Yes, my foray into food has begun.
I cracked open the cookbook (Giada's Every day Italian), and prepared a main course for guests (my girlfriend's best friend and her new man) - Chicken Parmesean. It went down really well, if I do say so myself. Adding a very small cube of butter prior to baking on top of each chicken breast was a nice finishing touch. The two things that I'd like to tweak slightly next time around are 1.) the consistency of the mozzerella and parmesean on top of the chicken, and 2.) expand the flavor a bit. While it certainly tasted fine for a first dish, and the chicken was nice and moist, it didn't really have that wow factor. The cheese was baked for a few minutes too long, and as such took on a little bit of a hardened shell. The flavor was good initially, but easily forgettable, and basically died after the first few bites. I'd like to increase the oh-la-la factor next time. How? I don't know. And therein lies the challenge.
I'll probably try something tonight, while the girlfriend is at work, as not to subject her to the misfortunes of a first-time chef. I'm thinking Pork Tenderloin or something along those lines.
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