Well folks, the unthinkable happened. First of all, I've been watching Food Network non-stop (per your suggestions) and find myself thinking about cooking all the time. WHO AM I?
Second of all, I was actually motivated to make myself a good dinner. Usually, I'll make myself a sandwich or a salad, but last night I felt like taking on a challenge.
I decided to make fettucine with a lemon cream sauce, a recipe I spotted in an old issue of the now-defunct Domino Magazine. I zested two lemons and chopped fresh rosemary.
For the lemon cream pasta sauce, I simmered 2 cups of heavy cream until it was reduced by a third and then added my lemon zest and rosemary. I will note, the rosemary was almost overpowering; next time I will use a little less.
Then I mixed the citrus vinaigrette from Giada's recipe. It was SO good. Like, good enough I'm going to make enough to bottle it next time. AND with the exception of lemons, I had all the ingredients already: olive oil, orange juice, lemon juice, honey, pepper and salt.
I tossed the fettucine with the cream (which was a little too drippy for my taste, but that's because I made a small portion of fettucine and didn't adjust for that fact) and doused it with parmesan cheese.
Meanwhile, I used the paltry amount of parmesan I had left to make a little cup for my salad. I placed a mound of parmesan on a cookie sheet and baked it until it was golden, then quickly took it out, popped it on top of a muffin pan and used the bottom of a plastic cup to push it down into the muffin shape.
It was SO good and SO easy and I plan to make this salad any time I have company, so you can expect it if you ever come to visit.
I decided to make fettucine with a lemon cream sauce, a recipe I spotted in an old issue of the now-defunct Domino Magazine. I zested two lemons and chopped fresh rosemary. 
For the lemon cream pasta sauce, I simmered 2 cups of heavy cream until it was reduced by a third and then added my lemon zest and rosemary. I will note, the rosemary was almost overpowering; next time I will use a little less.
Then I mixed the citrus vinaigrette from Giada's recipe. It was SO good. Like, good enough I'm going to make enough to bottle it next time. AND with the exception of lemons, I had all the ingredients already: olive oil, orange juice, lemon juice, honey, pepper and salt. 
I tossed the fettucine with the cream (which was a little too drippy for my taste, but that's because I made a small portion of fettucine and didn't adjust for that fact) and doused it with parmesan cheese.
Meanwhile, I used the paltry amount of parmesan I had left to make a little cup for my salad. I placed a mound of parmesan on a cookie sheet and baked it until it was golden, then quickly took it out, popped it on top of a muffin pan and used the bottom of a plastic cup to push it down into the muffin shape. 
It was SO good and SO easy and I plan to make this salad any time I have company, so you can expect it if you ever come to visit. This was a perfect summer dish — very light, zesty, flavorful but not overpowering. Pasta can feel so heavy in the summer, but this was fresh. Definitely my favorite meal I've made so far.
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