Although it's been a while since my last "Food on Friday" column, it doesn't mean there hasn't been any food preparation going on at the house in the interim. On the contrary, the kitchen has been quite a busy place — as, I imagine, it has likewise been for most of my readers.
Now that we're out of the late fall/early winter holidays, a regular routine is returning. But around here, "regular routine" also regularly involves innovation and variation.
Such was the case with the most recent baking of lemon bars. (Here's a photo of the bars right after I took them out of the oven.) I follow the recipe in a Betty Crocker cookbook from the 1980s, and one of the variations listed calls for the inclusion of shredded coconut. I'd never made this variation before, but I had (still have) some coconut in the refrigerator I'm trying to use up, so "Lemon Coconut Bars" it was.
When I served them, there was some initial trepidation on my family's part ("We've never had them with coconut before."), but that lasted only until they started to consume them. The bars were as big a hit with coconut as they are in their traditional, coconut-less form. And it is further proof (as if such proof is needed) that one should never be afraid of attempting variations on favorite recipes.