stops by, you'll be adequately prepared!

Pork Medallions with Lemon & Rosemary

When I'm crunched for time, pan-seared pork is often a go-to staple. Usually I just lightly season it with rosemary, salt, and pepper and call it good. But, as in all things, too much of a good thing just isn't. By the time last week rolled around and I was at a loss for what to make for dinner, Dane and I had already eaten our fair share of rosemary pork chops. I needed something we hadn't tried before, but I needed it to be fast.

Luckily my Williams-Sonoma cookbook came through for me. Flipping through the meat section I was immediately drawn to this recipe - quick and easy pork, with a twist.

Now, the pork by itself is pretty basic, but... it's the sauce that makes this dish, my friends. And though the ingredients may suggest otherwise, it's unfussy and very, very easy. The end result is a light, brothy sauce, with a slight tang from the wine and capers and a subtle whiff of lemon. And don't worry if it runs on the plate a little, wanting to play with your mashed potatoes and green beans... let it. Just a little drizzle of this sauce transforms everyday pork chops and mashed potatoes into a dinner worthy of nice company. And no one needs to know it came together in half an hour... I won't tell if you don't.