What’s Cooking This Week: V-Day Edition


I’ve never been much for Valentine’s Day. Not since the late 1980s, anyway, when I dutifully filled out the “TO” and “FROM”s on drugstore Valentine’s cards and deposited them in my classmates’ cubbies.

But now that I’m a mom, these types of holidays appear to be taking on on a renewed importance. I got an email from the Bean’s preschool last week “inviting” me to provide Valentine’s Day cards for each of the 28 children and four teachers in the class. Wait, this is still a thing?! Indeed.

In a moment of sheer insanity, I decided the Bean and I ought to make the Valentine’s Day card ourselves. This is what good moms do, right?

2 sheets of red cardstock, 6 bottles of glitter glue, 2 temper tantrums, and 180 heart stickers later, we have 7 cards. Even this sleep-deprived baby brain can do that math—25 left to go. There may be a trip to the drugstore in my future.

Not wanting to be out-celebrated by the preschoolers, I decided that that Kiwi and I ought to have our own little V-day fete. The stress of a new baby, busy days at work, and a cold and miserable winter have taken its toll over the past month, and Valentine’s Day seems like a good excuse to reconnect over a big plate of delicious grub.

Here’s what’s on my menu:

  • I have been waiting for an excuse to make these Slow Cooker Korean Short Ribs, and this seems like the perfect one. I’m going to un-paleo the recipe though, substituting coconut aminos with the soy sauce I’ve got in my cupboard, and coconut vinegar with apple cider vinegar.
  • To soak up the juices from the short ribs and up the healthy-quotient of the meal, I will serve the ribs over a pile of my friend Dara’s Cauliflower Carrot Parsnip Puree.
  • For some greenery, I will dress arugula and sauteed ‘shrooms with this kick-ass vinaigrette. So simple; SO delicious.
  • And finally, nothing says “I love you” quite like a $7.99 half-pint of imported berries. And so dessert will be this Blackberry Clafouti.

Can we say lucky hubby? Hopefully he comes through with a bottle of bubbly and some flowers for the table.

What’s on your V-day menu?

3 Responses to What’s Cooking This Week: V-Day Edition

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