Valentine's Day

Travis and I have decided that Valentine's Day is just not our holiday. Let me give you a little background. The first year we were dating, I ended up trying to pass kidney stones on Valentine's Day, and had a shot of Demerol that completely knocked me out. I looked stoned in the pictures. The next year, Travis fell off a roof three days before Valentine's Day and broke his back and leg. So he was the stoned one this year. After taking a muscle relaxer and a pain killer, he couldn't even stay awake. Third year, I was pregnant and stuck to an IV pole. For some reason that day Olive Garden sounded okay. So we braved the crowds, waited an hour and a half, and when my food came I took one bite and then vomited in the bathroom. From that point on we decided not to make a big deal out of Valentines Day. This year was fun, because Isaac loved making Valentines for all of his friends. He helped me make treats for his school and even made me and Travis TWO Valentines. They truly melted my heart. Travis and I said no presents this year, so it was a nice surprise when my brother Mike and his partner Jeremey(who we invited over for dinner), brought me roses. It was so thoughtful. I spent the day cooking dinner. We had Garlic chicken Farfalle, home made bread sticks, and bittersweet brownies with ice cream and chocolate sauce.

Isaac making his Valentines.

Isaac's Valentine sack he made at school.

My sweet Valentines from Isaac.

My three Valentines.

Isaac and Alex with their Uncles.

Bread sticks.

I just used my roll recipe and made them into twists. I brushed them with garlic butter instead of regular butter.

Garlic Chicken Farfalle

I got the recipe from my friend Jen's blog and it has become a favorite in our house. I has no calories or fat!(Ha Ha!)

16 oz. bow tie pasta

1 cup heavy cream

3-4 chicken breasts

1 Tbsp. fresh ground pepper

1/2 cup butter

2-3 cloves garlic(I use a spoonful crushed garlic)

1 lb. bacon cooked and crumbled

1/2 cup shredded parmesan

1 12 oz. bottle Lawry's Mesquite w/lime marinade.

Marinate chicken all day. Grill or bake chicken and cut into cubes. (You can also slow cook it in the crock pot all day in the marinade, I'm just not a fan of crock pot cooked chicken) Set aside. A half hour before serving boil and drain pasta. Put in a large bowl with the chicken. In a small saucepan melt butter. Add garlic, cream, pepper, parmesan, and bacon. Whisk together over low heat until just before boiling. (Do not boil) Pour over pasta and chicken. Sprinkle with parmesan. This makes a ton so invite friends or cut in half.

Bittersweet Chocolate Brownies

There is a bakery in Seattle called Macrina and they make the best brownies I have ever tasted. They aren't chewy like regular brownies. They are light, but rich I can't explain them. If you ever have the chance, you should try them. This recipe came out of their cook book.

5 ounces unsweetened chocolate, coarsely chopped

12 Tbsp. (1 1/2 sticks) unsalted butter at room temp.

1 1/2 cups granulated sugar

2 Tbsp. unbleached all-purpose flour

6 eggs

Powdered sugar

Combine chocolate and butter in a medium stainless steel bowl. Place bowl on top of a saucepan filled with 2 inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water. It's important that the water be just simmering; if it's too hot it will scorch the chocolate. Stir with a rubber spatula until chocolate and butter have melted and reached a smooth consistency. Remove the bowl from the heat and let cool to room temperature.

Preheat oven to 325 degrees. Oil a 9 inch square baking pan.

Place sugar and flour in the bowl of you stand mixer and mix with the paddle attachment for 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, making sure each egg is fully incorporated before adding another. Scrape down the sides of the bowl frequently.

With the mixer on low speed, drizzle in the cooled, melted chocolate. Scrape the bowl with a rubber spatula to make sure you get all of the chocolate. Increase speed to medium and mix for about 1 minute, or until the batter in mousse-like in texture.

Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven for 30-35 minutes, or until the center is just set. Let cool on a wire rack.

After the brownies have completely cooled, dust them with powdered sugar. Cut into 3x3 inch bars, cleaning the knife between cuts. It's best to enjoy these brownies the day they are baked, but they can be stored at room temperature for up to 1 day. The brownies will become very dense and fudge-like if kept in the refrigerator.