All Apologies

That's what I'm about.  All apologies.

You've visited.  Read.  Commented.  I have been...not there in return.

A couple of weeks ago, I was promoted at work.  To manager.  To working 40 outside the house.  When before it was more like 24.  My hours have roughly doubled.  Responsibilities + 100.  Extending common courtesy to fellow bloggers is on the downtrend.  The way-way-down downtrend.
And that sets up Apology #1.

As you probably know, Google Friend Connect is dying or perhaps even already dead.  I've done nothing about it.  Mostly because I haven't had the time to consider what this means to your blog and mine.  No widgety alternatives provided for you.  No nothin'.  Apology #2.

And Apology #3 is a doozy.

From what I have read lately, so many of you are dieting and exercising and eating beautiful, healthy foods.  And here I am.  Again.  Porking you up.  This time with a creamy, velvety sauce.  A creamy, velvety sauce with a shot of brandy no less.  I'm sorry.  I'm sorry because you will want to eat the whole pan.

Unless you don't like lemon or brandy or cream sauces.  In which case I'm not sorry.  In that case, I feel sorry.

Lemony pasta is something I've come to love.  One of my favorites--for years now--comes from Giada.  But wait.  Tagliolini al Limone from Tessa Kiros is my new favorite.  It has the perfect blend of tart from the lemon and sweet from the brandy.  And I'm always a sucker for cream-based sauces.  (My fat thighs... I'll do what I want.)

One thing I really liked about this recipe is that the lemon zest isn't added near the end of cooking (although I did use some as garnish).  It's sauteed in butter before anything else hits the pan.  Mmmm.  Lemony butter.  Mmmm.  Buttery lemon.

Boozy, lemony alfredo.

What?
I'm forgiven?

~~~~~
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Tagliolini al Limone
slightly adapted from Twelve by Tessa Kiros

1 lb tagliolini (I used fettuccine)
juice and zest of 1 lemon, reserving some zest for garnish if desired
about 2 Tbsp butter
4 Tbsp brandy
1 cup heavy whipping cream
salt and pepper
1 cup freshly grated Parmesan, reserving a few tbsp for garnish
chopped fresh parsley for top, if desired

Cook pasta according to package directions.  Drain, reserving about 1 cup of the cooking liquid.

Meanwhile, finely chop the lemon zest.  Heat the butter in a large skillet and add the lemon zest.  When it begins to sizzle, add the brandy.  Cook until it has evaporated.  Add the cream and lemon juice and heat until bubbly.  Season with salt and pepper, being careful with the salt since Parmesan will be added later.  Remove from heat.

Toss the cooked, drained pasta with the sauce, adding some of the reserved cooking liquid if needed.  Stir in the majority of the Parmesan cheese.  Transfer to a serving dish and top with reserved lemon zest, Parmesan cheese, and chopped parsley.  Serve immediately.  Serves 6.