little black journal

I’ll admit that I was a little skeptical when Shane said that instead of going out, he wanted to cook Valentine’s dinner for us at home this year (I had visions of him walking through the door with a take-and-bake pizza and a bag of pre-mixed salad), but shame on me for doubting him. My man really pulled out the big guns on this one. Our menu consisted of stuffed Cornish game hens, asparagus, and fresh baguette. Fancy. And delicious. Then hens were stuffed with a rice pilaf and baked with fresh rosemary, garlic cloves, and lemon wedges, then topped with a gravy made from white wine and the leftover juices. Mmmmmmm…

I was in charge of dessert and decided on bananas foster, for its decadence and simplicity. Paired with vanilla ice cream and a small glass of the Port I gave Shane for Valentine’s Day, it was heaven. Quick word to the wise, though: make sure you’re leaning away from the pan when you light the rum on fire. Shane was taken by surprise by how high the flames leaped up (I laughed as he immediately raised his hands to his forehead, checking to see if his eyebrows were still intact).

The best part of it all? Taking the time in the midst of a busy week to sit down at the table and devote our attention to one another for a couple of hours. Our lives have been rather hectic lately, with me studying for my licensing tests and Shane working insanely long hours. We had lots of catching up to do, and what better way to do it than over good food and wine?

Many thanks to my husband for putting himself out there this Valentine’s Day. Shane is the first to admit that he’s typically no ace in the kitchen (unless you’re in the mood for a cheese quesadilla), and it would have been easy for him to pick up the phone and make reservations at one of Seattle’s hundreds of restaurants. Watching him go to such great lengths to make this meal extra-extra special reminded me that I am one incredibly blessed woman.