We went to Florida this weekend to visit some dear friends and their 15-month old baby, and it was a shock to the system to get back to Boston, a mere 8 hours after leaving the white-sand beach on an 80-degree day, and walk out of the airport to frigid 18-degree winds. Yikes.
Sigh.
Maybe tonight’s the night to break into the fancy peppermint-infused hot chocolate mix I bought on a post-Christmas sale at Williams-Sonoma? In the meantime I’m looking at a photo of last week’s tulips and thinking about Valentine’s menus. We’ve given up on going out; it’s like New Year’s in terms of overcrowded, rushed restaurants serving so-so fixed menus… Last year I made a classic steak and potatoes dinner, along with those overplayed molten chocolate cakes. Ben loves them and I admit they are very tasty. This year I might do something lighter–maybe a fancy pasta and a really great salad, and then something rich for dessert?
What are you guys cooking for Valentine’s Day?
We are having grilled pork loin with cranberry rosemary sauce, brown butter broccoli and roasted red potatoes.
I am going to attempt creme brule’ for dessert. I can’t wait to try out my new torch!
I agree with you about avoiding restaurants on ‘event’ nights.
We’re debating between lamb chops and a luscious smoked salmon pasta that is appropriately pink. I bought a split of nice Champagne, which is all we ever want anyway, and a tiny wedge of Delice du Bourgonne to go with it. We’ve learned not to to load up on the appetizers though that is one way to go; just have appetizers and forget fixing dinner!
apparently I am eating airplane food? I don’t know…he won’t tell me anything! if I coooould cook, I would be making lightly breaded, sauteed tilapia in a lemon wine sauce with braised brussel sprouts and cauliflower puree (with a bit of saffron to give it a bit of smokiness). I made a variation of the volcano cake (which M also loves) with a red velvet cake and a chocolate mouse filling. It was stupendous! And not as heavy as a normal volcano cake.