It is a Leap Year so we got an extra day in February! So because this was the last Sunday in February I had to make sure it was a Sunday Supper of Love to remember! I decided - even as the Low-Carb Girl in the house - to go all out and make The Hubster home-made pasta! I topped it with chicken Parmesan and made a side of squash stacks of eggplant, yellow squash, and zucchini, and some lovely garlic knots. I finished it off with almond-liquor raspberry-topped cheesecake and a Bishop Burgundy cocktail. It was nothing short of amazing, but was still pretty easy! Who would you like to show some love to? The way to the heart is through the stomach, no?

FAST & EASY HOME-MADE PASTA

3 large eggs
1/4 teaspoon salt
a pinch of black pepper
1/2 teaspoon olive oil
1 cup flour

Add the eggs, salt, pepper, and olive oil to a food processor fit with the blade attachment, and pulse two or three times. Add half the flour, and pulse until it is absorbed into the eggs and you have a bit of a paste. Add the rest of the flour, and continue to run the blade until you see a ball-shaped mass of flour and eggs bouncing around the processor. If the dough is still too sticky to the touch, add an extra tablespoon of flour. If it's a bit dry, then add a little water as needed. Take the pasta dough out and roll/shape according to what you're looking to accomplish with your dish. For us this time around, it was fettuccine-shaped with marinara sauce. I cooked it in the sauce for about five minutes, as fresh pasta takes a lot less time to cook. And it was incredible.

NOTES: Carbs doesn't mean unclean in my house. I still use organic ingredients, including the flour and olive oil. I really do believe in this particular case, it makes for a better-tasting pasta. Happy eating!

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We LOVE sandwich night in our house. That's a BIG PART of Life As She Does It! This particular night, we came home from Legacy Fitness Boot Camp and had to make a quickie dinner. Well! A Reuben sandwich with home-made thousand island dressing, and some from-scratch onion rings took exactly thirty minutes to make. Gourmet gastro-pub dish - and it totally hit the spot!

REUBEN SANDWICH

1/2 pound sliced corned beef

4 slices Swiss cheese

4 slices of your favorite bread (traditionally: rye, we used Ezekiel)

1/2 cup sauerkraut, drained

Toast bread and split corned beef among two sandwiches. Split sauerkraut and place on top. Place two slices of Swiss cheese per sandwich and stick open face under broiler until cheese is melted. Remove from broiler and place second toasted piece on top for each sandwich. To make it easier to eat without it falling apart as you do, I made the thousand island for the sandwich to be dipped into per each bite (recipe follows). I only put about half-a-teaspoon over the cheese before I cover with the last piece of bread. Serve with home-made onion rings.

NOTES: I use organic ingredients, including the sauerkraut, which I had to order online; if using regular sauerkraut, you can find it on the canned goods aisle. But if this is the case, use the one in the jar. The sauerkraut in the can tastes just awful. Squeeze it tight in order to keep your sandwich from getting too wet! For a low-carb option, prepare as a wrap using low-carb tortillas.

THOUSAND ISLAND DRESSING

1/2 cup mayonnaise

2 tbs ketchup

1 tbs apple cider vinegar

1 tbs pickle relish

1 tbs pimentos, chopped

1 sprinkle of sugar

sea salt

pepper

Mix all ingredients in a bowl and whisk vigorously. Place under sandwich, on sandwich, or on side of sandwich for dipping. Use leftovers for salad!

ONION RINGS

2 cups flour

1 egg, beaten

1 tbs Italian seasoning

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 cup beer

1 thickly sliced onion

1 cup canola oil

Mix all ingredients down to beer together in a bowl with a whisk Dip onion slices in it and fry in a deep, heavy frying pan with heated canola oil. Flip after about one-and-a-half minutes. Cook for same time on other side or until golden brown. Let cool on paper towel and sprinkle with a little sea salt as they cool. Serve alongside sandwich.

PASTA LOVE

REUBEN-ESQUE