so, what did you do for st. valentine’s?
There are two things I want to talk about tonight. And one’s pretty heavy, so I’ll start with something a bit more upbeat. 
Last weekend I had the privilege of cooking some more recipes from The Splendid Table’s How to Eat Supper, for my own Valentine … we made a simple pan-rasted salmon on a bed of fresh greens, which looked a little something like this:
Alongside it went the almond-turmeric potatoes, which were tasty, but I failed to brown the onions enough beforehand so I wasn’t 100% satisfied. I’m going to have to make this side dish again to see if I can get it right. But it was an excellent, quick, easy and very healthy entree, and it seemed to go over well.
And since I had a special request from the principessa for a chocolate-based dessert, we had whipped up some gooey chocolatey cinnamon-tinged mini cakes. I served them with vanilla bean ice cream and fresh strawberries, and it went a little something like this:
Of course, it looked better on the 14th than this recreation I made on the 19th did, and apparently I need to work on my presentation, but with all of the flavors of the bittersweet chocolate, the tart and sweet berries, and the smooth, cool cream, well … let’s just say it was a good Valentine’s Day.
Buon appetito!
