I read an article recently that was written on the premise that because of the Pandemic, people are going back to a traditional model of dating, (with a little twist). Since singles aren’t able to meet each other the way that they are accustomed to; at exercise class, a friend’s party, weddings, church, in a night club, etc., many are turning to technology. It is being referred to as “video dating” and the great thing about it is that couples are able to get some ‘face time’ with a possible partner, without breaking any quarantine rules. So, as they say, “what is old is new again”. People are getting to know each other prior to being able to physically spend time together.
Whether you are looking for a sweetheart, or you are one of the lucky ones who already have that special someone, keeping things fresh and fun is key.
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“Sweet Notings”
My husband and I became FB friends before we started to date. At that time, FB had a proprietary messaging system which we used routinely to touch base throughout the day. I used to love to see this little red dot next to the FB icon on my phone indicating that I had another message waiting. We would write each other rhymes, limericks, riddles, and made-up lyrics written to go with well known tunes. It was a lot of fun and a creative way to get to know each other. AHHH! Such fun memories.
I find writing letters especially gratifying when using a nice pen on pretty stationary. Sadly, this time honored custom of hand writing letters has gone by the wayside in favor of email, text messaging and social media. People are too busy and don’t have the interest to be bothered with such a time consuming convention. Be that as it may, I would argue, and science will back me up, that writing love letters is not only a wonderfully romantic and thoughtful gesture, it is also good for your health.
February is a particularly special month for me. My son was born in February, my wedding anniversary is in February and Valentine’s Day follows our anniversary just a few days later. I am a romantic at heart, and I love celebrating love, but selecting something for my wonderful husband to unwrap is always a conundrum for me. Conversely, David is a master at the art of gift giving. He has the most amazing talent for ferreting out the perfect present which magically makes my day while, at the same time, reveals how he really gets me.
This Valentine’s Day, I think I have come up with the perfect gift–a love letter. Love letters are personal, intimate and timeless. They are a piece of the soul and they share the many colors and textures of the heart. They are truth and passion infused with vulnerability, idiosyncrasy and…. well….love.
If you are searching for the perfect something for your special someone, perhaps you might enjoy trying your hand at the art of love letter writing and I have a few pointers to help you get started.
If writing a love letter feels a bit daunting, try writing a few little notes on hearts cut out of card stock. I placed these in a mini-mailbox for something unique to open on Valentine’s Day. You can also use post-it notes or make a little “fortune teller” with a few sweet nothings written inside.
How To Write a Love Letter: 7 Helpful Tips
- You will need: a pad of paper, (let’s go old school all the way)– for your rough drafts, and a nice quality paper or stationary for your final draft, and a good pen. Keep in mind that you will be doing several drafts so don’t worry about spelling or punctuation to get things started. That will come later.
- Get into the right frame of mind. Turn off your inner critic–the voice in your head that announces what everyone else might think. Don’t focus on saying the right things or using the perfect words. Let yourself get out of your head and into your heart. Most importantly, breath and take your time.
- Start your letter with something personal–a special name or reference.
- Next, write about the purpose of your letter. Why you are writing this letter and what you hope it will bring to the person reading it.
- Be yourself and write the way you would normally speak. Express what is in your heart and don’t hold back. This is the center of your letter so give it your all. Be honest–unfiltered. Write the things that make you happy, things that you fear and what you are grateful for. Be vulnerable–share the thoughts and feelings that may be dark, petty or vain. Share your hopes and dreams and the things that get in their way, use examples. How have things changed since you met? What is the most romantic thing he/she has ever done for you and what about him/her surprises you? What does he/she do all the time that makes you feel loved? Be playful.
- Close the letter by pulling all of the elements of the letter together; why you wrote it, how you feel now and what you look forward to in the future. You might have a favorite poem or maybe a line from a movie that you both identify with that you can weave into your closing.
- Sign it with something romantic like, “With all my love”, or “Yours forever and always”. (I like to SWAK using one of my favorite colors of lipstick). Maybe scent it with a little spritz of your perfume or draw something in the margins. Whatever you choose to do, let it reflect who you are and how you feel about the person who you are writing to. ♥
If writing just isn’t in your wheelhouse, then how about the the old adage–‘The best way to the heart is through the stomach’.
I propose starting with something SWEET!
Food is symbolic of love when words are inadequate.
Molten Chocolate Cakes with Huckleberry Sauce and Vanilla Ice Cream For Two
This recipe is one of my favorite desserts. It is quick and very easy to prepare. You can serve with raspberries or chocolate covered strawberries if you don’t happen to have any huckleberries.
Molten Chocolate Cakes with Huckleberry Sauce For Two
Ingredients
- ¼ cup Unsalted butter 1/2 stick
- 3 oz good quality semisweet chocolate chopped
- 1 tbsp heavy cream cold
- 1 tbsp confectioner's sugar
- 1 large egg
- 1 large egg yolk
- ⅛ cup granulated sugar
- ½ tsp pure vanilla extract
- pinch salt
- 1 tbsp all-purpose flour
Huckleberry Sauce
- 1 cup huckleberries fresh or partially frozen
- ½ tbsp fresh squeezed lemon juice
- ¼ cup granulated sugar
- 1 tbsp cornstarch
Instructions
- Preheat oven to 450° F. Grease and flour 2 (6 oz) ramekins using butter and flour in each, tapping out the excess flour. Set on a baking sheet.
- In a double boiler, or glass or metal bowl set over a pan of simmering water, melt the butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from heat.
- In a bowl, whisk together the egg, egg yolk, sugar, vanilla and salt until thick ribbons form, about 3 minutes. Sift 1 tablespoon flour into the egg mixture. Fold the chocolate into the egg mixture. Divide between the ramekins and bake until the sides of the cake are set and the tops are puffed but still soft, approximately 11-14 minutes.
While the cakes are baking, make the Huckleberry Sauce
- Mix sugar and cornstarch together in a small saucepan. Stir in ¼ cup water and ¼ cup fresh or partially frozen huckleberries. Bring to boil over medium heat. Cook, stirring until clear and thickened. Remove from, heat and add remaining ¾ cup huckleberries and ½ tablespoon lemon juice, or to taste.
- Serve huckleberry sauce over molten chocolate cakes and vanilla ice cream.
People who love to eat are always the best people.
Start the Day With Something Scrumptious!
Dutchbaby Pancake with Warm Fruit Compote
Equipment
- Cast iron skillet
- Food processor or blender (optional)
Ingredients
Dutchbaby Pancake
- ⅔ cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- 2 tbsp granulated sugar I use vanilla sugar
- ⅛ tsp kosher salt
- 2½ tbsp unsalted butter
Warm Fruit Compote
- 3 tbsp granulated sugar (or to taste) I use vanilla sugar
- pinch kosher salt
- 2 tsp cornstarch
- 1 Meyer Lemon juice and zest
- ⅔ cup frozen huckleberries divided
- 1½ cups sliced peaches, pears or combination
- 1 cup fresh berries
Instructions
Dutchbaby
- Using a food processor or blender, blend together: flour, milk, eggs, sugar, vanilla and salt. (This may be made ahead and refrigerated up to 1 day ahead.)Preheat oven to 400° FPlace butter in a cast iron skillet and set in oven as it preheats. (Be sure to remove when butter has melted and before it begins to brown, about 5 minutes.) Remove skillet from oven, brush the bottom and sides of the skillet, to ensure entire surface is covered generously. Slowly pour batter into skillet and bake 26-31 minutes, until pancake is well browned and cooked in center.Cool for a few minutes and sprinkle generously with powdered sugar.
Warm Fruit Compote
- In a small saucepan, mix together 3 tbsp sugar, pinch of salt and cornstarch until evenly combined.Add juice and zest of lemon and ⅓ cup frozen huckleberries. (Other frozen berries may be substituted if you don't have huckleberries.)Cook, stirring frequently, over medium high heat until sauce has thickened. Fold in fresh fruit, berries and remaining frozen huckleberries (if using) and heat through. Pour warm fruit over top of warm Dutchbaby pancake. Serve and Enjoy!
Cooking is like love. It should be entered
into with abandon or not at all.
Lemon Chiffon Pie
Equipment
- ISI Whipped Cream Dispenser (optional)
Ingredients
- 1 packet powdered gelatin
- 4 jumbo eggs whites and yolks separated, at room temperature
- ¾ cup granulated sugar
- ½ cup lemon juice freshly squeezed
- 1 tbsp lemon zest finely grated
- ½ tsp kosher salt
- ½ cup heavy cream
- ¼ tsp pure vanilla extract
- 1 9" pie crust baked
Instructions
- Place ¼ cup water in a small bowl and sprinkle gelatin over top of the water. Set aside to allow it to bloom.
- Whisk the egg yolks, sugar, lemon juice, zest, and salt in a medium bowl and set over a medium pot of simmering water. (You only need a couple of inches of water in the pot. Do not allow the bottom of the bowl to touch the water.) Cook, stirring occasionally until the mixture has thickened slightly, approximately 18 minutes.
- Remove from the heat and whisk in the gelatin mixture until thoroughly combined. Cool completely at room temperature, or refrigerate for 25-30 minutes, stirring frequently.
- Beat egg whites on medium-high speed until stiff peaks form, 1-2 minutes. (Being careful not to break the whites)
- Fold the whites into the cooled yolk mixture using a spatula or a spoon with a whole in the middle, so as to keep as much loft in the mixture as possible.
- Pour the chiffon into the baked pie shell and refrigerate for at least 4 hours, or overnight.
- Serve with slightly sweetened whipped cream and fresh raspberries
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