Lemon Orzo salad recipe, lovely surprise and paying it forward

- I've blogged about the Lemon Orzo salad from Fresh Market at least two times.  It's that good.  And with the help of the internet (what did we do without you?), I figured out how to make it at home.  There it is - adapted from a recipe I found from a blog named Blonde Appetit (hers had butter in it - I used olive oil.)  Recipe is at the bottom.* Let me know if you make it.  It's so good.

- Coming home on Monday evening to a package on the doorstep.  It was a surprise from Leonora, who writes the blog "A Journal of Days" and started off the new year by throwing out a Pay It Forward challenge:

"2013 creative Pay-it-Forward:  The first 5 people to comment will receive from me, sometime in the next calendar year, a gift.  Perhaps a book, a baked good, a candle, music, a surprise!  There will likely be no warning and it will happen whenever the mood strikes me.  These 5 people may wish to make the same offer on either their facebook status or via their blog."

It was definitely a surprise and I loved the note, "Everyone needs a little lilac in their life."  Leonora blogged about the scent of lilacs one day and I commented I didn't know what they smell like.  Now I do.  :)  Thanks again, Lee!  A delightful surprise.

- So I throw out the same challenge - the first 5 people to comment today will receive something good in the mail, when you least expect it.  You just have to supply your address in an email.

* Lemon Orzo with Pine Nuts

1/2 lb. orzo (about 1 generous cup)
1/2 cup pine nuts, toasted
1/2 pint cherry or grape tomatoes, whole
1 large handful baby spinach leaves, roughly chopped
1/2 lemon, reserve the other half in case you need it
Olive oil (about 1/3 cup)
Kosher salt and pepper, to taste

Boil orzo in 3 quarts of salted water for 10 minutes until firm.  Drain.  In a large bowl, combine spinach, pine nuts, and tomatoes.  Squeeze the juice of 1/2 lemon over pasta.  Give it a good stir.  Drizzle a good amount of olive oil in a circle over the bowl.  Keep in mind not to use too much, as it marinates, the pasta will absorb the oil and you can always add more.  Add a small palmful of Kosher salt.  Add a few shakes of pepper.  Stir.  Taste.  If you prefer more lemon, add the juice of the second half.  Again, remember with salt, etc., you can never take away, but always add more.  Let marinate.  Then enjoy.

I ended up using the whole lemon, adding the second half later, as suggested.