A Celebration with "Heart".

Valentine's Day is always observed on February 14. Esther Howland of Worcester, Mass., published the first American Valentine in 1849. Hallmark first offered Valentine's Day cards in 1913 and began mass producing them in 1916.

February hasn't been the same since. Mind you, the very first Valentine Day was celebrated wayyyyyy back when Romans celebrated the feast of Lupercalia. Flash forward to the 3rd century A.D. when Emperor Claudius II executed two men — both named Valentine — on Feb. 14. Their martyrdom was honored by the Catholic Church with the celebration of St. Valentine's Day. 

Later Pope Gelasius I, muddled things in the 5th century by combining St. Valentine's Day with Lupercalia to expel the pagan rituals. It always comes back to the shenanigans of us Pagans... geez louise.

That all said, I personally prefer to celebrate my special someone (if and when I eventually have a special someone again that is...), all year long and not just limit it to one, booked ended day of love. If you plan on going out to have a dinner on Wednesday you will be faced with seatings beginning at 5pm and run till closing. 

In some places your reservation options may be limited and you won't get your first course until 10pm all the while being glared at by the wait staff until you finish the warm molten chocolate cake with cinnamon ice cream (if you're lucky) or the medley of "fresh" berries on a plate with a very much "pre-made" white chocolate fan and accompanying drizzle.  Zzzzzzzzzzzzzzzzzzz...

                              

My advice? 

Stay home. 

Save your money. 

Go to Bev Mo or Vendome and buy a couple of really lovely, velvety Syrah or a nice Merlot. Stop by Trader Joe's and pick up some fresh Roma tomatoes and panini fixin's... don't forget a few bunches of your honey's fav flowers to put around the house...

...make sure the fire pit/wood stove/fireplace is ready to go and, fill the house with dinner at home. Dessert could be anything...my go-to? Creme Brûlée. Simple. Classic and they'll think you slaved in the kitchen F-O-R-E-V-E-R to make it (which has never been the case). All the recipes are below.

So, no matter what you decide to do (or not do), having someone in your life who loves you down to your core... well, that IS something to celebrate.
                                    

xoxoxo

with love from

The Sunflower (and Foxx)

Tomato/Basil Bisque

Whatcha Need:

2 Medium Carrots
2 stalks celery
6 tomatoes (roughly chopped)
1 large onion
1 bunch fresh basil
1 stick of unsalted butter
2 tbsp unbleached flour
2 X 26 oz cans of chopped tomatoes
2 cups chicken stock (broth is fine for this)
4 bay leaves
1/2 tsp salt
1/2 tsp black pepper
2 cups whole milk ( or I like to use heavy whipping cream)

How To Do It:

Cut carrots, celery and onion into large chunks and pulse in a food processor till finely grated. In a medium saucepan, heat butter over medium heat and cook veggies until soft and translucent, ( 3 to 4 mins), stirring only occasionally. Add flour and cook until flour is absorbed, about another minute.

Add tomatoes, broth, bay leaves, all the basil, salt and pepper. Simmer soup uncovered over low heat for 30 minutes, stirring occasionally. Let cool 15 mins. Remove the bay leaves then emerge an emulsifier in the soup and process until just smooth. Leave some texture. Return to stove and add the milk (or whipping cream) and heat through for 5 minutes. Garnish with a basil leaf.

Panini

There are all kinds of different Panini combinations. This is the Roast Turkey and Swiss.

Whatcha Need:

2 tablespoons fat-free mayonnaise
4 teaspoons basil pesto
8 (1-ounce) thin slices sourdough bread
8 ounces sliced roast turkey breast
2 ounces thinly sliced Swiss cheese
8 (1/8-inch-thick) slices tomato
1 bunch fresh basil (makes enough for 4 panini)

How To Do It:

Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices.

Preheat grill pan, large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden brown. Repeat process for the number of panini's you need. 

I suggest dunking the sandwich-goodness INTO the tomato bisque for the perfect result!

Classic Creme Brûlée


It is said that if you make this for dessert the very first time a potential mate has dinner at your house, they will be yours forever; or so I’m to understand.

Whatcha Need:

6 egg yolks
6 tbsps white sugar, divided
1/2 tsp vanilla extract
2 1/2 cups heavy cream
2 tbsps brown sugar
2 tbsps Grand Marnier

How To Do It:

Preheat oven to 300 degrees F (150 degrees C).
Beat egg yolks, 4 tbsps sugar and vanilla in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight. Preheat oven to broil.

In a small bowl combine remaining 2 tbsps white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

Remove from heat and allow to cool. Refrigerate until custard is set again. Garnish with fresh berries or maybe some homemade whipping cream.

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