What I want to do is surprise Husband with an elaborate dinner, one that involved hours of wrapping homemade puff pastry around fancy cuts of meats stuffed with equally extravagant aphrodisiac delicacies like oysters or asparagus or shaved truffles.
Of course, I’d wear the strappy stilettos.
“What strappy stilettos? You only wear those nasty slip-on sneaker things. You always say your feet weren’t designed for heels.”
Ignore that. That is my child in the background.
I do have strappy stilettos. They are midnight black and come equipped with thin sparkly straps that secure themselves around my slender (yes, slender) feet with the same expertise Christian Grey would secure Anastasia in his Red Room. There is no safe word with these shoes.
That’s how I’d start the evening.
“What about us? What are we having for dinner?”
That’s the other kid. Excuse me while I kick a box of cereal in that direction.
The house would be aglow in romantic scented candles.
“Fire hazard, Mom. Gosh. Don’t you know ANYTHING???”
That’s the sixteen year-old. Of course, that’s the sixteen year-old.
“And you can’t do scented anything, remember? Cause YOU…GET… HEADACHES!!!”
Okay. That was really, really loud. Where was I? The house aglow in romantic, scented candles. Me in sexy shoes.
I’d be wearing a silk something or other, something to show off that amazing flat stomach.
…One second please.
“STOP THAT LAUGHING! It was flat before YOU PEOPLE RUINED IT!!!!!!!”
Anyhow, there’d be smooth jazz playing, maybe some Miles Davis Autumn Leaves…
“Hey, isn’t that the song you wanted papi to learn to play on the saxophone you bought him? The sax that’s been sitting there gathering dust for a hundred years?”
Ignore them. As I said, Autumn Leaves would be playing in the background. I’d serve dinner. I’d look amazing. Husband would gaze into my eyes and…
“Ewwwww…get a room!”
“BTW papi isn’t here, remember?”
So they are in stereo now?
Okay fine. I’ll make this quick:
I look hot. I’ve made this fancy dinner. There’s dim lighting and sexy music.
There’s no children. There’s no children. There’s no children.
There’s just Husband and I. Maybe he’s gotten me roses or a gift or both (I don’t need it, I don’t need any of it, just him, but, hey, it’s not like I am going to say no) and we gaze into each other’s eyes and smile and say, “Happy Valentine’s Day!”
But here is how it really goes guys:
Husband is off in some other country for work, as usual. These kids, good God, these kids that I sometimes wanna kill (in the most loving way) are here. And they’re hungry. And dinner isn’t ready yet. So I’ve gotta do something quick. Something simple. I’ll throw a steak on the grill, make some mashed potatoes, offer up a nice green salad.
“We hate salad, Mother…”
Okay, whatever. Hopefully one day they’ll eat salad. One day after meals and meals and meals of watching their mother eat salad, something will click and they’ll eat a salad.
And then dessert, because after all, it’s still Valentine’s Day.
I need something to commemorate my love to my man, albeit apart and long distance. Something that would follow that amazing entrée I’ve made up in my head.
I’m thinking crepes.
Don’t be afraid!
Crepes are easy, really.
You can super cheat and buy them premade. (I’ve super cheated, yes I have.)
Or you can whip up a batch and keep them in the fridge- just pull them out whenever you want. They’ll last up to two weeks like that.
Raspberries go great with crepes and feel fancy. And you’re gonna love this: all you do is spread your favorite raspberry jam inside the crepe, roll it up, and sprinkle the outside with raspberries, confectioner’s sugar, and fresh whipped cream. Seriously! That’s it!
“Wait, did you say crepes?”
“Yes, yes! We want crepes! Can we have crepes?”
Oh no. They’re still here?
“Can we just have dessert for dinner, Mom?”
“Ooooh, yeah, dessert for dinner! Dessert for dinner! Dessert for dinner!”
Someone help me.
- Basic Crepe Recipe
- 1 ½ cup whole milk
- 1 teaspoon vanilla extract
- 4 tablespoons butter, melted
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ cup fresh raspberries
- favorite raspberry jam
- confectioner’s sugar
- 2 mint sprigs, as decoration
- Throw everything into the blender (start with the wet ingredients first.)
- Blend until smooth, about 1 minute.
- Let batter sit for at least 30 minutes. If you are organized and plan ahead, letting it sit overnight in an airtight container is the die-hard way to go (just mix it up when ready to use)! But don’t worry. I am unorganized and impulsive when it comes to food cravings which leads me to wanting crepes RIGHT NOW, i.e., letting the batter rest a half an hour works just fine.
- Heat a 12-inch nonstick skillet over medium heat.
- Lightly coat with butter or Pam.
- Add 1/3 cup of the batter and swirl it around so it coats the whole skillet.
- Cook for 2 minutes..
- Use a spatula to carefully flip. Cook 1 minute.
- Slide crepe off and repeat, coating pan each time.
- You can keep crepes warm in a preheated oven or just store them in the refrigerator in a gallon-sized Ziploc bag, taking out what you need as you go. To heat, just microwave on high for 10 seconds.
- Use 4 crepes (2 per person.)
- Pick your favorite raspberry jam. Add 2 teaspoons in center of warm crepe and spread all around. Roll up crepe.
- Sprinkle with fresh raspberries and confectioner’s sugar and add a dollop of whipped cream.
- If you want it super fancy, include a sprig of mint for extra color. Repeat.
- Serves 2 lovebirds.